Red mizuna is fragile and thin red colored stems with long leaves with feather thin textures. Notes of mustard and sourness of sorrel.

Oriental Stir Fry Mix: Green & Red Mizuna, Kale, Red & Green Mustard

Appearance     Stalks: Bright red, crimson, or ruby red.

Leaves: Dark green and crinkly with prominent red veins.

Growth habit: Arching leaves supported by the colorful stalks.           

Culinary uses     Young leaves: Delicious in salads. Mature leaves and stalks: Can be steamed, sautéed, or stir-fried. Stalks: Can be cooked like asparagus. Common dishes: Salads, quiches, and steamed side dishes. 

Harvesting: Harvest baby leaves after about 30 days or mature leaves after 50-60 days.  Growing conditions: Prefers cool weather and fertile, well-drained soil with consistent moisture.  Planting: Sow seeds in soil temperatures of \(10-29 and thin seedlings to about \(15-30\) cm apart. 

Sunlight: Full sun in cooler climates, and partial shade in hotter climates.  Hardiness: It can be grown as an annual and is relatively cold-hardy, though it does best in cool weather. 

Lettuce: Bionda Ricciolina/Grand Rapid

Bionda Ricciolina/Grand Rapid: Leaves are lightly cloaked with lob ate edged. Leaves are thick and light green in colour.

Fast growing light green cutting lettuce. Frilly leaves. Will regrow after cutting but it is best to succession plant for best quality and regular production. Make succession plantings every 3 weeks. Broadcast sow in a bed from 3 weeks or so before last frost, trying to get seeds an inch or so apart. Cover or rake in lightly; keep bed moist until lettuce emerges (7-14 days depending on temperature). To harvest either grab a bunch of plants and cut with a knife or pull entire plant. 

30000 SHU

Hot Portugal is a vigorous heirloom pepper variety known for producing long, slender pods that mature from bright green to deep red. Typically growing 6–8 inches (15–20 cm) long, these peppers have a smooth skin and slightly curved shape. The flavor is rich and mildly sweet with a noticeable kick of heat, making them excellent for frying, grilling, sauces, or drying. Plants are productive and perform well in warm climates or greenhouse gardens.Portugal, is a moderate to hot and very flavourful (sweet heat) chilli pepper. It is fast growing and very early-fruiting and gives abundant harvests of 15cm wrinkled dark green fruits ripening to a brilliant glossy red on vigorous, upright plants. red or in some cases orange.

It's got a standard red bell pepper base flavor with a mild sweetness and distant cayenne-like smokiness. For a lack of a better description, the flavor is fairly straightforward with a light fruitiness echoing late after each swallow. There's actually a decent bit of heat on this one.

Malabar spinach plants grow in India and throughout the tropics, primarily in the moist lowlands. While the dark green leaves resemble those of spinach, this is a vine type of plant that thrives in hot temps, even exceeding 90 F. (32 C.) Cool temperatures cause Malabar spinach to creep. It is grown as an annual, but grows like a perennial in regions that are frost free.

Malabar Spinach is a rapid growing Indian spinach. Leaves are broad, dark green and thick. The plants are very tender and attractive. Repeated harvest can start 25 days after planting. 

How to Grow Malabar Spinach

50 days — 'Tendergreen' is an old multipurpose variety that was introduced by Peter Henderson & Co. in 1922.

The plants are strong and erect and reach about twenty inches in height. The pods are round, meaty, stringless and excellent for fresh use and canning.

A longtime favorite, this bean’s round pods are 6” long. Yield is heavy and prolonged. Flavor and texture are excellent, particularly when picked at a modest size. Equally good for freezing or eating fresh. Stringless. Disease Resistance -Common Bean Mosaic

Mix of red, white, rose pink, purple, and bi-color (red top, white base) radishes

Easter Egg radishes are small in size, averaging 2 to 4 centimeters in diameter, and have a round to oval appearance tapering to a single taproot. The radish’s skin is semi-thin, smooth, and taut, showcasing various hues, depending on the variety, ranging in color from pink, purple, red, and white. Underneath the surface, the white, cream-colored, to ivory flesh is dense, firm, and exceptionally crisp. The flesh is also succulent, crunchy, and moist. Easter Egg radishes are known for their colorful nature and crisp, snap-like consistency and have a mild and peppery flavor with earthy and sweet undertones. The radishes also produce green leafy tops that are broad, flat, and serrated, attached to pale green, fibrous stems. The edible leaves can grow 15 to 20 centimeters in height and contribute a vegetal, green, and piquant taste.

French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimeters in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavor. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavor.

These radishes all feature white tips and red tops, distinguishing them from all-red varieties like the popular 'Cherry Belle' radish. Most grow small, almost cylindrical roots that are no more than 2 inches long, although some types of 'French Breakfast' may feature a more rounded shape.

Cylindra beets have smooth, easy to peel skin, with a bold, earthy flavor, typical of long beet cultivars. 

Cylindra long beets are slender, dark red, and cylindrical. They offer a sweet, earthy flavor with a fine texture, ideal for uniform slices for pickling or roasting.