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Your Source for Asian Vegetable Seeds

SummEr SquASh hyBrId EArly BulAm

P.O. Box 13220 Oakland, CA 94661-3220 ph: 510/595-1188 fx: 510/595-1860 seeds@kitazawaseed.com kitazawaseed.com
©2011 Kitazawa Seed Company

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The Kitazawa Seed Company has been a California based business for 94 years and we continue to seek out the best and most interesting Asian vegetable seeds available. In 2011, we are adding a purple pak choi that will add color to one’s garden and wok. New Japanese hybrid tomato, cucumber, turnips and chrysanthemum greens are now available and are selling quickly. New leafy mustard greens have proven to be a favorite because mustards are adaptable to a wide range of growing conditions. mustard seed plantings can be staggered so they won’t mature at the same time and the leaves can be harvested as microgreens and served in salads or garnishes, or the mature leaves can be cooked and served as a vegetable side dish. Either way, serving the freshly cut greens from one’s garden is the most nutritious, cost effective and environmentally sustainable method of feeding you and your family. The spring growing season is rapidly approaching and we received the nicest letter from a customer in mississippi. mr. ream described himself as a regular customer and he shared his success story growing Japanese cucumbers, turnips, yard long beans and his very favorite Avocado squash (see front cover). he enjoys the unique flavors and tastes from his garden and his letter reaffirms our mission to provide our customers with the highest quality, and unique Asian vegetable seeds to home gardeners and commercial growers. We appreciate the comments, growing tips and suggestions from our customers and we take great pride in delivering prompt and efficient service. Our annual catalog is an accumulation of information gathered for our existing and new customers and we hope you are inspired to plant a vegetable garden and to enjoy the goodness mother Nature provides. Thank you for your business, Jim ryugo & maya Shiroyama

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TABLE OF CONTENTS
Chef Specialty Gardens Asian herb Garden ..............................................................4 Asian Salad Garden ............................................................4 Tropical Garden ......................................................................4 Japanese heirloom Garden ............................................4 Tsukemono Favorite Pickling Garden .....................5 macrobiotic Garden.............................................................5 Shabu Shabu Garden .......................................................5 Stir-fry Garden .........................................................................5 Thai Garden ..............................................................................5 Amaranth ............................................................................................ 6 Arugula ................................................................................................. 6 Balloon Flower................................................................................. 6 Basil - Thai ......................................................................................... 7 Bean ....................................................................................................... 7 Burdock ............................................................................................. 10 Carrot .................................................................................................. 10 Chinese Broccoli ......................................................................... 11 Chinese Cabbage ....................................................................... 12 Chinese Celery .............................................................................. 13 Chinese leek ................................................................................. 14 Chrysanthemum Greens ........................................................ 14 Collard ................................................................................................ 15 Corn ..................................................................................................... 15 Cress .................................................................................................... 15 Cucumber......................................................................................... 16 Eggplant ............................................................................................ 17 Flowering Brassicas .................................................................. 19 Gourd .................................................................................................. 19 Japanese mugwort..................................................................... 21 Jicama................................................................................................. 22 Komatsuna ...................................................................................... 22 lettuce ................................................................................................ 22 malabar Spinach......................................................................... 23 melon.................................................................................................. 23 mibuna .............................................................................................. 24 misome .............................................................................................. 24 mizuna............................................................................................... 24 molokhia .......................................................................................... 25 mustard ............................................................................................. 25 Okra ..................................................................................................... 27 Onion-Bulb ...................................................................................... 27 Onion-Bunching .......................................................................... 27 Pak Choi ........................................................................................... 28 Parsley ................................................................................................ 30 Peas, Edible Podded Peas & Pea Shoots....................................................................................... 30 Pepper ................................................................................................ 31 Perilla (Shiso)................................................................................. 32 Pickling melon.............................................................................. 32 Poha Berry ....................................................................................... 33 radish................................................................................................. 33 rice....................................................................................................... 37 Seed mixtures ............................................................................... 37 Sesame .............................................................................................. 37 Spinach .............................................................................................. 38 Squash ............................................................................................... 38 Swiss Chard .................................................................................... 40 Tomato ............................................................................................... 40 Turnip .................................................................................................. 41 Vietnamese herbs ...................................................................... 42 Water dropwort ............................................................................ 43 Water Pepper ................................................................................. 43 recipes............................................................................................... 44 About Kitazawa Seed Co. .................................................... 50 Index .................................................................................................... 51 Order Form ...................................................................................... 57 Ordering Information ............................................................... 59

Kitazawa Seed Co.

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Chef Specialty Gardens
The Chef Specialty Gardens offer selected combinations of our most popular Asian vegetables and herbs. Each packet has general growing instructions. Cultivate a kitchen garden of interest that will enhance your gardening and dining experience. Share the joy of gardening and send Chef Specialty Gardens as gifts to friends and family. A Chef Specialty Garden is $22.00.
C001 Asian Herb Garden The Asian herb Garden is our collection of essential herbs for Asian cuisine. Each herb
has intense flavor and scent. Enjoy creating your own Asian fusion dishes by growing and experimenting with these specialty herbs. This Garden includes one packet each of the following: P035 Ao Shiso Green Perilla P078 Evergreen Japanese Bunching Onion P356 leisure Cilantro Chinese Parsley P037 hiro haba Chinese leek P032 mitsuba Japanese Parsley P355 Kintsai Chinese Celery P236 Sweet Thai Basil

C002 Asian Salad Garden
The Asian Salad Garden has a unique selection of Asian greens that will definitely add interest to your salads. Toss young baby greens into salads and add the mature leaves into stir-fries or cooked dishes. This Garden includes one packet each of the following: P245 Beka Santoh Chinese Cabbage P114 misome P062 Tatsoi P054 mizuna Pot herb mustard P033 Shungiku Chrysanthemum Green P051 red Giant mustard P102 White Stem daikon Sprouts

C003 Tropical Garden
The Tropical Garden offers many unusual and delicious vegetables from tropical regions; the beautiful deep purple yard long bean from China, hawaiian manoa lettuce, Poha Berry is delicious dipped in chocolate and the Winged bean found throughout Asia. This Garden includes one packet each of the following: P142 Green Stem malabar Spinach P208 manoa lettuce P247 Tsu In yard long Bean P077 molokhia P218 Winged Bean P239 Poha Berry P186 yu Choy Sum

C004 Japanese Heirloom Garden
We are extremely delighted to offer the Japanese heirloom Garden. It is our special collection of dento yasai or “traditional vegetables” of Japan’s Kansai region. They have been historically used in a vegetarian cooking style of shojin ryori that is practiced by Buddhist priests. This Garden includes one packet each of the following: P246 Shishigatani Kabocha Japanese Pumpkin P235 mibuna P224 hinona Kabu Turnip P203 Kyoto red Carrot P242 Kamo Eggplant P078 Evergreen Japanese Bunching Onion P048 Katsura Giant Pickling melon

*Variety substitutes will be made if the specific variety is sold out.

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Chef Specialty Gardens
C005 Tsukemono Favorite Pickling Garden
The tradition of pickling is one way vegetables have been preserved in Asia. many of our customers want to make bachan’s (grandmother’s) tsukemono recipes or the tsukemono served at restaurants or sold in markets. We have selected the most popular vegetables used for pickling kim chee, takuan, nukamiso, shoyu zuke, ichiyazuki and other recipes. A dinner is not complete unless something spicy, salty, sweet or sour is served! This Garden includes one packet each of the following: P048 Katsura Giant Pickling melon P051 red Giant Aka Takana mustard P090 Tokinashi All Season daikon P130 Senryo Ni Gou Eggplant P118 Tokyo Cross Japanese Turnip P019 Tasty Green Cucumber P011 Wr 70 days Chinese Cabbage

C006 Macrobiotic Garden
The macrobiotic Garden offers principal and supplemental vegetables that support a macrobiotic dietary approach. Experience gardening by growing your organic food source. This Garden includes one packet each of the following: P004 Azuki red Bean P049 Gai Choi Chinese mustard P169 mappe Green mung Bean P151 Kurogoma Black Sesame Seed P070 Takinogawa Gobo Burdock P207 lucky lion Edamame Soybean P090 Tokinashi All Season daikon

C007 Shabu Shabu Garden
The Shabu Shabu Garden is our selection of basic vegetables for nabemono (one pot or hot pot) cooking whether it is shabu shabu, sukiyaki or torinabe. Grow your own vegetables for the freshest vegetable ingredients. This Garden includes one packet each of the following: P040 dwarf Grey Sugar Snow Pea P071 Ishikura Japanese Bunching Onion P264 relish Cross diakon P060 maruba Santoh Chinese Cabbage P038 Orai All Season Spinach P162 mini Sweet Carrot P033 Shungiku Chrysanthemum Green

C008 Stir-fry Garden
Our most popular vegetable varieties used for stir-frying are found in one specialty garden. Stir-fry a vegetable or try combinations of these vegetables to find the perfect balance of flavor. This Garden includes one packet each of the following: P040 dwarf Grey Sugar Snow Pea P049 Gai Choi Chinese mustard P055 Komatsuna P071 Ishikura Japanese Green Onion P061 Green lance Kailaan Chinese Broccoli P122 Joi Choi White Stem Pak Choi P121 mei qing Green Stem Pak Choi

C009 Thai Garden
your Thai Garden will be filled with authentic vegetables of Thailand because all of these seeds are from Thailand. All you need are your spices, fish sauce, and coconut milk and curry paste. This Garden includes one packet each of the following: P364 Birdseye Chili Pepper P236 Sweet Thai Basil P229 mongkut Thai Cucumber P352 Thai Chili Pepper P230 roleks Green Eggplant P231 Tiger round Eggplant P228 Siam queen Thai Basil

*Variety substitutes will be made if the specific variety is sold out.

Kitazawa Seed Co.

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AMARANTH

(hiyuna, java horenso, xian cai, kulitis, phak khom, rau den do, chaulai) Sometimes called Chinese spinach, or yin choy, this green is a colorful addition to the garden, ranging from a light green to a dark green and red color. delicious, lightly stir-fried or steamed, Amaranth leaves and stems are extremely nutritious delivering protein, iron and calcium, as well as vitamins A and C. Chinese cuisine typically prefers the red-leaf varieties and includes them in soups, sometimes serving the cooked leaves separately. In India, Taiwan and Japan, the lighter varieties are more popular. In Western cuisine, Amaranth can be substituted in any recipe for spinach. young leaves are tasty and beautiful in salads. Sow seeds in late spring to early summer. amaranth has tender, broadly dented leaves. The rich purplishred color is present very early, in the first 2-3 weeks of growth. Perfect for micro greens and adds a spark to salads and as garnish. Amaranth will tolerate hot, dry and moist conditions and does not like cold temperatures.

high yields. use in stir-fries, soups and fresh in salads. Prepare like spinach.

ARUGULA

(rocket, rugola) An increasingly popular green in the West, arugula’s peppery flavor adds zest and tang to everything from pizza to sandwiches to, most frequently, salads with mache, greenor red-leaf lettuces and other baby greens. A favorite lunch is a spinach wrap packed with arugula and other garden tidbits, with sesame dressing drizzled over them. In Asian cuisine, arugula often provides a bed for chicken, pork or fish, or it can be creamed and made into a delicious side dish. Arugula loves cool weather, growing sweeter and becoming slower to bolt. It does want some attention, though; regular cutting will keep it producing through the season.

#248 All red leAF - (50 days) This variety of edible

#361 ArUgUlA – (21 to 40 days) This spicy green is also

#387 BAYAM – (50 days) This is a dark green leaf variety of edible amaranth. The stalks and leaves are tender and flavorful, perfect for stir-fries and soups. Bayam can withstand warm temperatures. It grows quickly and can be harvested throughout the growing season. Bayam is a favorite addition to many Indian dishes including keerai masial and thotakura pappu. #383 dOUBle COlOr – (50 days) This amaranth has a purple and green double-colored oval leaf. While beautiful as a garnish, double Color packs all the nutrients and flavor of any other variety of edible amaranth. It is easy to grow and tolerates heat better than most spinach varieties. use the leaves and stems in stir-fries, soups or salads — after you’ve enjoyed their beauty in your garden. #384 red BeAUTY – (50 days) The oval leaves of this
amaranth are purple-red and green. The leaves are tender and delicious, and red Beauty variety delivers a high yield even in warmer weather.

known as rocket or roquette. It has dark green leaves that add a delicious peppery flavor to salads and are tastiest when harvested as 2-6” long baby greens. The leaves of mature plants can become very spicy and bitter. Sow seeds in spring or late summer/early fall. use fresh in salads and sandwiches, cooked on pizzas and in stir-fries. Excellent tossed into hot pasta. Flowers are also edible.

BALLOON FLOWER
(toraji, kikyo) The Ballon Flower (Platycodon grandiflorus) is also known as Chinese Bell Flower or Japanese Bell Flower. In Korea, the root is called “doraji.” This perennial is a member of the Campanulaceae family and is known for its large balloon-shaped blossoms typically blue, pink or white. It prefers well-drained, sandy loam soil with organic matter. The culinary and medicinal value of this plant is in the tuberous root, which has long been used as an anti-inflammatory to treat colds throughout Asia. The root is harvested in the second or third year and is considered to offer many of the benefits of ginseng at a lower cost. doraji is found in a number of Korean dishes and salads, often in recipes that compensate for the root’s bitterness with additional hot pepper.

#221 red leAF - (50 days) This variety of edible amaranth

has tender, variegated red and green leaves and stems. A distinctly flavored green, red leaf will tolerate hot, dry and moist areas.

#394 TOrAJi – (90 days to flower-harvest root in 3 years) The
perennial Ballon Flower, also known as Chinese Bell Flower, Platycodon grandiflorus, Toraji, or Japanese Bell Flower, is a member of the Campanulaceae family. The large blossoms, which open out from a distinctive hot-air balloon shape, are a beautiful star-shaped sapphire-blue to blue-violent color and white mixed color. Sow seeds in the spring (mar-may) and fall (Sept-Oct).

#204 WHiTe leAF - (30 to 40 days) This variety of edible amaranth, also known as Chinese spinach, is grown for its distinct bittersweet flavor. Its round, tender, light green leaves and stems contain more iron and calcium than Western spinach. This amaranth will tolerate hot, dry and moist climates. In warm temperatures (68-85°F) it grows fast and produces
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BASIL-THAI

(meboki, komiryo, bajiriko, hsiang tsai, bai gaprow, bai manglak, bai horapa, rau que, tulsi) Basil, fresh from the garden, is a sensory delight - one of life’s simple pleasures. This staple herb of Thai, Vietnamese and Indian cuisine is quickly finding its way onto more dinner tables in the West, particularly in pastas and salads. It is also known as Oriental or Asian basil. The varieties below allow you to select the perfect flavor for your cooking and color for your garden, whether it be the musky-flavored holy Basil, sacred to the hindus, the licorice-scented variety used in most authentic Thai dishes, or lemon Basil, whose seeds are a key ingredient in some Asian sweets. Sow seeds in late spring to early summer.

#228 SiAM QUeen - (70 to 80 days) This open pollinated Siam queen variety has set the standard for Thai basils. It has an intense licorice/basil aroma and flavor. The attractive and vigorous bushy plants have 2” medium-green leaves and compact clusters of deep red-purple flowers. Good bolt resistance. This is an excellent choice for commercial and home garden growing. The spicy leaves are mixed with Italian basil for pesto or added to curries and soups. use in authentic Vietnamese, Cambodian or Thai dishes, such as pho, the famous noodle soup of Vietnam. #332 THAi BASil - (65-90 days) Beautiful in the garden or garnishing a plate, this pretty basil also delivers the distinct Thai anise/clove flavor. The leaves are bright green, with purple stems and blossoms. use in traditional red or green curries and soups. delicious mixed with Italian basil in pesto. #236 THAi red BASil - (80 days) The anise flavor of this red-stemmed, open pollinated Thai basil is found in many Southeast Asian dishes. This variety has green leaves like Italian basil. Thai basil is particularly delicious in fish, poultry and rice dishes, and it is an essential accompaniment to the Vietnamese soup pho.

#303 lAngKUri - (80 days) This wonderful Thai sweet basil

produces large, shiny, bright green leaves. It has a very pleasant taste and fragrance. It is milder in taste than Siam queen. It is relatively late flowering, enabling a longer harvest time. deep red-purple flowers form at its small crown. Thai sweet basil is added at the end of stir-frying or simmering pots. It can be eaten raw in salads or in soups.

BEAN
(mame) Because the bean plays such an essential role in cuisines all across Asia, and because it is so versatile in its various shapes, sizes and colors, we offer 30 varieties. From the red Adzuki bean popular in Japanese soups, to the green mung bean, which in a few days produces sprouts that complement almost any stir-fry or salad, the following varieties are delightfully diverse. The pole and yard-long beans are perfect for stir-frying or just serving them steamed with a little butter and garlic. don’t overlook the soybeans. It’s not too much of a stretch to serve these as an at-home appetizer, just as you’d find them at your favorite sushi bar. It is best to cook all beans before eating. Sow seeds in late spring to early summer.

#164 leMOn BASil - (80 days) This basil has a delicate citrus fragrance and flavor that makes this variety a favorite for the cuisines of Southeast Asia. It is a compact bush with medium-sized pointed green leaves. delicious in fish, poultry and rice dishes. Excellent herb used for drying or making vinegars. In Asia, the seeds are used in desserts and sweet drinks. #276 niCOBAr - (90 days) This holy Basil strain from Thailand produces large green leaves with purple-color stems. like other holy Basils, it has a strong clove-like scent and musky flavor which intensifies with cooking. holy Basil wilts easily and loses its fragrance, so harvest it as you need it. This herb complements shellfish and meat dishes. #304 PenAng leMOn BASil - (80 days) This Thai lemon basil is a leading seller in Thailand. The plants are strong and produce 2” long pointed soft pale-green leaves. It is suitable for humid and warm weather conditions. This variety’s lemon fragrance is used in Asian fish and poultry dishes. It is used in cooking to intensify flavors, rather than eaten fresh. #275 SAMUi - (90 days) holy Basil is an essential herb in the Thai kitchen. This holy basil variety has jagged green and purple-tinged leaves. Stems are purple and have slight hairs on them. The strong clove-like aroma is released with cooking and not typically eaten raw. This herb is used in the popular Gai Pad Gra Pow dish and used in stir-frying and soup dishes. Grows well in containers and has an ornamental appeal.

Adzuki Bean

(azuki, hong xiao dou)

#004 lATe TAMBA - (90 days) In Japan, azuki bean rivals the soy bean in popularity. late Tamba is a dwarf-type variety with rose colored flowers and red beans. Sprouts can be used in salads. dried azuki beans are often cooked with a sweetener such as sugar, they are eaten in Asia on special occasions or as a special condiment. The cooked sweetened beans can be mashed into a red bean paste and put inside mochi or manju. The red beans are also cooked with sticky sweet rice.

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Broad Bean

(sora mame, tsaam dou, patani, bakla)

#006 ninTOKU giAnT - (70 to 90 days) Broad beans are

known as Fava beans. This variety is a vigorous grower and has heavy yields of uniform pods that hold at least 3 large vivid green seeds. While tasty and tender, they are also high in nutrients, including protein, iron and potassium. recommended for both fresh market and home garden. These sweet, tasty beans can be parboiled and then stir-fried in oil with garlic. Boil beans in salty water and serve as an appetizer or add to salad.

(fujimame, bian dou, bataw, dau vang) Warning: hyacinth beans naturally have cyanogenic glucoside (a plant compound that contains sugar and produces cyanide.) hyacinth beans should never be eaten raw by humans or animals. Always cook hyacinth beans well before eating because heat alters the cyanogenic glucosides.

Hyacinth Bean

#206 AKAHAnA FUJiMAMe - (90 to 100 days) hyacinth

Green Bean Bush
(saya ingenmame)

#324 AliCAnTe - (55 days) This delicious French filet bush

bean is a tropical plant and likes warm climate. This variety is a beautiful green-leafed climber with magenta flowers. It is a popular variety with edible pods that are flat, thick and curved. The vine is vigorous and needs to be supported. Also grown as an ornamental plant in the garden. young pods can be sliced or used whole. Boil or stir-fry well.

bean produces round, straight 5” pods that are a uniform dark green. In addition to its flavor and attractive appearance, Alicante is popular for its extra early crop that delivers a high yield. It resists disease, as well. Considered “gourmet”, Alicante beans are usually served whole and fresh, but they of course can be added to pastas and soups, as well.

#220 MUrASAKiirOHAnA FUJiMAMe - (100 days) This beautiful Japanese purple-flowering variety of the climbing hyacinth bean is particularly popular for eating. The green leaves contrast strikingly with their purplish stems and veins, and the flat, thick, curved pods are a dramatic red color. young beans can be sliced or used whole, boiled or stir-fried. #290 PUrPle MOOn - (100 days) This popular climbing hyacinth bean vine is grown for its beauty as much as for its beans. The plant growth is vigorous producing brilliantly colored red-purple flowers. The bean pods also red-purple in color, with a flat, thick and curved shape. Pick pods in a young stage. young beans have a distinct flavor and taste better when they are slightly over-cooked. The beans can be sliced or used whole and prepared cooked such as boiled or stir-fried. #219 SHirOHAnA FUJiMAMe - (100 days) This popular
climbing hyacinth bean is grown for its beauty as much as for its beans. The fast growing vine produces elegant white flowers that give way to thick, but flat, curved pods. Stir-fry or boil these beans, which can be sliced or used whole.

Green Bean Pole
(saya ingenmame)

#005 BlUe lAKe - (63 days) A robust producer, Blue lake

beans are tender, round, stringless 6” straight pods with white seeds. Blue lake beans are known for being sweet and juicy. Beans can be eaten fresh, but their tender, meaty texture makes them an excellent choice for canning or freezing. the popular Kentucky Wonder and Blue lake varieties, Kentucky Blue green beans are straight, rounded and smooth. While the dark green pods can grow to 9”, they are most flavorful if harvested when the beans are 6”-7” long. Growers love this pole bean for its generous and reliable yield. Kentucky Blue pole beans are delicious steamed or sautéed, and they withstand freezing and canning nicely.

#314 KenTUCKY BlUe - (58 days) Combining the best of

Mung Bean/Bean Sprout

(ryokuto, moyashi mame, moyashi, lu dou, balatung, dau xanh)

#002 KenTUCKY WOnder - (65 days) This old-time country pole bean with brown seeds is a favorite. Beans are approximately 6”-8” inches long, slender and stringless. Will produce heavily if harvested diligently. This bean has been popular since the mid-1800s. Stir-fry or steam.
delicious, and distinctive flavor of this Italian (romano) pole bean make it a favorite among bean aficionados. The 8-10” stringless, flat and tender pods keep their flavor longer than most other green bean varieties. They can be grown almost anywhere because of their short growing season. Formerly called Early riser. recommended for home gardens, open field and greenhouse growing. Toss into Italian pasta dishes, stir-fries or soups. delicious fresh, steamed, sautéed or fried tempura style.

#313 KWinTUS - (43 to 55 days) The short growing season,

#169 MAPPe green - (5 days sprouting; 90 days pods) Typically grown for their flavorful and crispy bean sprouts, mung bean plants are also cultivated for the little green beans themselves. The plants are bushy, producing purplish-yellow flowers and curving 3” hairy pods with 7-9 beans in each. Bean sprouts are a welcome addition to salads and stir-fries. use the bean shelled or dried. They make an excellent dip when boiled and then pureed with a little soy sauce.

Shell Bean

(ingenmame, hung fa tsoi tau, parda)

#188 AKAHAnA MAMe - (85 days) This rare and beautiful

Japanese bean is also called “flower bean.” Grown as a pole bean, this variety produces gorgeous red flowers and pods up to 8” long. The striking 1” beans are a deep red color dappled with purple and black. Best if wrinkled beans are soaked before boiling. After cooking, rinse beans, and then add sugar and

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salt. dissolve sugar by heating again. Toss with a large spoon so as to not break the beans.

#189 SHirOHAnA MAMe - (80 days) This rare “flower bean” has lovely snow-white flowers and pure white beans that distinguish it from similar varieties. Grown as a pole bean, this variety produces pods up to 8” long and 1” beans. Try preparing these beans just as you would Akahana mame described above.

#003 WHiTe liOn - (70 days) Soybeans are called edamame in Japanese and mao dou in mandarin. This popular early variety grows vigorously and has an excellent nutty flavor. The pod has white pubescence. Soybeans are nutritious with high levels of protein, calcium and vitamins. Prepare as an appetizer just as you would “Beer Friend”.

Sword Bean

Soybean

(tachinata mame, dou tau, pataning, dagat)

(eda mame, daizu, da dou, utaw, dau nanh)

#202 Beer Friend - (70 days) This early maturing soybean, or edamame, is a popular Japanese variety that yields a prolific quantity of pods containing 3 to 4 beans each. The pod has white pubescence. most of the pods mature at the same time for ease of harvest. The bushy plants need warm day and cool night temperatures for good results. Prepare edamame, a traditional Japanese treat, by boiling fresh pods for 3-4 minutes in salted water and serve them as a healthy appetizer and snack. Soybeans are rich in protein. #272 KOUri - (85 days) Brown-seeded soybeans are
uncommon in the united States. They are highly prized in Japan for there sweeter and nuttier flavor compared to the traditional green/tan seeded soybeans. Even though the seed for planting is brown, you will find the color of the bean dark green at harvest and it retains this color when cooked. The pod’s pubescence is light brown. The plant habit is semi-upright growing about 2 feet tall. Warm day temperatures and cool night temperatures are important for good results.

#190 AKAnATA MAMe - (70 days) This sword bean cultivated in Japan produces pinkish-red flowers and beans. The beans, which have a ridged edge, are harvested when they are still immature, or when they are roughly 4” long. Prepare these beans as you would snap beans. #234 SHirOnATA MAMe - (70 days) This Japanese sword bean produces white flowers and green beans with a ridged edge. The beans are picked when immature; 4” long, and prepared like snap beans. Blanch or steam these beans and enjoy with lemon-dill butter.

Winged Bean

(shikaku mame, yi dou, sigarillas, dau rong)

#218 Winged BeAn - (75 days) Every part of this climbing

tropical bean - from the leaves and flowers to the pods and tubers - is edible and high in protein. The winged pods are best and most sweet when picked very young, about 3”-4” long. Cross-sectioned pods have four corners. Prepare these delicious beans as you would snap beans.

#207 lUCKY liOn - (75 days) This variety of soybean, or edamame, is prized for its high yield and excellent nutty flavor. There are typically 3 beans in each bright green pod with white pubescence. The bushy plants need warm day and cool night temperatures for good results. Prepare as an appetizer just as you would the “Beer Friend” described above. #125 TAMBA KUrO OTSUBU - (150 days) This variety is
very popular in Japan and has a rich flavor. The black soybean is similar to its green cousin but is a late maturing type. Warm day temperatures and cool night temperatures are important for good results. Sow seeds in summer for fall harvest. Boil pods in salted water and serve cooked beans as an appetizer “edamame” or add to salad. In Japan, the raw, shelled beans are cooked with rice. The beans are high in protein and provide a healthy snack. soybeans are noted as having a richer and sweeter flavor compared to the traditional green/tan seeded soybeans. Even though the seed for planting is black, you will find the color of the bean dark green at harvest and it retains this color when cooked. The pod’s pubescence is light brown. The plant habit is semi-upright growing up to 2 1/2 feet tall. Warm day temperatures and cool night temperatures are important for good results.

Yard Long Bean

(sasage, juro kusasagemae, chang dou, sitao, tau fug yao, dau dua)

#174 AKASAnJAKU - (75 days) highly prized in Asia because of their sweet, tender pods. This particular variety of yard long bean produces red seeds inside long, light green pods about the diameter of a pencil and 12”-16” in length. These stringless beans thrive in heat. This bean may be used to replace string beans in any dish, including soups. Cut beans into 2” sections and deep-fry, stir-fry or steam them. Be aware they will cook faster than string beans. #401 dArK green - (70 days) yard long beans are
sometimes called Asparagus beans or Chinese long beans. This variety produces long, dark green, slender, round stringless pods that grow 16-18” long. This strong, easy to grow plant needs a warm climate to thrive and will reward you with high yields. This type of bean is used in the popular Szechwan dish dry-Fried Beans. They are very crisp, tender and delicious. Try in recipes that use snap beans. Prepare by cutting into 2” sections.

#271 TAnKUrO - (85 days) In Japan, the black-seeded

#175 KUrOJUrOKU - (75 days) This fast growing, high yielding variety thrives in the heat. It is a black seeded variety and is one of the most popular varieties grown. These extra long dark green stringless beans are highly prized because of their sweet and crunchy pods. used most notably in the popular
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Szechwan dish dry-Fried Beans. These may be used to replace string beans in any dish. Can be deep-fried, stir-fried, steamed or used in soups.

#184 HA gOBO - (70 days) Edible burdock root is gobo in

#262 MOSAiC - (80 days) The variety name, mosaic, describes this bean’s color. The pod’s purple, red and green colors create a mosaic pattern. It generously produces 16” long beans that are crisp. These beans are most familiar in Southern China and are highly prized because of their sweet, tender pods. Cut into 2” sections and deep fry, stir-fry, steam or add to soup. #001 OrienT WOnder - (70 days) This variety produces rich green, long, slender, round stringless pods. These beans are very crisp, tender and delicious. Orient Wonder is far superior to standard varieties for its flavor and ability to grow in a wide range of conditions. It thrives in warm humid areas but sets fruit better in cool or drier weather than similar varieties. #263 red nOOdle - (50 to 80 days) red Noodle beans have an unusual purple-red color and are a well-known variety in southern China. They can grow up to 22” long. The bean will lose its red color when cooked. This vigorous plant is heat tolerant. #247 TSU in - (75 days) yard long beans have been cultivated
for centuries in India and China. This variety is unusual and recognized for its beautiful purple color pods. A generous producer of 16”-20” long beans that are soft textured. These beans are tender and stringless, and can be used with meats or with other vegetables in quick stir-fry dishes. In addition to the pods and seeds, the young leaves and stems are also edible when lightly steamed.

Japanese and burdock leaf is ha gobo. This special Japanese variety is grown for its delicate edible burdock leaves. The thick white stalk is about 12” long and the light green leaves are tender. The edible root is about 6” long. use leaves and roots parboiled in salads and ohitashi, fried in tempura, or for pickles.

#302 SAlAdA MUSUMe - (100 days) This early variety is a light skinned edible burdock or gobo that grows 12”-16” deep. It is easier to harvest because it is shorter in length than most gobo varieties, making it very suitable for home gardening. In Japan, this light skinned gobo is used fresh for salad and has a nice earthy aroma. Prepare root by scraping the skin with a sharp knife and cut root into match-stick size. Blanch and dress with a mixture of a little mayonnaise, vinegar, sugar, salt, and sesame seed. This gobo can also be cooked and is the main ingredient for “kimpira,” made with sauteed burdock and carrots. #070 TAKinOgAWA - (120 days) A special, late-variety
burdock that is rich in flavor. It is the most popular variety in Japan. mature plant can reach 3’ in height. roots can be harvested in 4-5 months if planted in spring. Cut root into slivers and stir-fry. This important Japanese vegetable is essential to many classic Japanese dishes including “kimpira,” made with sautéed burdock and carrots. Burdock is rich in vitamin B and minerals.

#124 WATAnABe eArlY - (110 days) Burdock, also

#232 WHiTe Seeded - (60 days) This heat tolerant yard long bean produces white seeds. The firm but tender pod is a light green color and grows to 24” long. like other yard long beans, these stringless beans have sweet, tender pods. deep fry, stir-fry, steam or add to soup.

BURDOCK

called gobo is highly prized as a nutritious delicacy in Japan and is a traditional Asian vegetable. This early variety matures faster than Takinogawa and has the same rich flavor with a slightly shorter, very tender root. Plants can grow up to 3’ tall. recommended for spring sowing for summer harvest. use in stir-fry, ohitashi, tempura or pickle. Prepare root by rubbing off the bark with the back of a knife. Cut thin slices and soak in water for about 2 hours to remove bitterness. A classic Japanese dish called kimpira is made with shaved pieces of burdock, julienned carrots, celery, all stir-fried in sesame oil with soy sauce, rice wine, sugar, and hot peppers.

(gobo, niu pang) Originally cultivated in China for medicinal purposes, this unique root has become a sought-after specialty in Japan. Flavorful and crunchy, burdock is an excellent source of fiber, vitamin B and minerals. Its nutty taste is delicious sautéed in combination with carrots or just some soy sauce and a bit of sugar, or it can be deep-fried in a tempura batter. Avoid rinsing this brownskinned vegetable until you’re ready to use it — in markets, it’s sold with the dirt still lingering to the roots because it is quick to wilt when washed. The white flesh immediately discolors once peeled. you’ll want to soak it in a mild vinegar solution until you’re ready to cook it to maintain the color. Sow seeds in spring and early fall.
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CARROT

(ninjin, gajar) The carrot is one vegetable that spans Asian and Western cuisines alike. Asian carrots tend to have a deeper red color, which is preferred particularly in China, where the carrot graces a number of traditional New year dishes. Indian cuisine enjoys carrots pickled or added to curries, while in Vietnam this vegetable is a more common ingredient in salads. The Japanese often carve carrots into beautiful garnishes or add them to soups, including a colorful pureed vegetable miso soup. Strips of daikon, carrot and dried apricots in a sweet and sour sauce make up a traditional Japanese New year food, and it is a crucial ingredient in Korea’s Kimchee. Even if you plan to use ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com

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them primarily in Western dishes such as green salads or stews, the colorful and tasty varieties below can add some color and diversity to the carrot section of your home garden. Sow seeds in spring and fall.

CHINESE BROCCOLI

(kairan, kailaan, gai lan, phakkhana, cai ro) Although it is not widely available in Western markets, Chinese broccoli is quite versatile and is very common in Asia. A member of the mustard family, this handsome vegetable can be prepared much as you might prepare broccoli, although it looks more like kale. The flavor is a bit stronger than Western broccoli - peppery and pungent in the aftertaste. It’s delicious - and most typical - in a stir-fry, but also makes a tasty addition to a fresh salad. Sow seeds in spring to early fall.

#308 ATOMiC red - (65 days) This carrot lives up to its name—its 11” long tapered roots are scarlet color that gets brighter when cooked. It gets its hue from healthful lypocene, a precursor to beta carotene. This variety has good heat tolerance. draw out the remarkable color and flavor by steaming, roasting or baking. They are very tasty in soups or stews. #309 COSMiC PUrPle - (58 days) The smooth purple skin
contrasts beautifully with the bright orange coreless flesh. They have a very sweet flavor and are a hit with kids and adults alike. The tops grow to 15”. Carrots grow best in cool weather. roots are tapered and best harvested around 7”. Good for eating fresh, as well as sautéing or steaming. Cooked carrots retain their purple color.

#061 green lAnCe, HYBrid - (45 to 60 days) Chinese

Japanese traditional (heirloom) vegetable, dento yasai, grown in the Kyoto area. This is a Japanese kintoki-type (sweet red) carrot. Its glossy deep scarlet roots grow into beautifully tapered carrots 10-12” long and are notably tender and sweet. dark red color develops when about 3” long. Its sweet flavor makes this variety ideal for carrot juice. Also enjoy them fresh or steamed. Julienne cut daikon and carrots and toss with a su dressing (see recipe online at kitazawaseed.com).

#203 KYOTO red - (70 to 90 days) Kyoto red carrot is a

kale is also known as kailaan or Chinese broccoli. A popular, vigorous hybrid, Green lance has white flowers, green leaves and stalks. These are all delicious. looks like a small, slender version of broccoli. Its ability to thrive in many different micro climates makes it a good choice for home gardeners. matures about 10 days earlier than open pollinated varieties and is heat and cold tolerant. used in stir-fries, soups, sukiyaki and tempura. Can be cooked like choy sum. delicious steamed or boiled and served with oyster sauce.

#310 lUnAr WHiTe - (60 days) This 8” long pure white

carrot is almost entirely coreless. The seeds produce a heavy crop of tall, hearty plants. The tapered roots have a very mild carrot flavor, and they are particularly delicious when picked small. Crunchy and crisp, lunar White carrots make a great addition to a green salad. They can be used in any recipe calling for standard orange carrots, but they are an especially nice addition to a dish whose presentation highlights their clean moon-white color.

#144 KAilAAn - (60 to 70 days) Chinese kale is also known as kailaan or Chinese broccoli. It is a popular Chinese green vegetable and is grown for its stalks and leaves. This open pollinated variety has deep green color and good flavor. Stir-fry stalks, leaves and buds with garlic, a little sugar and some rice wine or boil and dress with oyster sauce. use in soups, sukiyaki and tempura. Can be cooked like choy sum. #295 rYOKUHO, HYBrid - (45 to 50 days) Chinese kale
is also known as kailaan or Chinese broccoli. This excellent early maturing hybrid has vigorous growth, high yields and disease resistance. The uniform, upright plants are about 16” tall with thick tender stems with long internodes. The smooth dark green leaves have very short petioles with less wax. Thick stems, strong heat tolerance and moderate bolting resistance make this variety very desirable. Also known as Green Jade variety. The soft leaves and tender, crispy stems have an excellent flavor when steamed, in stir-fry dishes or soup.

#162 Mini SWeeT - (60 days) This early producing slender, Japanese variety yields remarkably sweet and tender cylindrical, coreless 4” carrots. The smooth skin is a rich orange-red hue. Similar to Amsterdam Forcing. Can be eaten fresh and added to stir-fries, curries and soups. #112 neW KUrOdA - (110 days) This is a sub-tropical variety, a deep orange and sweet carrot that grows to approximately 6” long. Sow seeds in spring to early summer. Eat fresh, steam or make carrot juice. This carrot keeps well for use in winter. #311 SOlAr YellOW - (63 days) While its sunny color makes the Solar yellow carrot unique, its real appeal to growers is its juicy sweet flavor and characteristic crunch. The 6”-7” butter-yellow roots are danvers shaped, which means they are broad at the top and through most of the length and taper to a small point at the very bottom. Solar yellows’ refreshing flavor is a welcome addition to a salad or stir-fry and adds beauty to any presentation that includes several carrot varieties.
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#296 SUiHO, HYBrid - (50 days) This variety of Chinese broccoli/kale has round medium green leaves that are slightly wrinkled with 3/4” thick stems. The thick stem is tender and crispy making this a grower choice. The plant grows about 14” tall and is semi-spreading. #293 Te YOU - (50 days) Te you is one of the best selling Chinese kale/broccoli open pollinated varieties on the market. The dark green leaves are smooth with long thick stems. The stems of this vegetable are considered the best part of the vegetable. This variety is heat tolerant and can withstand cool temperatures as well. Cold temperatures will slow plant growth and be smaller in size. This variety has strong mildew resistance.
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young thick stems and leaves are crispy and flavorful. Te you is delicious when blanched, then stir-fried with garlic then dressed with oyster sauce.

#294 WAn SHen - (65 days) Wan Shen is a late maturing

Chinese broccoli, and is late bolting during cool seasons. This variety has large, green leaves with very thick stems. The leaves are tender and stems are crispy. Kailaan is one of the most popular green vegetables used in Chinese cuisine and delicious stir-fried.

a variety of other diseases and mildew. The bright green heads weigh up to 5 pounds. Sow seeds late summer to early fall. loaded with vitamin A, potassium and folic acid, this variety is perfect for a stir-fry with meat, tofu or other vegetables. It can also be steamed, and the young leaves can be harvested for salad.

CHINESE CABBAGE

(nappa, hakusai, da bai cai, pechay, baguio, cai bac) Whether it’s encountered in a Chinese stir-fry, pickled in Korean Kimchee or used in Japanese soups or sukiyaki, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich, but it also makes the cabbage vulnerable to overcooking. In Asia, the vegetable is an important source of nutrition in winter. It is typically pickled in Japan and Korea and dried in China to be included in soups during the cold season. The varieties below represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called michihili, and loose-leaf.

#009 KYOTO no. 3 - (80 days) This is a barrel head type Chinese cabbage. Sow seeds in late summer to early fall. This mild-flavored, wonderfully crisp cabbage will keep in a cool location for two to three months or can be frozen. Often used for pickling in Asia. young leaves can be used in salad, stir-fry or steam. #010 MATSUSHiMA nO. 2 - (80 days) This is an easy to
grow, barrel head type Chinese cabbage that is hardy against cold temperatures and well suited for close planting. Sow seeds late summer to early fall. A staple in many parts of Asia, Chinese cabbage is often used in soups and stir-fries. For use in winter, it can be dried in the sun. young leaves can be used in salad.

Fluffy Top Type

#307 Mini KiSAKU 50, HYBrid - (50 days) This Chinese cabbage variety is a convenient size that that is easy to handle and will fit in a refrigerator. unlike the large barrel type Chinese cabbage, mini Kisaku weighs only 2-3 pounds. It is early maturing and can be harvested in approximately 50-55 days or when head feels firm. The interior of the head is yellow in color and very crisp. Sow seeds in spring to summer. This Chinese cabbage is suitable for stir-frying, pickling and perfect for salads. #329 TenderHeArT, HYBrid - (50 days) This miniature Chinese cabbage is delightfully manageable for a home or even container garden. The upright Tenderheart has crinkly light green leaves growing from a smooth white base. The slowbolting plant yields a compact 2 pound head in about 50 days. Sow seeds in late summer to fall. The Tenderheart fits easily in the refrigerator and is just the right size for a single serving of Chinese cabbage. you can stir-fry or pickle this cabbage or eat it fresh in a salad. #011 Wr-70 dAYS, HYBrid - (70 days) This early
maturing, medium green nappa cabbage variety has wide adaptability. recommended where other nappas are difficult to cultivate. heads can weigh over 5 lbs at maturity. It has good cold tolerance, medium heat tolerance and is late bolting. This variety has a high resistance to viruses, soft rot, and leaf spot. A nutrient-rich vegetable loaded with vitamin A, potassium and folic acid. Sow seeds in spring after last frost or late summer/ early fall. used in sukiyaki, yosenabe, ohitashi, stir-fries, pickling and salad.

#195 KAiSin HAKUSAi - (70 days) An elegant addition

to any garden! The frilly outer leaves of this “fluffy top” loose head type Chinese cabbage are light green. They surround the core leaves, which are a soft yellow. Sow seeds late summer to early fall. young leaves are ideal for salad, more mature leaves are traditionally steamed, pickled, or stir-fried with meat, tofu or other vegetables.

Head Type

#008 AiCHi - (70 days) Produces large barrel heads with

succulent midrib. Sow seeds in spring or late summer to early fall. These cabbages are milder and tenderer than their Western counterparts. A staple of Asian cuisine, they are the main ingredient in the spicy national dish of Korea, “Kimchee,” made by pickling cabbage, garlic red peppers and ginger. Also popular in Japanese soups and braised with meat in sukiyaki. Stir-fry or steam. young leaves can be harvested for salad.

#013 BlUeS, HYBrid - (50 to 60 days) This well-known early hybrid nappa cabbage has many excellent qualities. It grows vigorously and is resistant to viruses, downy mildew, leaf spot, alternaria leaf spot, and bacterial soft rot. It is extra slow bolting. mature heads can weigh over 4 lbs. Sow seeds in spring after last frost or late summer/early fall. used in sukiyaki, yosenabe, ohitashi, stir-fries, pickling and salad. #192 CHOrUS, HYBrid - (65 days) This hybrid Chinese cabbage is prized for its high resistance to Clubroot as well as
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Loose-head Type

#245 BeKA SAnTOH - (25 days) This is a loose-head type

Chinese cabbage grown widely throughout Japan. The leaves are light green, slightly serrated, and frilly with white petioles. It grows fast and vigorously to 8” tall. Sow seeds in early spring or late summer. Can be grown year-round in sub-tropical areas. This mild-tasting green is very popular in South East Asia and

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adds a delicate flavor to stir-fries and soup stocks.

addition to a salad or stir-fry.

#212 CHiriMen HAKUSAi - (50 days) This loose-leaf

Chinese cabbage is an old variety from Japan popular for beautiful crepe-textured light green leaves. Plants grow to 12” tall. In temperate climates, sow in summer, but avoid planting in the middle of a hot summer. In other areas, sow in spring or fall. you can use this variety in a salad as you would a lettuce or spinach. The most popular way to cook it is stir-frying, which will retain the nutrients, color and flavor.

#410 YUKinA SAVOY - (25 to 45 days) yukina Savoy

#014 green SeOUl - (70 days) This is a Korean loose-head type Chinese cabbage with narrow yellowish-green leaves. It is available only in treated seed. Sow seeds in late spring or early fall. Excellent for Korean Kimchee recipes, this type of cabbage is also very popular in China and Japan for pickling. delicious in salads. It is available in only treated seed. #115 HirOSHiMAnA - (45 days) This loose-leaf Chinese cabbage variety has medium green, glossy leaves and pale green midribs. In frost-free areas, it can be sown all year long but avoid planting in the middle of a hot summer. For larger heads, harvest in 60-70 days. Stir-fry or steam. Chinese and Japanese cooks often use loose-headed cabbages for pickling. #060 MArUBA SAnTOH rOUnd leAVed - (30 to 40
days) This mild flavored green is fast and easy to grow. It is heat tolerant and suitable for year round growing. This loose head type Chinese cabbage has tender, smooth, round light green leaves and white petioles that can be harvested at any stage. Sow seeds in spring/summer after last frost or late summer/ early fall. use in salad, sukiyaki, ohitashi, yosenabe, stir-fry, soup and pickling.

looks like a larger and savoyed version of Tatsoi. The thick, dark green, shiny, spoon-shaped leaves grow upright on pale green petioles. This vigorous and easy to grow plant is heat and cold resistant and can be grown year round. It has a mild flavor when harvested young. In cool areas, sow seeds in late spring after last frost in a sunny location and harvest in early summer through fall. In temperate areas, sow seeds from spring through fall. Culinary tips: use in salads and stir-fries.

Michihili Type

#178 green rOCKeT, HYBrid - (70 days) This is a

very popular michihili type Chinese cabbage known for its sweetness. The uniform heads grow into 18” tall cylinders made of frilly but crisp green leaves. This vigorous variety matures early. Sow seeds in mid to late summer. more mild and tender than Western cabbages, Green rocket leaves are delicious in a salad or slaw, or they can be boiled, stir-fried, steamed or braised. This variety has a notably long shelf life.

#345 OSAKA SHirOnA - (40 to 60 days) Similar to our

#373 MOnUMenT, HYBrid – (80 days) This Chinese cabbage hybrid produces bright dark green, upright heads that look statuesque in the garden. A michihli type of Chinese cabbage, monument cabbages are cylindrical in shape, with crisp, textured outer leaves surrounding a sweet, tender, white core. Popular for its excellent flavor, disease tolerance and high quality, this semi-heading variety produces a bumper crop with cabbages as heavy as 4 pounds each. harvest in the cool fall and early winter months. monument is approximately 10 days later maturing than Green rocket variety. Perfect for pickling, this variety is also excellent in stir-fries and soups.

Shirona variety, Osaka Shirona is loose-head variety of Chinese cabbage. These Japanese greens grow mild-tasting mediumsized bright green leaves atop wide and firm white petioles or stocks. like Shirona, Osaka Shirona is a fast-growing variety that is tolerant to both cold and heat. In frost-free areas it can be sown all year long, but avoid planting in the middle of a hot summer. Packed with vitamin A, these leafy cabbages are most often enjoyed fresh in a stir-fry. Traditionally, leaves were dried or pickled to provide nutritious greens during winter months.

CHINESE CELERY

(seri na, qin cai, kinchai, teng chai, rau can tau, ajmond) Chinese celery is a smaller version of the celery in Western markets, but its flavor is quite a bit stronger. The crisp, hollow stems of some varieties are light green, others can be dark green or white. The leaves are typically jagged on the edges. Indispensable to many Asian soups or stews, Chinese celery is one of the most commonly grown vegetables in China. The entire plant is used, either fresh or dried. Add leaves and stalks to flavor vegetable or meat soups, or use them in a stir-fry. In China, celery is sometimes served as a dish by itself, stir-fried with a little soy sauce and sugar. The flavor may be a little too strong raw in a fresh green salad. Try it in small amounts at first. They prefer the cooler temperatures of spring and fall. Sow seeds in spring or late summer (in mild climates).

#349 TOKYO BeKAnA - (20 days baby leaf- 45 days mature) The spring-green leaves of this loose-head Chinese cabbage from Japan grace any salad. The leaves ruffle and curl at the edges, and, at full size, these tender leaves extend from slim white stems that widen at the base. With protection in the colder months, the Tokyo Bekana delivers baby-leaf greens year round. While the obvious use for the baby leaves is salad, this cabbage is crisp enough to hold its own in a stirfry or soup, as well. #213 ViTAMinnA - (45 days) This vegetable green is familiar in households throughout Japan. The dark green leaves are crinkled and thick. highly tolerant to cool temperatures, this vigorous grower is slow to bolt. Plant in spring or late summer to fall. loaded with vitamin A, this flavorful green is a perfect
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#355 KinTSAi - dArK green – (30 to 50 days) This Chinese celery grows small dark green leaves with green petioles. It is very aromatic, even seedlings have a nice celery
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flavor. This makes it an excellent micro-green. As the plant matures the celery flavor and scent intensifies. use in soups, stir-fries or as an herb for seasoning.

#067 nAn ling - ligHT green – (30-50 days) like other varieties of Chinese celery, light Green variety delivers the strong celery flavor and aroma found in many Asian stirfries and soups. These smaller, moisture-loving plants add a distinctive texture and lighter green color to the garden. #194 WHiTe QUeen - (60 days) This very special Chinese
celery has a flavor and aroma that is stronger than Western celery. The long white stems are considerably smaller than those of Western celery, and the jagged green leaves, more delicate. A must for many Chinese dishes, this celery makes a delicious addition to stews, soups or stir-fries. Include both the stalks and leaves.

established, it can be divided and raised for several years. Excellent choice for home garden and commercial growing. Can also be used to grow the delicate yellow blanched Chinese leek. Very popular in Asian cooking. use in soups, stir-fries, tempura, dumplings and salads. Excellent in egg and meat dishes. use onion-flavored flowers as an edible garnish.

CHRYSANTHEMUM GREENS

(shungiku, kikuna, tung hao, tan o, khee kwai, guladaudi) Nothing adds romance to an autumn stew like a few flower petals sprinkled on top. This highly popular Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won’t find these greens in the produce section of the local grocery store. The dark green aromatic leaves are rich in vitamin B and minerals. They, along with the young stems, are used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu in Japan. In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad. The Japanese dip the flowers in sake and eat them at the beginning of a meal to confer good health and long life. Sow seeds in spring and fall.

CHINESE LEEK

(nira, jiu cai, kutsay, kuichai, he) The Chinese leek, also known as Chinese Chive, has a long history in Chinese and Japanese kitchens as well as the medicine cabinet. Both of the varieties described below have a delicate garlic-chive flavor. The leaves can be prepared in stir-fries, egg dishes, meat or fish dishes, or even by themselves. The Japanese make a tempura snack by tying the leaves into a bundle, dipping them in batter, and deep-frying them. The pretty, star-like white flowers make this herb an attractive addition to the garden. If they’re not being used in a vase on the table, the flowers and flower buds can be part of your meal. The flowering stems retain their color when cooked and can be steamed as you might prepare asparagus. Flower buds are tasty in a salad, dressed with a little oil. In Asia, the flowers are sometimes ground into a spice. Sow seeds in spring to early summer.

#201 gArlAnd rOUnd leAVed - (40 days) The round, thick leaves of this cool weather plant have a milder flavor than the serrated leaf variety, but their Chrysanthemum essence does get stronger with maturity. #033 gArlAnd SerrATe leAVed - (40 to 50 days) This highly valued Japanese vegetable green is an edible chrysanthemum and has serrated, dark-green aromatic leaves. The serrated leaf type has a flavor that is stronger than the round leaf type and intensifies with maturity. This easy to grow, cool weather plant has high yields and produces many side shoots. #300 KOMi SHUngiKU SAlAdA - (30 to 50 days)
The leaves of this variety are thin and finely serrated with an almost lace-like appearance. The stem grows upright and the bright green leaves cascade from the top of the stalk. As this fast growing plant matures it produces many side shoots. The chrysanthemum flavor and aroma is mild, providing a nice addition to salads.

#200 FlOWering CHineSe leeK - (70 days) This

popular Chinese specialty herb is a vigorous perennial. It is grown for its young flower buds, long stems and slender flat deep-green blades that grow up to 14”. All of these parts are edible including mature flowers and have a delicate garliconion flavor. This variety is suitable for harvest from mid spring to early fall when grown in a greenhouse, and from late spring to late fall when grown in the field. Sufficient vegetative growth (1-2 years) plus low temperatures in winter and long summer days are needed for flowering. Generally, Chinese leek will not flower in the first growing season. used in soups, stir-fries, tempura, dumplings and salads. Excellent in egg dishes. Flowers are used as an edible garnish with dishes like sashimi. Chinese leek (nira) has deep green, broad, thick leaves that have a garlic-onion flavor. It is also referred to as flat chives. Its tolerance of heat and cold makes it very easy to grow. likes full sun and will also thrive in half shade. Once the plant is Kitazawa Seed Co.

#037 HirO HABA - (100+ days) This Japanese variety of

#413 OASiS - (40 to 50 days) Edible chrysanthemum green is a traditional vegetable of Japan. Oasis has small, deeply serrated, dark-green aromatic leaves and is more productive, vigorous, and branched than other varieties. This easy to grow plant can also be used for sprouting and baby greens.

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COLLARD

(ke-ru, hagoromo kanran) Collard greens are found in the Brassica family and are related to Kale. Collard greens are popular in American Southern cooking and are simmered with ham hock or salt pork. In Asia, the greens are used like loose-leaf cabbages and typically are pickled or added to soups and stir-fry. The leaves are packed with vitamins and are a healthy choice for the dinner table.

and have superb tip fill. Tolerant to NClB, common rust and Stewart’s bacterial wilt. This is an Sh2-type (supersweet type) and should not be planted next to Su (sugary) or SE (sugary extended). Isolation is at least 50 feet from all except Sh2. do not use Accent herbicide. mirai yellow corn is available in untreated and treated seed. Please request the type of seed desired when ordering. super-sweet hybrid corn has exceptional mirai® quality for roadside and shipping. The corn is tender with good snap and excellent flavor with sweetness. The ears grow a large 8” in length and have superb tip fill. moderately resistance to rust reg, rust d and North Corn Blight and has resistance to rust G and Stewart’s bacterial wilt. This is an Sh2-type (supersweet type) and should not be planted next to Su (sugary) or Se (sugary extended). Isolation is at least 50 feet from all except Sh2. do not use Accent herbicide. mirai® bicolor corn is available in untreated and treated seed. Please request the type of seed desired when ordering. This mirai® yellow super-sweet hybrid corn has exceptional mirai® quality and uniqueness and is known as Mr. Mini! The corn is tender and has excellent flavor with sweetness. The ears grow 5-6” in length and have superb tip fill. moderately resistance to common rust and Stewart’s bacterial wilt. This is an Sh2-type (supersweet type) and should not be planted next to Su (sugary) or Se (sugary extended). Isolation is at least 50 feet from all except Sh2. do not use Accent herbicide. mirai® yellow corn is available in untreated and treated seed. Please request the type of seed desired when ordering.

#423 MirAi® 350BC, HYBrid - (78 days) mirai® bicolor

#382 geOrgiA SOUTHern – (75 days) Gardeners welcome this loose-leaf member of the cabbage family because it is prolific and easy to grow, particularly in cool weather. The Georgia Southern collard leaves are smooth, oval and bluishgreen atop a white stem. Collard greens are also an excellent source of vitamins A, B1, B2 and C, essential for a healthy diet. milder in flavor than kale, collard leaves are excellent for freezing, pickling, canning or cooking. Collards became popular in the American South simmered for hours with a ham hock or salt pork. In Asian cuisine, collard greens are prepared in the same way as other loose-leaf cabbages or large-leaf greens — usually pickled, but also added to soups and stir-fries. Sow seeds early to mid spring. For fall, sow seeds 3 months before first frost. harvest side leaves to promote growth.

#424 MirAi® Mini 003 YellOW, HYBrid - (74 days)

CORN

(tomorokoshi) An increasingly popular vegetable throughout Asia, corn is a fun summer garden vegetable to grow. Cooks in Thailand and China make excellent use of baby corn in stirfries and soups, along with salads. It’s a perfect garnish or snack for children. The mIrAI® corn described below is a full-ear corn, which has quickly become the rage in Japan markets. Whether it’s simply steamed, robata grilled and served as corn-on-the-cob, pureed in a Japanese corn soup or cut into a Western corn chowder, you can’t beat it for flavor. Sow seeds in late spring to summer.

CRESS

(tagarashi, koshoso, uotakuresu, kureson, xi yang cai, lampaka, phakkat nam, xa lach son)

#163 BOnUS, HYBrid - (45 to 75 days) Tender baby corn

has found its way into a variety of Western dishes that is often used in Chinese cuisine. Each stalk of this variety grows to 5’ tall and produces up to 4 mini-cobs that are 2-4” long. This is a (sugary) su-type sweet corn. Fresh cobs are delicious in salads and are perfect for pickling or stir-frying. Baby corn can be easily frozen, too. Children love this sweet and crunchy treat!

dating back to the Ancient roman times, cress has long been an important source of nutrients for European and Asian populations. Today it’s grown more for its delightful peppery flavor. It’s the perfect extra ingredient to perk up a salad, sandwich, soup or hot dish. Cress is very popular in Asia, particularly in China, where it appears most frequently in soups. Some soups even feature cress as the main ingredient, accented by onion, garlic, butter and a few spices. Given the right conditions, cress is a hardy plant that produces year round. Sow seeds in spring and fall.

#241 MirAi® 131Y, HYBrid - (71 to 73 days) mirai®
is widely regarded as the best tasting corn there is! This supersweet yellow hybrid variety has unrivaled sweetness, tenderness and rich flavor. The ears grow a large 8” in length

#140 gArden CreSS - (12 days) This herb has

ruffled leaves, and a peppery, refreshing flavor. Often called “peppergrass,” is easy to grow in a container. used in salad or sandwiches as baby greens, they add texture and visual interest.

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#181 TrUe WATerCreSS - (50 days) The small green

leaves and hollow stems of this variety deliver a delicate peppery flavor that makes an ordinary sandwich or salad gourmet. The young shoots are crisp and spicy. Watercress grows along streams and will also grow in moist soil. Packed with vitamins A and C, watercress graces tofu, egg, potato, and cheese dishes with a delightful freshness and zip. also called Winter Cress, or Creasy Greens in the South. It is an easy to grow cut-and-grow-again crop. The plant grows to about 4-6” tall with mildly peppery leaves. harvest at any stage from micro-size to full maturity. leaves, shoots, and flower buds are all delicious. Adds zesty flavor to salads, soups, eggs, and sandwiches. use as a fresh garnish to complement grilled vegetables or fish. It is rich in iron, calcium and vitamins A and C.

#366 ArMeniAn STriPed – (65 to 70 days) Valued for its flavor and attractive fruits, this cucumber is also known as snake melon. It is a heavy producer of light and dark green striped fruit that have a curved shape. An excellent slicer, the flesh is mild, sweet and crunchy. This variety requires a long and warm growing season. use in salads and excellent for pickling. #025 CAlYPSO, F1 - (55 days) This cucumber is small with
white spines and medium green color. Calypso provides both a very high yield and superb disease resistance. Excellent for fresh eating and pickling. is very popular in Southern Asia. It has the unique white and green color-type familiar in that area. The fruit can grow to 2” in diameter and about 6” long. The flesh is very crisp and firm and perfect for fresh eating.

#182 UPlAnd CreSS - (45 to 60 days) upland Cress is

#279 lUCKY dAnCe, HYBrid - (57 days) This cucumber

#315 WrinKled CrinKled - (10 days to 25 days for

baby leaf) Wrinkled Crinkled Cress will grace any collection of salad greens because of its fancy ruffled leaves and spicy flavor. In early spring, this cress grows quickly and allows multiple cuts from a plant before bolting. In addition to being a lovely complement to a salad — with both its pretty appearance and peppery flavor — Wrinkled Crinkled Cress is an excellent source of vitamin C. Finely chopped, this herb can be sprinkled over scrambled egg dishes or on top of sliced bread with butter to give fresh interest to something ordinary.

#229 MOngKUT, HYBrid - (40 days) This small specialty cucumber from Thailand grows up to 4” long and 1.5” in diameter. The fruit has bitter-free mottled green/white skin and thick flesh with a very small seed cavity. used for pickling, fresh salads or cooked in curries. It is available in only treated seed. #018 PAlACe King, HYBrid - (50 to 60 days) This
easy to grow, early maturing, sooyow type variety originates in Northern China. The defined ribbed fruits are best harvested 10” long and have fine white spines that are easily removed by washing. It is burpless, very crisp and has a thin skin that doesn’t need to be peeled. The vines are high yielding. It has a monoecious flowering habit (plant produces both male and female flowers.) use sautéed, fresh in salads, pickled or marinated. Sooyow varieties are choice for pickling because of their crispy texture and small seed cavity.

CUCUMBER

(kyuri, huang kwa, taeng kwa, khira) Versatile and hardy, the cucumber carries a lot of weight in Asian cuisine. most typically, cucumbers are pickled or eaten raw as the main ingredient in lightly dressed salads. The Chinese cut up very ripe fruit into soups, including the skin. Indian cuisine employs cucumbers in its yogurt-based raitas; in Thailand, the vegetables are grated with onions in a salad with lemon and fish sauce. In Japan, you’d be likely to encounter cucumbers in soups; in Korea, you’d find them more often in stir-fries. Asian cucumbers tend to be longer than their Western cousins. They also often have textured skin, or ridges, and a smaller seed cavity. Sow seeds in late spring to early summer. Start seeds indoors and transplant when weather warms.

#389 PAlACe Pride, HYBrid – (60 days) This very

popular “sooyow”-type cucumber is easy to grow and yields a prolific crop of glossy green fruit up to 10” long, ribbed with fine white spines. This cucumber hybrid is popular for its good tolerance to heat. Palace Pride is perfect for pickling or adding to soup, or slice and enjoy fresh. Train to stake or trellis.

#405 PrOgreSS, HYBrid - (50 to 60 days) This excellent

hybrid Japanese cucumber has smooth, glossy, green skin and tasty, crisp, burpless flesh. The excellent quality fruits mature to 8” long and 1” in diameter. Vigorous, high yielding plants are very heat tolerant and disease resistant to downy mildew, powdery mildew, anthracnose and CmV. It grows well in the open field and has a monoecious flowering habit (plant produces both male and female flowers) and sets many female flowers. used for pickling or salads.

#015 ArMeniAn - (50 days) This popular, light green, ribbed, spineless cucumber is mild flavored, burpless and tasty. White flesh is crisp for easy slicing. This variety’s skin is thin and not bitter - no peeling needed. most tasty when 12”-15” long, these cucumbers make a refreshing snack when marinated in slightly sweetened vinegar.

#390 SOArer, HYBrid – (60 days) Valued particularly

for its flavor, this Japanese burpless cucumber hybrid is easy to grow and a generous producer of 8” long cucumbers, up to 1” in diameter, with fine white spines and smooth deep-green skin. The vigorous plants tolerate heat very well and resist downy mildew, powdery mildew, anthracnose and CmV. This variety is suitable for open field growing and has a monoecious ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com

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flowering habit (plant produces both male and female flowers). Enjoy these cucumbers sliced with a light dressing or in salads.

field and home garden cultivation. Good for pickling, salads and is virtually acid-free.

#143 SOOYOW niSHiKi - (60 days) Our most popular “sooyow” type cucumber. The fruit has ridges and white spines. It grows up to 11” long. The crisp and sweet fruit is used in salad. In Japan, a soup is made from chicken, ginger and cucumber wedges. #404 SOUTHern deligHT, HYBrid - (50 to 60 days)
This is an excellent hybrid Japanese cucumber that has smooth deep green skin with small white spines. The burpless fruits mature to 9” long, 1” in diameter and have excellent flavor and quality. It is recommended for open field growing and has high tolerance to heat. The very vigorous, high yielding plants are resistant to downy mildew, powdery mildew, anthracnose and CmV. It has a monoecious flowering habit (plant produces both male and female flowers.) used for pickling or salads. Cut cubes of very ripe cucumbers and add to soup.

#333 TASTY QUeen 10, HYBrid - (60 days) An extra early and high yielding hybrid variety from Japan that is very popular for open field or greenhouse growing. The slender fruits are very crisp, delicious and mature at 8” long and 1.5” in diameter. It has a monoecious flowering habit (plant produces both male and female flowers) and produces abundant female flowers and fruit over a long, productive harvest. Fruit are also carried on the lateral branches. Good for pickling and salads. #278 TSUYATArO, HYBrid - (50 to 60 days) This beautiful,
easy to grow burpless type is a bestseller in Japan. The skin is glossy deep green and is smooth with few spines. The fruit is very uniform and suitable for open field, greenhouse, and home growing. It has a monecious flowering habit (plant produces both male and female flowers) and moderate resistance to both downy and powdery mildew. The flesh is very crisp, firm and mostly eaten fresh.

#023 SUHYO CrOSS, HYBrid - (50 to 60 days) This vigorous hybrid sooyow-type Japanese cucumber has its origins in Northern China. It is easy to grow with good disease and mildew resistance. The dark green skin has defined ribbing and fine white spines. Fruits mature at 10-12” long and have excellent flavor and quality. used for pickling or salads. Cut cubes of very ripe cucumbers and add to soup. Sooyow varieties are choice for pickling because of their crisp texture and small seed cavity. #391 SUMMer dAnCe, HYBrid – (60 days) Best known for its extremely uniform fruit, this hybrid grows vigorously and delivers a high yield from its many lateral vines. The mild tasting, deep green fruit are near perfect—straight with fine white spines on their glossy skin. They grow to about 9” long and more than 1” in diameter. highly resistant to downy mildew and powdery mildew, it has an intermediate resistance to corynespora blight and target spot. This variety is suitable for open field growing and has a monoecious flowering habit (plant produces both male and female flowers.) use for snacks, dipping, sandwiches and salads. #392 SUMMer TOP, HYBrid – (60 days) This excellent
burpless hybrid is easy to grow and delivers a large yield of top-grade fruit. The cucumbers are uniform producing darkgreen fruit that grow to about 9-10” long. It is resistant to downy mildew, powdery mildew and other diseases. This variety is suitable for open field growing and has a monoecious flowering habit (plant produces both male and female flowers). Enjoy fresh in salads, pickled or cooked in soup.

#016 YAMATO SAnJAKU – (75 days) This cucumber is a traditional variety from historic yamato Province now known as Nara Prefecture of Japan. Sanjaku means three feet. This cucumber variety produces a generous crop of remarkably long, narrow fruit. It is best if harvested up to 2 feet long with a 2” diameter — throughout the growing season. A few white spines appear on the light green skin, which encloses sweet, crisp white flesh and a relatively small seed cavity. Ideal for a cold cucumber salad, this variety is delicious prepared fresh or lightly cooked in Asian dishes. The yamato Sanjaku is perfect for pickling, as well.

EGGPLANT

(nasubi, ngai gwa, si kwa, ca, talong, makhua terung, cai tim, cai phao, brinjai) Asian eggplants are milder and have a more delicate taste than Western varieties. The slender fruits vary in color from white with lavender streaks to a glossy purple-black. They need no peeling. The skins are thin and tender, adding a slight texture and sweet flavor to the flesh. In Japan, eggplants are often used in tempura, baked and served with a dipping sauce made of ginger and soy sauce, braised or pickled. They are more typically braised or fried in China, while in India, they are usually stuffed with meat and spices and baked. The mild flavor and porous flesh make them a perfect ingredient in a Thai curry dish, as they absorb the neighboring flavors. This is definitely a summer vegetable, unable to withstand cool weather. Start seeds indoors 6 weeks before last frost date and transplant when weather warms.

#019 TASTY green, HYBrid - (50 to 60 days) This popular early maturing Japanese burpless cucumber is best harvested 9” long. It is crisp, juicy and tender. The dark green cucumber has smooth skin and fine white spines. It is easy to grow under a variety of conditions. This adaptable variety yields heavily and is resistant to both powdery mildew and downy mildew. It has a monoecious flowering habit (plant produces both male and female flowers.) Suited for greenhouse, open
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#152 Bride - (70 days) The distinctive coloring of this late maturing Chinese eggplant makes it worth the wait. Glossy
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white skin is streaked with lavender and topped with a green calyx. The slender fruit grow up to 8” long. The size of these eggplants makes them ideal for grilling or for shish-kebabs, but the tender flesh is also delicious braised, fried, baked or stir-fried.

delicate flavor. Very vigorous and good for open field growing and home gardens. relatively late maturing plant has an upright growth habit. Stir-fry, braise, steam, deep-fry, bake, pickle or prepare tempura-style.

#119 Ping-TUng lOng - (75 days) This is a prolific Taiwan

variety that produces 12-16” long glossy purple-red fruit with green calyx. The erect plants are very sturdy, vigorous and resistant to bacterial wilt and can bear as many as 20 fruits each. This variety is tolerant of heat and moisture. use stirfried, braised, steamed, deep-fried, baked or boiled. A popular Chinese dish stir-fries eggplant with bean sprouts, peppers and tomatoes.

#198 KYOTO egg, HYBrid - (65 days) This heat resistant Japanese eggplant is a generous producer of round type fruit that grow to 3” in diameter. The glossy skin below the purple calyx is a deep purple-black color, and the flesh is quite tender. The plant is upright. This variety is delicious deep- or stir-fried. Grill thin slices or add them directly to salads. #243 MilliOnAire, HYBrid - (65 days) One of the most popular Japanese eggplant hybrids sold in markets. This variety is an extra early, productive and upright grower. The brilliant black-purple fruit is long, growing to over 8” long. The skin is particularly soft, and the interior flesh is nearly seedless. Good for greenhouse, open field and home garden growing. use for tempura, stir-fry, baking, grilling, and pickling. Try it stir-fried with garlic, onion, tomatoes, peppers and sesame oil. #348 MiZUnO TAKUMi, HYBrid - (80 days) This shiny,
purplish-black oval-shaped eggplant grows to a plump ½ pound. Known for its watery flesh and tender skin, it is most often enjoyed cooked or pickled. The plants are heavy producers in open field or greenhouse alike. recently, gourmet cooking shows have made this juicy variety popular in restaurants and bars throughout Japan, where the eggplants are lightly pickled and eaten as a summer side dish or as a snack with beer.

Japanese Type

#402 BlACK SHine, HYBrid - (65 days) This Japanese

hybrid eggplant has long fruit with black skin and a purple calyx. The shiny fruits have tender good quality flesh and grow over 8” long and weight over 8 oz. This extra early prolific producer is recommended for greenhouse and open field growing. Black Shine is very similar to millionaire variety but fruit is heavier in weight. use for grilling, stuffing, baking and pickling. delicious when coated, baked or fried with miso. makes excellent tempura.

#347 CHOrYOKU, HYBrid - (80 days) This Japanese

eggplant is a shiny, bright, spring-green all the way up its 12” length. The calyx is also the same uniform color. The Choryoku is a vigorous and prolific producer of these large, very sweet and tasty eggplants. Enjoy the firm fruits broiled or grilled, or cook them as you would any other eggplant.

bite size Japanese eggplant, hitokuchi nasubi, is a purple-black color with a purple calyx. The fruit weighs about 10 grams and is ideal for pickling. This specialty eggplant is from dewako in yamagata Prefecture Japan. Firm, small fruit is excellent for pickling.

#131 deWAKO One BiTe - (50 to 60 days) This small one-

in Japan. Excellent for home gardening, greenhouse, and field production. This variety will produce glossy black oval shape fruit up to 5” long with purple calyx. Fruit weight is approximately 3-4 ounces. Eggplant pickles are highly popular in Japan, and this variety is an especially good pickler. Japanese cooks submerge these in containers of miso (soybean paste) for three to four months. deep fry, stir-fry, steam or bake.

#130 MOneY MAKer #2, HYBrid Or SenrYO ni gOU, HYBrid - (60 days) This is a very popular variety

or Kyoto vegetable, from the Kamo area of Japan, it has been a delicacy in that region for hundreds of years. This unique fruit is round with a flat bottom, purple-black skin, purple calyx and weighs up to 1/2 lb. Served at top restaurants in Japan, its dense flesh has a rich flavor. use for stuffing, frying, and baking. delicious when coated, baked or fried with miso.

#242 KAMO - (65 days) A highly prized traditional kyo yasai

#031 SHOYA lOng, HYBrid - (60 days) This is a popular Japanese eggplant variety growing up to 14” long. The fruit is slender, purplish-black color and has a purple calyx. Early, productive variety for grade one, fine-quality long eggplant. Stir-fry, grill or use in tempura. #197 YASAKAnAgA, HYBrid - (60 days) This easy to
grow and early maturing Japanese eggplant hybrid produces slender 7” long fruits. The glossy, purplish-black skin is topped with a purple calyx. This variety is delicious deep- or stir-fried. Grill thin slices or add them directly to salads.

#353 KOnASU - (60 days) This tiny, bite-sized, rounded
eggplant has shiny dark purple skin that looks almost onyx in color. The calyx is also a purplish-black, and beneath the tender skin is white flesh. These appealing little eggplants are perfect for pickling when harvested young. mature fruit can be cooked as you would other eggplant varieties, and they are especially delicious in stir-fries, tempura or as part of a kabob. pollinated Japanese variety has excellent quality. Shiny black fruits have a purple calyx and mature 9-10” long with a mild, Kitazawa Seed Co.

#027 KUrUMe lOng - (60 days) This popular open

#325 MASegO, HYBrid - (70 days) This excellent producer yields green rather than purple fruit. The firm, oblong eggplants are a glossy cucumber color that gives way to a variegated milky white at the blossom end. masego is an early eggplant variety, with sturdy plants that show a very good tolerance to pests and diseases. The fruit maintain a good shelf life after harvesting.
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Thai Type

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While distinct in color, the masego eggplant can be prepared like its more common purple relatives. It’s delicious grilled, baked, broiled or stewed in tomato juice. Pair it with tomatoes or onions for a Western flavor or stir fry in peanut oil with bunching onions, peppers and ginger for a more Asian flavor.

Flowering Chinese Cabbage
(nabana)

#230 rOleKS, HYBrid - (60 to 70 days) This straight,

glossy green eggplant is used extensively in Thai cuisine. Cultivated for its tender skin and flesh, it is an early maturing variety with a green calyx. The vigorous plant produces a high yield of 12” long fruits that weigh 7-8 oz. This mild eggplant absorbs the wonderful curries and spices used in Thai cooking.

#165 SHUKA, HYBrid - (55 days) This hybrid Chinese cabbage is grown for its edible young stalks and flower buds, which have a delicate Chinese cabbage flavor. It is also called Autumn Torch variety. Sow seeds in late summer to early fall. The stalks and flower buds are ideal for pickling and are excellent stir-fried. This variety is also popular for cut flowers.

Flowering Pak Choi Type

#231 Tiger, HYBrid - (60 days) This small round eggplant is popular in Thailand’s home gardens and has medium early maturity. The fruits are a variegated green and white color with a green calyx. It has a sweet, mild, delicate flavor. use for stuffing, frying, stewing or pickling.

(beninabana, kosaitai, saishin, cai xin, hong cai tai, yu choy sum, tsoi sum)

#156 KOSAiTAi - (50 days) This flowering purple stem

FLOWERING BRASSICA

(nanohana, nabana, beninabana, kosaitai, saishin, cai xin, cai tai, yu choy sum, tsoi sum, pakauyai, pakaukeo, cai ngot) Grown for their tender flowering shoots, this large family of vegetables is quite popular in China. Brassicas tend to be most flavorful if harvested just before the flowers open; they are sweet enough to use lightly dressed in a fresh salad. In China, they are more typically cooked – steamed, boiled or stir-fried. They are a flavorful and colorful complement to meat, fish or chicken dishes, however, the shoots can quickly become overcooked. Japanese cooks like to pickle flowering brassica. In the West, this vegetable makes a tasty addition to cream-based pastas. many plants in this family are quite beautiful in the garden, some favoring cooler seasons and some preferring heat.

choy sum, also known as kosaitai or hon tsai tai, is a popular Chinese specialty vegetable. The leaf stalks and veins are purple while the leaves are dark green and the flowers are yellow. low temperatures intensify the colors. Best grown as a fall/winter crop—the plants will bolt early when sown in spring to summer. Kosaitai can be cut young and will re-grow for additional harvests. Sow seeds in late summer/early fall. The young flowering shoots add a mild mustard flavor to fresh salads. Cook by lightly steaming, boiling or stir-frying.

#186 YU CHOY SUM - (40 days) This yellow flowering pak

choi type Chinese green has fairly thick but tender stalks and yellow flowers. The flowering shoots are at their optimum flavor just as the flowers begin to appear. yu Choy is heat tolerant but not cold tolerant. Sow seeds in summer. Steam or stir-fry this green, and dress it with a little vinegar. pak choi is considered the best of all stem vegetables. This hybrid is an early-maturing flowering pak choi green that can be harvested in 35-40 days. Stem and leaves are dark green color with a beautiful luster. The flowering shoots are at their optimum flavor just as the flowers begin to appear. This hybrid has strong heat tolerance and is especially suitable for subtropical to tropical regions. Sow seeds in summer. This variety’s tender stems and leaves have a mild flavor that is delicious when dressed simply with vinegar, but it is also perfect for steaming or stir-frying.

#292 YU CHOY SUM, HYBrid - (35 days) Flowering

Broccoli Raab-Rapini
(nanohana)

#172 eArlY FAll - (40 to 50 days) Broccoli raab or rapini is grown for the florets or flower bud shoots that combine the flavors of mustard greens and broccoli and have a slightly bitter taste. This variety prefers a cooler, short day season. Excellent choice for early fall planting and winter harvest. Sow seeds in late summer/early fall. This is an Italian specialty vegetable. use in salad, steam, or sauté in olive oil. Add the greens to pasta or potato dishes. high in vitamins A and C. Japanese cuisine prepares ohitashi broccoli raab. #173 SPring - (45 days) Also grown for its thin flower bud
shoots, this slow bolting broccoli-raab or rapini prefers a warm, long day season. Plants grow up to 30” tall. Sow seeds in spring or early fall. Prepare the buds and stems as described above for the Early Fall variety.

GOURD
(hyotan) Gourds have as many uses as they do shapes, colors and textures. Bitter Gourd is also known as Bitter melon, Karella, and Balsam Pear. Bitter melons are particularly good stuffed with meat, seafood or beans, as are hairy melons, especially when stuffed with pork and baked. Bottle and Calabash Gourds are excellent in meat soups or stir-fries. young luffas can be prepared just like zucchini. And while used in a variety
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of Chinese dishes, the Winter melon is the key ingredient for the famous winter melon soup, popular at Chinese banquets. The soup is cooked in the melon itself, and chunks of melon flesh are scooped out and served with the soup. Gourds used for eating and cooking should be harvested young, as they tend to grow bitter the longer they are left on the vine. Sow seeds in late spring to early summer.

#318 indiA, HYBrid - (40 to 55 days) The dark green skin

Bitter Melon

of this hybrid’s 6-8” fruits are heavily warted. The spindle-shaped melons taper at both ends, and overall they are narrower than a Chinese bitter melon. Growers prefer this variety for its early maturity and long-lasting, generous yield. Popular in Indian dishes. Often prepared with potatoes and served with yogurt to offset the bitter flavor. recommended as a healthy food by the American diabetic Association.

(niga uri, reishi, ku gua, fu kwa, ampalaya, mara, muop dang, karela) known as Bitter melon, Karella, and Balsam Pear. This small bitter melon is common in Thailand and India. It is an early producer and is notable for its disease resistance. The skin of these uniform 3-4” fruits is dark green and covered with pointy warts. It does best in a warm climate with some humidity. circulation and ease of harvest. use in soup, stir-fries and stuffed. young leaf shoots are also edible. recommended as a healthy food by the American diabetic Association.

#225 AnT, HYBrid - (40 to 45 days) Bitter Gourd is also

#305 indrA, HYBrid - (80 days) This small bitter melon from Thailand is suitable for a wide range of growing conditions. The fruit is medium green, small and spiny, and is best harvested at 3” long and weighing about 3 ounces. Indra develops into a very vigorous, strong branching plant and resistant to common diseases. The yield is high and produces fruit over a long period. These small bitter melons are excellent in soup, steamed and delicious added to a stir-fry. The bitter flavor is an acquired taste – but once acquired it is hard to resist.

Bottle Gourd

(yugao, hyotan, hu gua, opo, upo, buap khaus, bau, lauki)

#063 BiTTer gOUrd lOng - (60 to 70 days) This Japanese variety bitter gourd has green heavily warted skin and best flavor when harvested young at 10-13”. The fruits are crisp and tender. The climbing vine can reach 12’ and has yellow flowers. Bitter gourd prefers a warm climate and some humidity. young fruit is delicious in soups, stuffed and in stirfries especially with pork and black beans. young shoots and leaves are also edible. recommended as a healthy food by the American diabetic Association.
gourd produces a generous crop of large, heavy and uniform fruits with distinctive vertically scored, shiny and warty green skin. Among the most bitter of vegetables, the flesh of the bitter gourd is crunchy and juicy, somewhat like a cucumber in texture. use in soup, stir-fries and stuffed. young leaf shoots are edible. recommended as a healthy food by the American diabetic Association. melon is known for its tolerance to heat. The climbing vine can reach 12’ tall. yellow blossoms yield to spindle-shaped melons with heavily warted dark green skin. Typical melons are 6”-8” long. Considered a delicacy by some, the leafy shoots and leaves are typically prepared by quick-frying. most Asian cuisines stir-fry or steam the young melons or use them to enhance the flavor in soups.

#288 giAnT - (110 days) Throughout Asia, the bottle gourd

celebrated for its utility and ornamental symbolism. This Giant bottle gourd variety is grown for ornamental use, and grows about 2 feet in length. It can be used as a container or for decorative purposes after the fruit has dried and seeds have been removed. The plant requires a long and warm growing season. gourd produces tender and sweet fruit that are approximately 15” in length when ready to harvest. This variety has a cylindrical bottle shape with bright green fruit and smooth skin.

#297 lOng OPO – lOng UPO - (90 days) This bottle

#365 BiTTer MelOn, HYBrid – (56-63 days) This bitter

#289 MiniATUre - (95 days) This miniature bottle shaped fruit grows 1’ in length, and is used as a container or as decoration after fruit has dried and the seeds have been removed. The plant requires a long and warm growing season.

#168 FUTO-SPindle - (70 days) This small Japanese bitter

Calabash Gourd

(kampyo, yugao, hu la gau, poo gua, opo, upo, buap khaus, bau, lauki)

#199 CAlABASH lOng - (100 days) This calabash gourd

#155 green SKin - (70 days) This is an excellent open pollinated Chinese bitter gourd that produces fruit 8-10” long and 3” in diameter. It has green skin with large smooth warts. The leaves and leafy shoots are also edible. Bitter melons are excellent in soups and a tasty addition to stir-fries. Try them stuffed with pork, seafood or cooked with fermented black beans. recommended as a healthy food by the American diabetic Association.

variety produces a long bat-shaped gourd that is most tender when picked 14-24” long. The light green skinned fruits have white flesh and are sweet and entirely edible when harvested at this immature stage. The gourd can be left to fully mature and the skin will harden. The vine is very vigorous and has white flowers. The immature fruit can be steamed and is delicious in stir-fry dishes or meat soups.

#064 CAlABASH rOUnd - (100 days) This round-shaped
gourd has many uses. The immature fruit can be steamed; it must be picked before the skin hardens. mature fruit is used mainly for kampyo by drying the gourd flesh into strips for sushi. Kampyo needs to be soaked, salted, rinsed and boiled to soften it for use.

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Jointed Gourd-Hairy Melon

(heari meron, mao gua, kondoi, fak kio, bi dao)

Winter Melon

(togan, don kwa, kondol, phat, bi be, petha)

#161 MOKWA - (80 days) Jointed gourd is also known as

fuzzy gourd, hairy gourd, mokwa, mao gua and mao qua. The fuzzy hairs covering the green skin of this gourd describes its common name, hairy gourd. It is very popular in southern China. This early variety produces short cylindrical fruits that mature to about 6” long by 3-4” in diameter. They are sweet and mild with succulent flesh. This gourd is has heat and stress tolerant. use hairy melon as a substitute for zucchini. To retain best flavor, do not overcook. Cut into chunks for steaming, stir-frying, soups or braising. Stuff hollowed melons with meat and bake.

#226 BAllOOn, HYBrid - (70 days) A winter melon, this

oblong wax gourd grows to 2-3 pounds, smaller than open pollinated varieties. The white-skinned fruit has a sweet, thick flesh. This variety is known for its excellent setting.

#371 MOKWA lOng – (80 days) mokwa long is a variety

of hairy melon, also known also as jointed or joined gourd, hairy gourd, fuzzy gourd or hairy cucumber. In flavor, this vegetable is similar to courgettes, which is the French name for zucchini. mokwa long fruit is best harvested at 10” to 12”. It is long and bottle shaped. like all hairy melons or jointed gourds, a downy hair covers the skin, which is medium green with white spots. you can remove the hair by peeling or scrubbing, or let it disappear in cooking. like other jointed gourds, mokwa long are best when cut and cooked lightly — steamed or stir-fried — or added to soup.

#320 giAnT WAX gOUrd - (100 days) This easy-to-grow winter melon lives up to its name — the plants produce very large fruit that weigh 30 to 35 pounds. The blocky and round shaped gourds are green with a white waxy coating. This giant wax gourd thrives in well-drained soils and hot temperatures, due in part to its extensive root system. Fruit keeps for many months off the vine, making it a staple in colder months. The skin will form a white waxy layer when ripe. use the white flesh of this giant fruit in a chicken and wax-gourd curry, or get creative and use it as part of the presentation. Serve appetizers of finely chopped stir-fried vegetables, for example, scooped into small hollowed-out bowls made from the melon flesh. #170 OBlOng - (90 days) Grown for its thick, white melon flesh; the wax gourd can reach 20 pounds and 12” length. The light green skin is covered with very fine hair and will form a white powder when ripe. The vine of this cold tolerant variety will spread. The waxy layer that forms over the ripe fruit protects the melon and allows for long storage periods. #089 WinTer MelOn rOUnd - (90 days) Grown for its
thick, white melon flesh. This large melon can reach 20 pounds and 8” in diameter. The skin will form a white powder when ripe. The waxy layer that forms over the ripe fruit protects the melon and allows for long storage periods.

Luffa Angeled & Smooth

(hechima, ito uri, cee gwa, patola, muop khia, ghiya tori, kali tori, nerua)

#177 CHineSe OKrA - (90 days) Angled luffa is also called
Chinese okra or ridged gourd. This excellent open pollinated variety is cultivated for the tenderness and sweet flavor of its fruit. The vigorous plant has a heavy fruit set of ridged, dark green, club-shaped fruits that are about 18” long and 2” in diameter. Prepare luffa as you would zucchini. lightly stir-fry thin slices or add to soup. Steam or deep-fry thick slices. Also delicious stuffed with pork and braised.

JAPANESE MUGWORT
(yomogi, kui hao, ai) This flavorful herb is traditionally prepared in Japan by lightly boiling the leaves and pounding them with sweet mochi rice into dumplings. Cooks in Taiwan stir-fry the leaves or add them to soups. Plants are fairly tall with green leaves that are whitish underneath.

#149 lUFFA, SHOrT - (80 days) This smooth skin sponge gourd has dark green and slightly ribbed fruit. It is grown for food or sponges. The young fruit are cooked or used in salad. The buds, shoots and young leaves are also edible. The immature flesh is especially good stir-fried with chicken, bamboo shoots or cashews. mature fruit is dried for its fiber.

Tinda Gourd
gourd is indigenous to India. The round milky-green fruit weigh 3 to 4 ounces at harvest. Growers like this variety because of the gourd’s tender texture and tasty, nutty flavor. The 4’ long vines flower within 30 to 35 days, and the smooth fruit is ready to pick 2 to 3 weeks later. The stems and leaves are hairy. Tinda is used in India and Pakistan cuisines. Cooked with curry or served with eggplant, peas, potatoes or other vegetables. Also can be pickled, candied and seeds may be roasted.

#321 TindA - (60 days) The unique Tinda squash melon

#233 YOMOgi - (45 days) Also known as Japanese mugwort or kui hao, this flavorful herb has green, fuzzy, finely cut leaves. The hardy plant thrives in most climates and is traditionally used in eastern medicine. Sow seeds in spring/summer. use in stir-fries, soups and dumpling stuffing. Traditionally prepared in Japan by lightly boiling leaves and pounding them in sweet mochi rice.

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JICAMA

(kuzu imo, ti kua, sha ge, singcamas, cu san) Although, it originated in North America, Jicama is probably most popular in China. Crunchy and mild, it is a perfect substitute for water chestnuts or bamboo shoots in salads or stir-fries. A relative of the sweet potato, this tuber is not terribly handsome, but it does make a crisp and delicious low calorie peel-andeat snack. Jicama thrives in hot climates. It needs a long, hot growing season.

#055 KOMATSUnA - (30 to 50 days) This popular traditional Japanese green has tender deep green leaves and has a mild flavor that resembles spinach. A quick growing, upright type, it can be harvested all seasons with succession planting due to heat and cold tolerance. delicious eaten at any stage. Sow seeds in late spring/early summer. use in soup, salad, pickling, stir-fry, ohitashi, sukiyaki, yosenabe. rich in calcium. #129 nATSU rAKUTen-SUMMer FeST, HYBrid (25 days) This popular traditional Japanese komatsuna hybrid has glossy, thick dark green leaves and an upright growing habit. It is fast growing and can be sown spring to fall. used in stir-fry or steamed. young leaves of this mild, tender green are delicious in salads and in Japanese dishes. #317 red KOMATSUnA, HYBrid - (20 to 38 days) This
spinach mustard hybrid is an excellent choice for baby leaf greens. It can also be used for micro-greens. The leaf coloring is distinct—purplish-red on the top and green with red veins underneath. The tender leaves are round and relatively flat, growing uniformly from bright green upright stems. This variety tolerates heat and will retain its lovely deep color. Sow seeds in spring to fall. use for yosenabe, sukiyaki, ohitashi, pickling and salad. Enjoy these tasty leaves in a salad mix with other greens, in a sandwich or very lightly sautéed. They will lose their purplish-red color if overcooked.

#222 TrUe JiCAMA - (150 days) Also known as yam bean,
this crunchy white fleshed tuber is a popular substitute for water chestnuts or bamboo shoots in any dish that calls for a mild flavor and crisp texture. The heart-shaped tuber grows to about 6”x6” and has light brown skin. Jicama needs a lot of heat and a long growing season. Tubers develop after flowering. ripe pods and leaves are poisonous. Sow seeds in late spring to early summer. The plant is a climbing annual vine and needs ample room to spread. Jicama, which stores very well, is delicious in a marinated salad or stir-fry.

KOMATSUNA

(komatsuna, bor tsai) An unlikely relative of the turnip family, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. Also called spinach mustard, Komatsuna has dark green leaves that are rich in calcium and often quite glossy. They can be harvested at any stage and prepared like spinach in the early stages; they are more like cabbage as they mature. The flavor grows stronger and hotter as the leaves mature. This versatile green can be stir-fried, pickled, boiled and added to soups or used fresh in salads. most Komatsuna can be grown spring to fall.

LETTUCE

(stemuretasu, woo chu, woo sun, chisa, retasu) The following varieties of lettuce range from the heading types popular in Japan to stem lettuce and “A Choy”, which originated in China. The head lettuces are delightful in salads – crisp with delicate flavors that need very little dressing. Stem lettuce looks something like a combination between celery and lettuce. The stems are cut into small “matchstick” pieces for salads or into larger pieces for stir-fries and soups. The younger leaves are good in salads, as well. more mature leaves tend to become bitter. Taiwan lettuce is referred to as “A Choy” and is a very popular green in Taiwan. leaves are harvested at an early stage when tender and crispy.

#372 green BOY, HYBrid – (35 days; 60 days in colder months) This nutritious spinach/mustard hybrid produces beautiful dark green elongated leaves atop very sturdy petioles. Green Boy is very similar to our Summer Fest hybrid komatsuna, although Japanese growers typically prefer Green Boy due to its greater tolerance for cold temperatures (it can be grown year round in milder climates, while Summer Fest is best sown between march to October). Greenhouse cultivation is recommended during winter season. Green Boy also matures later during winter and matures quickly during warm temperatures. Apply fertilizer in the early stage for vigorous growth. Green Boy has excellent flavor and is perfect for boiling and pickling.

#068 CelTUCe - (90 days) Stem lettuce is grown for its thick
and tender stalk with a celery-like flavor. Sow seeds in early spring or late summer. use the young leaves in salad or cook lightly. Stalks can be eaten fresh or cooked. usually celtuce is stir-fried with meat, poultry or fish. In China, where it originated, it is used in soups or is pickled.

#208 MAnOA - (55 to 60 days) This extra early mini lettuce is a semi-heading variety. It has a nice, uniform, compact upright shape. It is heat tolerant and very popular in hawaii. Sow seeds in spring/early summer. used fresh in salads.

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#342 neW red Fire - (50 to 55 days) This is a prizehead

leaf lettuce type which is a non-heading type with exceptional large leaves. Commercial growers like it for its uniformity, color and excellent resistance to bolting and disease. The marketquality, large, loose heads are green at the base and dark red at the ruffled leaf edges. This variety has strong heat and moderate cold tolerance. It is suitable both for cool and warm conditions and retains its crisp fresh flavor through the growing season. use fresh in salads.

will produce a good harvest as an annual. malabar spinach has a mucilaginous texture and is mostly used to thicken soups/ stews. use in any recipe that calls for spinach, with noodles and in stir-fries. In Japan, it is cooked in tempura or braised and topped with a sesame seed dressing.

#406 neW YU MAi - (50 to 60 days) This special Taiwan lettuce variety has long, bright green sword-shaped leaves that have a delicious, mildly bitter flavor. Both commercial growers and home gardeners will find this an easy to grow, disease resistant and productive plant. In cool areas sow seeds in spring/early summer after last frost in a sunny location. In temperate areas, sow in spring and fall. In tropical areas, sow all year round. use in salad, soup and stir-fries. #157 OKAYAMA SAlAd - (55 days) This early maturing butterhead lettuce is a Japanese variety known for its delicate flavor and resistance to heat. deep green leaves form small heads. It has moderate cold tolerance and moderate resistance to bolting. It can be grown all year round in the tropics. A light dressing is all the seasoning this variety needs. #256 TAiWAn SWOrd leAF - (85 days) This variety is
from Taiwan and is also known as Pointed leaf lettuce. As its name suggests, this Asian lettuce has long pointed bright green leaves. Taiwan lettuce is referred to as “a choy” and is a very popular vegetable green in Taiwan. harvest at an early stage when leaves and stems are young and crispy. Sow seeds in late spring to early summer or late summer. An excellent choice for home gardeners. This variety is used in Cantonese cuisine. Try the leafy green in salad or stir-fry.

#223 MAlABAr SPinACH red STeM - (60 days) With its red stems and glossy, dark green leaves, this vigorous grower is pretty enough to use as an ornamental plant. harvest leaves as needed. use as you would spinach, in a fresh green salad, or lightly steamed. The stems and leaves make an attractive addition to a stir-fry, but be careful not to overcook them.

MELON

(makuwauri, meron) There is more to the melon family than cantaloupe, honeydew and watermelon! Sweet-tasting and fragrant, Asian melons are treats for the taste buds, the nose and the eyes. The colors of the juicy flesh range from a salmon-orange to a pale yellow or white. Sweet, but not too sweet, the melon is a refreshing accompaniment to chicken or fish; it is lovely cut up or balled into a fresh fruit salad. The “ice-box-sized” watermelon has always been Japan’s specialty. Try hime Kansen variety, we searched long and hard to get it. Sow seeds late spring to early summer.

MALABAR SPINACH

(tsuru murasaki, luo kui, zu luo kui, alugbati, paag prung, mong toi) A tropical plant, malabar Spinach thrives in the heat. Also called Basella, this vine grows up to 14’ tall, so you’ll want to train it to a stake or trellis. Ideal for soups, salads and stir-fries alike, malabar Spinach can be prepared as spinach is cooked. do be careful not to overcook it, as it becomes slimy. Exceptionally nutritious, these varieties are also quite striking additions to the garden. In China the leaves and roots are sometimes used medicinally for digestive problems. So seeds in late spring to early summer.

#377 ginKAKU, HYBrid – (40 days after fruit setting) This Korean melon is oval shaped and matures to a deep golden color with white stripes. Inside, the white flesh is quite thick, crisp, smooth and remarkably sweet with a 15-16 brix degree in sugar content. They weigh about 1 1/2 lbs. An F1 Ginsen type cross, this hybrid is vigorous and highly productive with a strong resistance to disease. Eat fresh or in fruit salad. #217 HAKUCHO, HYBrid - (65 days after flowering)
The flesh of this French Charantais melon from Japan is a beautiful salmon-orange color. Aromatic, sweet and just over 1 pound, hakucho is a superior melon. The lovely round fruit has yellowish gray skin with no netting. Sugar content is 16% — sweet but not cloying. This delectable melon is a real treat alongside toast for breakfast or in a fresh fruit salad.

#142 MAlABAr SPinACH green STeM - (60 days)

This vine vegetable can reach up to 14’ tall. It thrives in warm weather and is tolerant of heat and humidity. It is a perennial tropical plant.This variety has a green stem and dark green thick fleshy leaves. In cooler areas, it will not over-winter but

setting) The “icebox-sized” watermelon has always been Japan’s specialty. Japan consumers prefer the small size melon because it is easier to handle and it fits in their small refrigerators. The melon is slightly oblong shaped and is green in color with deep black stripes. Its rind is very thin, about 3/16”, but it retains excellent shipping ability. The deep red flesh of this 5-pound melon is more firm and crisp than other icebox types, and it has a sugar content of over 13%. Enjoy this sweet specialty sized watermelon growing in your own garden.

#250 HiMe KAnSen, HYBrid - (30 days after fruit

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#252 iCHiBA KOUJi, HYBrid - (55 days after fruit setting) This variety is a market leading Japanese netted melon. It is round in shape and weighs over 3-pounds. The outer skin is green color with a fine net. The thick and juicy green flesh has a brix sweetness of over 16%. Its sugar content will continue to rise regardless of the weather. The Ichiba Kouji is easy-to-grow, widely adaptable and resistant to mildews and vine split. Enjoy this specialty melon’s delightful flavor. #216 KinCHO, HYBrid - (60 days after flowering) This
Japanese specialty melon is cultivated for its highly fragrant and sweet tasting crisp white flesh. The large oval fruits have a deep golden skin and weigh about 1 pound. Sugar content is 13%. Plants are robust producers and tolerant to mildews. Enjoy the luxury of this delicious melon growing in your own garden.

MISOME

(komatsuna, tatsoi, tasai) This is a new type of Japanese allseason green resulting from a cross between Komatsuna and Tatsoi. Both varieties below have been cultivated to tolerate high temperatures. The dark glossy leaves are as nutritious as they look, and they are ideal for pickling, which is how they are typically prepared in China. Throughout Japan and China, the greens are also used in stirfries and other dishes. leaves intensify in flavor as they mature.

#211 neW MelOn - (120 days) This lovely round melon

is a Japanese specialty developed in the 1950s for its fragrance and sweet tasting fruit. The melons have smooth green skin and white to pale yellow flesh. Each plant produces roughly 6-8 melons. Enjoy this refreshing Japanese melon as a snack or along with any meal.

#128 CHOHO, HYBrid - (25 days) This Japanese hybrid has dark green semi-wrinkled leaves with an upright growth habit. Sow this all-season crop in spring to early fall. use in salad, stir-fries or pickled. Perfect for many types of Japanese and Chinese cuisine. #114 MiSOMe, HYBrid - (30 days) misome has crinkly,
dark glossy green leaves and an upright growth habit. Sow seeds in spring to early summer. used for pickling, stir-fry and salad. This fast grower makes wonderful Japanese tsukemono pickles and can be used in a variety of Japanese and Chinese cooking styles.

MIBUNA

(mibuna, ren sheng cai) This unusual Japanese green requires very little preparation. Plants grow to about one foot tall and produce tight clusters of long, narrow, rounded dark green leaves. Enjoy its light mustard flavor in a salad or as a side dish green, lightly cooked and seasoned. The leaves are also excellent for pickling.

MIZUNA

(mizuna, kyona, shui cai) A distant relative of the turnip, this easy-to-grow green is thought to have originated in China, although it is considered primarily a Japanese vegetable. In Asia, cooks use mizuna mainly as a pickling vegetable. In the West, it is prized as a salad ingredient for its mild, tangy taste. It is increasingly becoming popular as an ingredient used to stuff poultry and ravioli pasta. Sow seeds in late spring and fall.

#113 green SPrAY, HYBrid - (30 days) This Japanese

hybrid mibuna variety produces a cluster of long, narrow, rounded dark green leaves. It will tolerate cool temperatures. used for pickling, salad and steaming, this crisp Japanese green has a mild mustard flavor. delicious lightly cooked and seasoned with soy sauce, sesame oil and a little vinegar.

#054 MiZUnA eArlY - (40 to 50 days) This early maturing

(heirloom) Japanese green vegetable, dento yasai, is cultivated in mibu, Kyoto prefecture. An early open pollinated variety, this vigorous grower produces a dense cluster of long, narrow, rounded, dark green leaves. The delicious leaves have a mild mustard flavor. Cut for baby leaves as early as 21 days. This variety is cold tolerant. It is very similar to mizuna green. young leaves are tender and used fresh for salads. more mature leaves are used for yosenabe, sukiyaki, ohitashi and pickling.

#235 MiBUnA eArlY - (21 to 40 days) This traditional

Japanese mustard, also known as kyona, has long slender stems and dark green, serrated leaves. Both cold and heat tolerant and slow to bolt, it is a vigorous green that branches prolifically. Suitable for harvesting at any stage, micro-green to mature plants. Cut-and-grow-again methods apply to this

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vegetable. mizuna has become very popular as a salad green and is also delicious cooked. Excellent for sukiyaki, shabu shabu, yosenabe, ohitashi, hariharinabe, pickling and salads.

seed and make your own mustard in the blender using the seeds, some vinegar, spices and water. Sow seeds in spring and fall.

#386 MiZUnA PUrPle – (21-40 days) This variety is a

purple stem mizuna with serrated leaves. leaves are mostly green with a purple-tinged that becomes more apparent as the plant matures. This pot herb mustard is the best variety we offer for baby leaf mizuna mustard. mizuna Purple matures for baby-leaf use in about one month. The delicate leaves add crisp, fresh beauty to a salad of other micro greens or mixed with white daikon. milder than arugula, the peppery mustard flavor is an excellent addition to soups and stir-fries, as well. The Japanese enjoy the spicy leaves pickled.

Baby Leaf Salad Mustard
(salada takana)

MOLOKHIA
(yasai) This “food of kings” dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness. Today, it is the most widely eaten vegetable in Egypt, where it is often cooked with rabbit broth, garlic and coriander and served with baked rabbits and rice. modern Egyptians also use molokhia to make a soup prepared since ancient times with the same spices but with lamb, beef or duck. molokhia is considered to be extremely nutritious. Sow seeds in late spring to early summer.

#407 CriMSOn red - (20 days baby leaf - 45 days mature) This new red mustard green from Japan is harvested young for salad, braising mixes and for a gourmet garnish. The very dark red color, attractive leaf shape and mildly spicy flavor add depth to these mixes. It retains intense leaf color even in the summer months. harvest at any stage depending on culinary use from micro-size to full maturity. Suitable for salads, soups, stir-fries and as a garnish. rich source of vitamins A, B6, C, riboflavin and iron. #338 gArneT giAnT - (20 days baby leaf - 45 days mature)
The solid, rounded leaves of this baby leaf are deep purplish red color. leaves produce their color early in the growing season and retain it through summer. With its mild but distinct flavor, Garnet Giant complements any collection of greens.

#337 gOlden Frill - (20 days baby leaf - 45 days mature)

Fuller than the airy Golden Streak, this baby mustard green has a slightly more substantial leaf while retaining a frilly, delicate appearance. Its spicy flavor is delicious and mild enough to be eaten raw in a salad. The leaves and stems are a uniform light green color. harvest baby leaves throughout the growing season for beautiful and tasty salads, or save them to garnish other gourmet dishes.

#077 MOlOKHiA - (60 days) This middle Eastern supergreen, known as Jew’s mallow or Egyptian spinach, has a high vitamin and mineral content. This “food of kings” dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness. Today, it’s one of the most widely eaten vegetables in Egypt. When cooked, molokhia has a mucilaginous texture like okra. use sautéed and as a green in soups. leaves are dried for tea.

#336 gOlden STreAK - (20 days baby leaf - 45 days mature) This fast-growing baby green mustard has a bright spring-green color and a delicate, lacey habit that contrasts strikingly with dark green or red salad greens. Its mild spicy taste adds interest, as well. use the Golden Streak to perk up a salad or sandwich or as a perfect little side garnish. #351 MiZUnA green STreAK - (20 days baby leaf - 45 days mature) Similar to the Golden Streak, mizuna Green Streak has a delicate and lacey green leaf. This baby-leaf mustard grows quickly and adds an appealing texture and a refreshing spicy flavor to a mixture of salad greens. #363 MiZUnA red STreAK – (20 days for baby leaf - 45
days mature) This pot-herb mustard strongly resembles ruby Streak. Its ornately fringed purple and green leaves deliver a peppery flavor that is milder than arugula and packed with nutrients. The thin green stalks are tasty, as well, making mizuna red Streak a perfect baby leaf salad green. mature leaves complement stir-fries and soups. Suitable for growing throughout growing season.

MUSTARD

(takana, gai cai, mustasa, phakkat khieo, cai xanh, rai) For a vegetable that is rarely called for in Western recipes, Asian mustards are diverse, prolific and interesting. In the Far East, the most common use for mustards is pickling. They are also common in soups and stir-fries in both China and Japan, as well as salads, for the milder varieties. Some varieties are leafy like kale or spinach, while others form a head, more like a cabbage. Colors range from reddish to purple to the more common green. you can harvest and use the entire plant for pickling or cooking, or let it go to

#335 rUBY STreAK - (20 days baby leaf - 45 days mature) Arguably the most attractive of all baby leaf mustards, this variety adds delicate spice and colorful elegance to a salad plate. The stems are green with fine lacy thread-shaped leaves that can range in color from green to maroon. harvest at any
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stage from micro-size to full maturity. Full grown leaves are still tender enough for salads and are great in stir-fry.

#051 red giAnT - (45 days) This deep purplish, large,

#408 SCArleT Frill, HYBrid - (20 days baby leaf

- 45 days mature)This specialty purple mustard green from Japan is harvested young for salad mixes or as a garnish in gourmet cuisines. The intense scarlet-colored lacey leaves are deeply cut and have a mildly spicy flavor. harvest at any stage depending on culinary use from micro-size to full maturity. Suitable for salads and garnishes. rich source of vitamins A, B6, C, riboflavin and iron.

broad-leafed mustard has a mustard-like pungency. use in soup, salad, stir-fry or pickled. harvest the leaves when young for salads or layer into sandwiches instead of using prepared mustard. The leaves can be cut from the plant, which will rapidly grow new ones. make your own prepared mustard by letting the plant go to seed. When the pods turn yellow, harvest and place the seeds in a blender with vinegar, spices and water.

#214 YAnAgAWA TAKAnA - (40 days) This broad-leafed
mustard has large aromatic bright green leaves and medium ribbed stems. The leaves have a mildly pungent flavor. The versatile leaves can be pickled or used in soups or stir-fries, yet they’re mild enough for a fresh salad. All parts of the plant are used, from the roots and shoots to the stems and leaves. (ha karashina, gai choi)

#409 SPiCY green, HYBrid - (20 days baby leaf - 45

days mature) This tasty mustard green is one of the many popular salad greens from Japan. The wasabi-like flavored leaves are harvested young for salad mixes or as a garnish in gourmet cuisines. The frilly leaves are mildly spicy making it a good complement to many salad dressings. harvest at any stage depending on culinary use. Suitable for salads and garnishes.

Chinese Mustard
#049 gAi-CHOi - (57 days) This popular, tasty mustard green is easy and quick to grow. Shiny green broad leaves have light green leaf stalks. A vigorous growing, semi-heading plant that is one of the main types of Chinese mustard grown. Pungency increases with maturity. Suitable for salads, soups, stir-fries or pickles. rich source of vitamins A, B6, C, riboflavin and iron. #399 SMAll gAi CHOi - (35 to 45 days) This is a very
vigorous and productive heirloom Chinese mustard green that is a non-heading type. The medium green leaves are tender and has good flavor. The plant is tolerant of heat and may bolt in spring and cold weather. Suitable for salads, soups, stir-fries or pickles. rich source of vitamins A, B6, C, riboflavin and iron.

When picked young, this light green serrated leaf mustard brings a delicious, spicy, wasabi-like flavor to a salad mix of baby leaf greens. The large, tender mature leaves are ruffled with curly edges and are best cooked. Very cold tolerant. use mature leaves for tsukemono, ohitashi, stir-frying and pickling. use baby leaves for salad and fresh eating.

#354 WASABinA - (20 days baby leaf - 45 days mature)

Broad Leaved Mustard
(aka & ao takana)

#179 CHiriMen HAKArASHi - (55 days) This is a popular

and particularly tasty Japanese winter curled leaf mustard. The round stalk of this variety erupts into curly, crispy green leaves that are serrated on the edges. The leaves grow spicier and hotter as the plant matures. This mildly piquant variety is great for salt-pickling, or use it to spice up a soup, salad or stir-fry.

Green In the Snow Mustard
(setsu ri kon, hsueh li hung)

#251 HATAKenA - (35 days) A popular Japan mustard leaf
that is bright green in color. Its leaves are hairy with slender stems or petioles. mustard pungency increases as plant size increases. harvest at your desired flavor. The mild pungent leaves can be used in soup, salad or stir-fry and commonly pickled in Asia. As with other mustard greens, hatakena is a wonderful source of vitamins, fiber, calcium, iron, and other minerals.

#050 SeriFOn - (40 days) This winter-hardy mustard has green leaves with jagged margins and a slightly pungent flavor. The spicy flavor increases with age. used in stir-fries, salt pickling or salad. This mainland China native is popular preserved in salt and fried with pork.

Head Type/Wrapped Heart Mustard
(kekkyu takana, bao xin da jie cai)

#052 MiiKe giAnT - (40 days) This broad-leafed mustard

has large aromatic light green leaves with red veins. The mildly pungent leaves can be used in soup, salad, stir-fry or pickled. All parts of the plant are used - roots, shoots, stems and leaves.

#153 KeKKYU TAKAnA - (55 days) The wide, hairless leaves of this wrapped heart Chinese mustard curl inward to form a small head, which is prized for pickling. The mild mustard pungency of the tender leaves increases with maturity, making them an ideal addition to a stir-fry, soup or salad.

Seaweed Mustard
(oka hijiki)

mustard has lovely, round, crinkled leaves that are reddish to dark purple in color. It will tolerate cold weather. Grows fast in warm weather. Both leaves and stems can be pickled, stir-fry, steamed or added to salad. The younger the leaves are picked, the milder their flavor will be. Individual leaves or the whole plant may be harvested.

#134 OSAKA PUrPle - (45 days) This broad-leafed

#191 OKA HiJiKi - (30 days) Also known as “seaweed on land,” this variety is considered to be one of the healthiest greens eaten in Japan. loaded with vitamins, it is usually sold in Japanese markets in very small packets. The green stick leaves are 2” long. Oka hijiki is used in many Japanese dishes

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and is excellent simply steamed for a few minutes and eaten with mustard or vinegar.

ONION-BULB
(tamanegi) One of the oldest cultivated vegetables, the onion comes in an amazing array of shapes, colors and degrees of “hotness.” The following primarily Japanese varieties have flavors mild and sweet enough to feature in a salad or add raw to a sandwich. In Asia, onions are a popular addition to soups, as they are in the West, and they also are often pickled. Sow seeds in late summer to early fall for seedling transplant.

Stem Mustard

(kobu takana, jing yong jie cai)

#053 HOrned MUSTArd - (45 days) This Chinese stem
mustard is a vigorous grower with bright green, frilled leaves and mustard pungency. The rare plant species forms a distinct “horn” in the center of its stem. Sow seeds in late summer to early fall. used for pickling or stir-frying, this native of Southern China also has delicious bud shoots.

#284 TSA TSAi rOUnd (120 days) Tsa Tsai is a popular and unique mustard variety from Southwest China and called Szechuan or Sichuan vegetable. It is also known as swollen stem mustard or pressed stem mustard because the stem enlarges into thick tuber-like bumps just below the petioles. Its stem will grow 4”-6” in diameter and weigh up to 1/2 pound. Chinese swollen stem mustard is a cool season crop. The ideal temperature to promote stem swelling is 46°F-56°F. It usually takes 3-4 weeks for 5-6 leaves to grow and stems are harvested in 120 days. young leaves may be harvested and used like any mustard green, in soups, stir-fries and pickled. The swollen stem base can be peeled and cooked but is most known as Zhacia or Cha Tsai (pickled with salt and chili). It is added to fried rice, soups and tofu dishes for flavor. Sow seeds in early fall.

#135 iMAi eArlY YellOW - (150 days) This mediumday yellow bulb onion is productive and easy to grow. It is an early “Senshyu” type onion. These hardy, early-maturing onions are perfect for temperate northern climates. The crisp and mild flavored bulbs are cooked or added to salad. #136 SHOnAn red - (160+ days) This red bulb onion
is medium day length and was developed by the Tokyo Agricultural Experiment Station. It has excellent flavor with a crisp, sweet, mild pungency that makes it excellent for salads. make a delicious sweet and sour cucumber salad with thinly sliced cucumber and red onion marinated in vinegar, sugar, salt and dried chili flakes. short-day (10-12 hours of light per day) hybrid is a flattened globe with sweet and mild flavor. Also grown as “maui Onion.” use fresh or cooked. This onion stores well and is tolerant to downy mildew.

OKRA

(okura, yong kok dau, krachiap man, dau bap, bhindi) Grown throughout India, West Africa, Ethiopia and Sudan, okra thrives in the heat. From the same family as the hollyhock, it produces hibiscus-like flowers and grows 3’ to 6’ tall. In the united States, okra is best known for its starring role in the gumbo of the deep South or as a fried vegetable. In Asia, okra is often pickled or used in stir-fries. Sow seeds in late spring to early summer.

#076 SUPereX, HYBrid - (160 days) This Japanese

ONION-BUNCHING

(negi, nebuka, da cong, xiao cong, sibuyas, hark korm, hanh ta) It’s not easy to find in the West the variety of bunching onions called for in much of Chinese, Japanese and Korean cuisine. This hardy year-round vegetable is a perfect complement to Asian soups, stir-fries and salads. In Japan, the onion is often pickled. In China, you’ll find them in rice and noodle dishes, or soups and stir-fries. Single-stemmed onions are planted as annuals and can grow thick and straight similar to a leek. multistemmed bunching onions are more like the scallion, albeit with a stronger flavor. Bunching onions can be harvested at a number of stages, depending on whether you’re after the tender, early green shoots, or the mature, white flesh of the lower stem.

#150 CAJUn deligHT, HYBrid - (55 days) Cajun

delight is an early variety with uniform, dark green tender pods that are slow to build up fiber. The plants are of medium height with an open canopy and very high yield potential. An All American Selection award winner. used in salad, stir-fries, gumbo, or pickled.

#370 TOKYO gOKKAKU – (60 days) This extra early Japanese okra produces 3” long, dark green pentagonal pods. The tender, high quality fruit is short and round and has excellent flavor. Vigorous compact plants have small to medium-sized leaves. used in curries, stir-fries and tempura.

#132 red BeArd - (40 to 50 days) This popular splitting type specialty bunching onion is easy to grow and an excellent choice for fresh market growers and
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Red Bunching Onion

home gardeners. It has a red stalk, a mild flavor and tender leaves. At maturity, plants can reach 27” tall with the red stalk about 12” long. Sow seeds in late summer to early fall. use in sukiyaki, stir-fry, salad, soup and as a garnish. Can be boiled and added to miso dressing.

Single Stalk Type

#323 HeSHiKO - (60 to 80 days) This Japanese bunching

or traditional vegetables in the Kyoto region and has been a part of that cuisine since the Edo period of the early 1800s. The tender leaf tapers to a height of 24”, modulating in color from white to light green then dark green. It is has a nice mild flavor. Sow seeds in spring after danger of all frost or fall. use fresh in salads or as a garnish in soup. Also for stir-fries or other cooked dishes.

onion or scallion, produce tender leaves with white 12-14” stalks. The onion has delicious white pungent flesh. This variety will over-winter. Sow seeds in late spring after danger of all frost or fall. use in Japanese soups, salads and stir-fries.

#326 Menegi - (25 days) This delicate, white green onion

#071 iSHiKUrA iMPrOVed - (40 to 50 days) This is a

traditional Japanese type bunching onion. At maturity, the single stalk has white stems up to 20” long with 6” green leaves. The stems can grow to 1” in diameter. Be sure to eat the thinnings, as they are mild and delicious fresh. Sow seeds in late spring to fall. recommended for summer to fall sowing on the uS East Coast and winter sowing in the Sunbelt. Especially popular in Japan for sukiyaki, soup and salads. Can be boiled and add miso dressing.

is a young shoot of the wakegi scallion. Specially cultivated to produce young shoots that are used as a sashimi and sushi garnish, menegi are harvested very soon after planting when the scallion has grown to a height of only 3”-4”. Because they are harvested when they are young and thin, menegi need heavy planting. Sow seeds year-round in mild climates. menegi onions look very much like chives and can be interchanged in recipes. Their most popular and typical use is as a garnish.

PAK CHOI

(shakushina, chingensai, tatsoi, tasai, bai cai, wu ta cai, pechay, phakkaat farang, cai thuong hai) This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties. The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green. One variety produces a rosette of dark green leaves close to the ground. There are specialty pak chois that have frilly leaves to light yellow-green color. The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled. Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. drying enables this highly perishable vegetable to be stored for winter months. Asian cooks use the entire plant at many stages of development. Sow seeds in spring to fall when temperatures are above 50°F.

#312 SHiMOniTA negi - (spring to spring) King of the

Negi, this single stalk Japanese bunching onion is worth the wait in seed-to-harvest time. It doesn’t get better than this for flavor, which only gets sweeter with cooking! The short and fat white root makes the Simonita Negi look more like a leek than a scallion. The chunky shape means this variety does not need deep soil mulching and a lot of extra work around harvest time. From the sowing to harvest (typically in december), this is a one-year crop. Sow seeds in spring or in fall. The Shimonita Negi is popular throughout Japan, but particularly so in its place of origin, Shimonita Town, famous for its produce. Tourists are advised not to miss a particular Shimonita rest stop where the onions are sold during their season. bunching-type onion with 12” white stalks and green leaves. Sow seeds in spring to summer. use fresh or cooked, especially in soups, fried dishes, and omelets or in Chinese onion pancakes.

#072 TOKYO lOng WHiTe - (65 days) This is a Japanese

Splitting-Cluster Type

a splitting type onion with long, slender white stalks in tight clusters. Sow seeds in spring or fall. hardy and cold resistant. use fresh or cooked. Essential to Japanese and Chinese cooking, green onions are used as a garnish for baked fish, in soups, noodle dishes, or in stir-fries.

#078 eVergreen WHiTe neBUKA - (60 days) This is

Green Stem Type

(chingensai, shanghai pak tsoi, cai ngot trang nho)

#346 KYOTO KUJO negi - (80 days) This splitting stalk type, non-bulbing Japanese green onion is one of the kyo yasai,

#379 HAnAKAn, HYBrid – (45 days) This compact Japanese Pak Choi hybrid is best known for its good uniformity and early maturity. It has very short green petioles that are thick and sturdy, supporting the dark green oblong leaf. The hanakan variety may be sown year-round in warmer regions. It tolerates heat very well, continuing its vigorous growth, but cannot take the colder temperatures and may bolt early in early spring when the weather is cold. hanakan is grown to be used for Baby Shanghai Pak Choy (Shanghai miao). like other varieties of Pak Choi (Bok Choy or Pak Choy) hanakan is perfect for stir-fries, curries and soups.

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#121 Mei Qing CHOi, HYBrid - (40 to 50 days) This is

the first hybrid green stem dwarf Shanghai pak choi developed with heat/cold tolerance and bolt resistance. It has a uniform, erect, compact, tight vase-shape growing habit and weighs about 1/4 lb each. The petioles are tasty, crisp and tender. It is a good choice for home and field growing. With a wide growing adaptability, it is suitable for spring and fall sowings, and in cool regions summer sowing is also possible. use in stir-fries, sauté, or braise. green pak choi or Shanghai pak choi hybrid has thick dark green leaves and light green petioles that are shaped like an hourglass. It is early maturing with uniform plant growth and excellent tolerance to heat. It adapts well to most areas provided temperatures stay in the 50-80°F range. A tender, easy to grow variety with excellent flavor and texture.

vigorous and has bright green leaves and white petioles. At maturity, the plant is about 18” tall yet can be harvested when plants are still young and small. recommended for areas where bolting is a problem when growing pak choi. A very adaptable variety that tolerates a wide range of temperatures. Can be steamed, stir-fried, and braised. use in soups, for ohitashi and pickles.

#299 SAn FAn, HYBrid - (35 to 40 days) This popular

#059 SHAngHAi, PAK CHOi green - (40 days) This is a famous Asian green with dark green leaves and light green leaf stalks. To avoid bolting, plant later in cool areas. This variety is known for its heat-tolerance. Stir-fry or add to soup. The thick stalk of this variety is tender and extremely tasty.

#298 MediUM PAK CHOi - (45 days) Chinese pak choi or “bok choy” varieties are available in all different sizes. This variety is best as a medium-size pak choi and is harvested at about 6” tall. A perfect size with equal amounts of tender glossy dark green leaves and crispy white stock. It can also be harvested at a very young stage to large size. like most pak chois, this variety grows best in mild climate yet it can tolerate heat and cold. It can be grown year-round in sub-tropical areas. This variety grows nicely provided night time temperatures are above 50°F. Pak choi is a versatile vegetable adding texture and mild flavor to stir-fry dishes, salads, and soups. #183 TAiSAi - (50 days) The attractive leaves of this pak choi have a distinctive soup-spoon shape. The 18” white stalks and glossy green leaves are taller and less compact than Chinese pak choi types, and the flavor is more concentrated. This variety has excellent tolerance to both heat and cold. rich in vitamins, Taisai is quite popular in both Japanese and Chinese cuisine. #062 TATSOi - (45 days) This pak choi forms a flat rosette close to the ground with tender dark green, spoon-shaped leaves and short light green stalks. This very vigorous grower is cold tolerant and has a delicious, mild and mustard flavor. In warm weather, the plant is erect while in cold weather, the plant forms flat rosettes. Tatsoi is popular as a salad green. Plants can be harvested at any stage. The nutritious leaves are high in vitamins. use in salad, soup and stir-fry. #350 TATSOi SAVOY - (20 days baby leaf - 45 days mature) Tatsoi Savoy appears more like a spinach than a pak choi. The heavily savoyed leaves are dark green, and they grow atop thick bunches of pale green petioles. At maturity, the plant reaches nearly a foot in height. As with the Tatsoi, individual leaves also can be picked continuously for several weeks. Tolerant of heat and cold, this pak choi, which is upright in the summer, grows in a rosette shape close to the ground in colder weather. #328 TOY CHOY, HYBrid - (30 days) This miniature pak
choi has the same graceful white petioles and dark green leaves as other varieties, but it grows to only 5” tall. It’s an ideal addition to a home garden and is well suited for summer months, although it can be grown year-round in sub-tropical areas. The Toy Choy is early and is ready to harvest 30 to 35 days after sowing. Pak choi grows best in mild climates, yet it can tolerate some heat and cold. Bring out the best of this tender baby pak choi, or bok choy as it’s called in the West, by stir-frying it with ginger until stalks are tender but still crisp and leaves are just beginning to wilt.

White Stem Type
(shakushina)

#056 CHineSe PAK CHOi - (40 to 50 days) This widely

grown Asian green, also called bok choy, has smooth green leaves and thick white leaf stalks. It is one of the most popular Asian vegetables and a main ingredient in chow mein and stirfries. Can be steamed, stir-fried, and braised. used in soups, for ohitashi and pickles.

#273 dWArF PAK CHOi - (40 days) This is ‘Baby Bok Choy’, the famous Asian green. It is often referred to as a nai pe tsai type or dwarf type with white spoon-shaped petioles and dark green glossy leaves. This variety grows best in mild climates and can tolerate heat. It can be grown year-round in sub-tropical areas. use stir-fried, sautéed, braised or add to soup. #400 dWArF PAK CHOi 4”, HYBrid - (40 days) This hybrid baby bok choi is often referred to as a nai pe tsai type or dwarf type with thick white spoon-shaped petioles and wrinkled dark green glossy leaves. This beautiful uniform presentation is matched by its delicious, crisp flavor. It is heat tolerant and has better bolt resistance than many open pollinated varieties. Bred for high productivity and heavy yields. use whole, steam or stir-fry. Boil, braise or add to soup. #274 eXTrA dWArF PAK CHOi - (30 days) This specialty pak choi variety is smaller than baby pak choi. It is similar to our Chinese Pak Choi and dwarf Pak Choi varieties although smaller and more compact. This fast growing variety has curled, glossy, dark green leaves with short, thick white petioles. Can be grown year-round in sub-tropical areas. use whole steamed, in stir-fries, boil, braise or add to soup. #122 JOi CHOi, HYBrid - (40 to 50 days) Growers love this hybrid pak choi for its uniformity. It is large, fast growing,
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#265 FUn Jen, HYBrid - (35 days) This is a very popular frilly leaf pak choi or “Bok Choy” in Taiwan. The plant is semispreading and weighs about 1/2 pound at maturity. The leaves are green, frilly and wrinkled with smooth white petioles. Can be grown year-round in sub-tropical areas. The leaves are very tender and crisp and can be prepared in stir-fry or added to soup.
of this pak choi lives up to its name! The leaves are bright yellowish-green that adds color contrast to fresh and cooked dishes. The leaf texture is much softer than other pak choi (bok choy) types but the flavor is similar to pak choi types. Plants have a uniform fan-pattern shape and growth. This variety is heat tolerant and can be grown year-round in sub-tropical to tropical areas. Not recommended for low temperature regions. harvest in 25 days or when plant reaches desired maturity. This is a mild-tasting green and adds a delicate flavor to salads, stir-fries and rich stocks. Excellent choice for growing in home gardens and for commercial production.

Specialty Pak Choi

seeds in spring and fall.

Chinese Parsley

(korianda, koendoro, yuen sai, phak chee, ngo, dhania)

#254 gOlden YellOW, HYBrid - (25 days) The color

#356 leiSUre CilAnTrO – (35 to 40 days) Cilantro, also known as Chinese parsley, coriander or yan sui, is valued in Asian cuisine for its aromatic zesty flavor produced in every part of the plant, from the leaves to the stems to the seeds. The plants grow up to 2’ tall and have medium-green feathery, flat leaves. Small 2” seedlings are ready to harvest after 18 days and can be used in dishes or as a garnish. Extra slow to bolt, this variety is good for mild climates. Cilantro goes to seed quickly in hot weather conditions. high in nutrition and flavor, chopped cilantro leaves complement meat, fish and poultry, noodle dishes and soups.

Japanese Parsley
(mitsuba, san ye qin)

#032 MiTSUBA - (50 to 60 days) This native Japanese herb

#411 PUrPle CHOi, HYBrid – (45 to 55 days) A favorite

baby leaf pak choi in Japan, this variety is gaining popularity everywhere else. This hybrid dark purple leaf pak choi has green petioles and is as stunning in the garden as on the plate. A uniform and easy to grow plant that is tender, mildly flavored and can be harvested at any stage—baby leaves for salads or whole plants at full maturity (6-8” tall) for cooking. young leaves can be eaten fresh in salads. mature plants are steamed, stir-fried, and braised.

is called Japanese hornwort or Japanese parsley. It is a popular traditional vegetable and looks similar to Italian parsley. long, attractive stalks have trefoil leaves that are aromatic. Although perennial by nature, this plant is grown as an annual food crop. Good for ohitashi. use like celery or parsley to flavor hot and cold dishes. Add minced leaves to soups and salads.

PEA, EDIBLE POD SUGAR/SNOW PEAS & SHOOTS

#369 red ViOleT TATSOi, HYBrid – (37-40 days) This is a lovely purple variety of Pak Choi, or Bok Choy. The shiny leaves range in color from red-violet to dark purple, and they hold their color well even in the summer heat, although this variety also tolerates colder temperatures. lightly textured, the spoon-shaped leaves have a mild mustard flavor. A strong producer, red Violet Tatsoi has an upright habit that makes it perfect as a baby leaf green about 20 days after planting. use the small- to medium-sized mature leaves as you would any other Pak Choi — in a soup, chopped and stir-fried, or steamed and mixed in a peanut-ginger sauce.

(saya endo, endo, tobyo, ho lan tau, dai miu, chicaro, tua lan tau, dau hoa lan)

PARSLEY

(orandazeri)

Essential to Asian cooking, snow peas are often stir-fried, especially with shrimp or chicken, or added to soup or sukiyaki. They are perfect for the busy cook because they require little preparation – less than a minute to stir-fry! young pods add a tasty crunch to salads, as well. This coolweather vegetable is packed with nutrients, including Vitamin C, thiamin, niacin and iron. Some varieties are cultivated specifically for the flavorful tendrils or pea shoots, which are pricey in Chinese markets and are considered a delicacy. Pea shoots are delicious raw with a little citrus juice, lightly steamed or stir-fried, or cut up and added to fish or chicken dishes. Sow seeds in spring and fall.

This flavorful and nutrient-rich herb is used in Asia to season soups, noodle dishes and meat and poultry. If it is cooked at all, it is cooked only for a very short time. Often cooks chop it and add it as the final ingredient to flavor a dish that has already been cooked. Known as cilantro or coriander in the West, Chinese Parsley is one of the most important flavorings in Asian cuisine. Sow

Garden Pea
(endo)

#159 KUrUMe Hi-CrOP - (70 days) This early maturing garden pea was developed by Government Station Japan. It is winter hardy and highly tolerant of cold temperatures. This adaptable shelling pea is a generous producer. The flowers are white and each large pod yields up to 8 medium-sized bright green peas. delicious when prepared lightly boiled, steamed or stir-fried. They make a tasty and nutritious addition to soup.

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Snow Pea
(saya endo)

PEPPER

(togarashi, laat jiu, prik chee faa, ot, mirch) “hot, medium or mild?” – the answer to this critical question, especially as it relates to Southeast Asian food, boils down to peppers. Fresh or dried hot peppers add the fire to Szechwan stir-fries and soups, Thai and Indian curries, Vietnamese sauces and Korean Kimchee. And what’s “hot!” in the West is more like mild or medium in the East. Even some varieties of Asian sweet or green peppers pack a little punch. In Japan, sweet peppers are delicious fried in a tempura batter or robata grilled. Start seeds indoors 6 weeks before last frost date and transplant when weather warms.

#040 dWArF greY SUgAr - (60 days) This edible-pod

snow pea has purple flowers. The short, flat pods are pale green, sweet and stringless. Peas are tender, crisp and sweet. Stir-fry or add to soup. young pods can be used in salad. use this variety for pea shoots, a delicious delicacy.

#039 MAMMOTH MelTing SUgAr - (70 days) This
edible-pod snow pea has white flowers, which are pretty enough to use as cut flowers. The large, flat, bright green pods are sweet and tender.

#267 OregOn giAnT - (74 days) This edible-pod snow pea

has beautiful white flowers and produces very sweet, dark green tender pods. The pods are unusually large and flat that are 5” long, the same pod size as mammoth melting Sugar variety. The vines are strong and grow to 30” tall and can grow without support. Good disease resistance. Snow peas are essential to Asian cooking; they are often stir-fried, especially with shrimp or chicken, or added to soup. young pods can be used in salad. They require very little preparation and cooking time.

Green/Sweet Pepper

(ao togarashi, ching jei, sili peaman, ot)

#268 OregOn SUgAr POd ii - (65 days) This ediblepod snow pea has been a popular variety for a long time. The flowers are white and vines are short growing up to 30” tall. The pods are very sweet and crispy. The snow peas are 4” long which is a little longer than the pods of dwarf Grey Sugar variety. delicious lightly cooked in stir-fries. #154 TAiCHUng 11 - (60 to 70 days) This Chinese edible podded pea was developed by the Taichung district Agricultural Improvement Station in Taiwan. The well-branched compact plants produce 3-4” long pods that are flat, crisp, tender and delicious. Flowers are pink and develop into 1-2 pods on each node. Add fresh to salads or stir-fry for less than a minute with shrimp or poultry and other vegetables.

#081 FUSHiMi - (65 days) This sweet Japanese pepper is thin-walled and glossy bright green. The fruits are slender, tapered and grow to 6” in length. It is very easy to grow, produces good quality and prolific harvests. delicious grilled. Good for tempura, salads, pickling and sautéing. #083 SHiSHiTO - (60 days) This medium early, small, sweet, thin-walled glossy green pepper is popular in Japan. The fruits grow up to 3-4” long. Plant has a spreading habit and produces prolifically. Good for garden, greenhouse and open field growing. Excellent for tempura, yakitori, and sautéed. high in vitamins A and C. #082 SliM PiM, HYBrid - (60 days) This hybrid is a
slender and thin-walled sweet green pepper up to 4” in length. Each plant of this very productive pepper produces about 50 fruits; in a long growing season plant may produce as much as 100 fruits. use in salads, stir-fry or deep-fry for tempura.

Snow Pea Shoots/Tips
(tobyo)

Hot Pepper

(togarashi, laat tsiu, siling, ot bi)

#158 USUi - (65 days) This variety of snow pea is cultivated for its delicious pea shoots, the tendrils and the top leaves at the tip of a pea stem, which are considered a true delicacy. The young vines are popular stir fried in dishes such as the Chinese dau miu, while the peas are delicious eaten raw, steamed or stir-fried.

#364 BirdSeYe CHili – (69-80 days) Watch out! This
little pepper from Sri lanka is hot — one of the hottest varieties used in Asian, Indian, African and Spanish cuisine. The tiny Birdseye Chilies grow on compact 18” plants and ripen from green to red. The smooth, tapered fruit is harvested when about 1” in length. rated “very hot,” these peppers are typically used in sauces and marinades, but they can be added to pastas, soups, dips and stir-fries.

Sugar Pea
(saya endo) sugar pea has white flowers. The vines are vigorous and prolific, producing many pods that are round, plump, crispy, very sweet and of excellent quality. Eat these sugar peas fresh for a healthy snack or add them to a salad. you can also quickly stir-fry them.

#166 TAiCHUng 13 - (70 days) This early edible podded

#270 PriK CHi FAA - (100 days) The meaning of this

popular Thai pepper is “pointing to the sky.” Prik Chi Faa or Prig Chee Fah peppers are about 3”-4” in length. Warm temperatures seem to produce shorter peppers. These peppers are less spicy than Prik Ki Nue peppers. These peppers have a slight sour taste. Both green and red chilies can be harvested. The peppers add nice color to sauces and can be used fresh for cooking. mature fruits are best dried as a chili.

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is a Japanese specialty. Tapered fruits, which set downward and grow to a length of 5”, start out a medium green color and ripen to red. These peppers can be used fresh for cooking if harvested young, while they are still green. mature fruits are best dried.

#215 SAPPOrO HOT - (60 days) This medium-hot pepper

are edible and have the same aroma and flavor. The stalks with tiny flowers and sprouts are served with tempura and sashimi. leaves can be used as a wrap.

#035 AO SHiSO - (60 to 70 days) Ao Shiso is a traditional

#237 TAKAnOTSUMe - (60 days) This is a very hot specialty pepper from Japan. Fruits set upward growing to 1½”-2½” long. These peppers are used mainly for drying. #352 THAi CHili - (90 days) This traditional hot pepper is a
prolific producer of 1- to 3-inch long peppers that ripen bright red. The slender fruits grow upright in clusters from a compact plant that gets to be 16” high. Thai Chili pepper is perfect for spicing up soups, sauces, curries or stir-fries. It’s also good for drying to use as a condiment. Fresh peppers can be easily frozen to use throughout the year.

Japanese herb with refreshing aromatic green frilled leaves that is also known as Beefsteak plant. . The plant has a bush growth habit. It is also grown as sprouts or micro-green. As the plant matures, pinch off leaves for use. This promotes branching and leaf production. Aromatic leaves are high in calcium and iron and can be used as a sushi wrap, in tempura and salad mix. Often garnished with sashimi. dried leaves are crushed and sprinkled over rice (furikake) or made into tea. Stalks with tiny flowers are served as an edible garnish. Fresh seeds are edible and have the same aroma and flavor.

#137 HOJiSO - (60 days) A Japanese specialty, perilla is

specialty pepper is known as “chilies Japones.” Fruits set upward growing to 2”-3” long with 5-6 fruits per cluster. The young green peppers add a little fire to stir-fries, soups or curries. The hotter, mature peppers are typically dried.

#238 YATSUFUSA - (60 days) This popular Japanese hot

grown for its leaves and flower buds. The leaves are green in front and red in back.

PERILLA

(shiso, jiso, zi su, tia to) Perilla is either purple or green, the purple having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice. The Japanese, in particular, use the purple variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Green perilla leaves are often wrapped around sushi or served with “sashimi” as a garnish. They also are added to soups, tempura or dried and sprinkled over rice. Japanese chefs add purple perilla to tofu or bean curd dishes or use it wrapped around pieces of meat. Sow seeds in late spring to early summer. Japanese herb with refreshing aromatic red frilled leaves that is also known as Beefsteak plant. The plant has a bush growth habit. It is also grown as sprouts or micro-green. As the plant matures, pinch off leaves for use. This promotes branching and leaf production. use the aromatic leaves in salad mix, tempura or as an edible garnish. Complements fish well. used as the pickling color for Japanese pickled plums—umeboshi. The seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Fresh seeds

#260 KOreAn PerillA - (70 days) This is a specialty large leaf perilla, kkaennip, from Korea. The larger leaves are two-toned, bright green on top and light purple underneath. In Korean cuisine, the leaves are used as a wrap for cooked food. use this distinct flavored herb for sushi, soups, salad, tempura or as an edible garnish. It is available only in treated seed.

PICKLING MELON

(shima uri, oshiro uri, yue gua) As its name suggests, this family of melons is ideal for pickling, and that is the most common method of preparation in Asia. Considerably larger than Western cucumbers, young melons can be eaten raw or added to a salad as you would a cucumber. more typically, they can be baked stuffed with beef, pork, chicken or vegetables. Pickling melons also make a tasty vegetable in their own right alongside seafood or in a stir-fry. Sow seeds in late spring to early summer.

#047 green STriPed - (70 days) This dark green striped

melon, “ao shima uri”, has thick, white flesh and is mainly used for pickling. The Japanese pickle these melons in white bean paste, which takes only a week until they are ready. Can also be cooked and eaten as a vegetable and goes well with seafood.

#034 AKA SHiSO - (60 to 70 days) Aka Shiso is a traditional

#048 KATSUrA giAnT - (70 days) This light green, oval-

shaped melon, oshiro uri, is very popular in Japan and is best suited for pickling. The fruits have crisp white flesh and can reach 14” long and 4-5” in diameter. The plant has a vine growth habit. Promote lateral branching and hand pollination may be necessary. Excellent for pickling, stuffing, and in soups. Can be stir-fried or eaten fresh. known also as oshiro uri, has light green skin that turns almost white when mature. The melon grows to 12” long and looks

#210 nUMAne - (70 days) This Japanese pickling melon,

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like a fat cucumber. This variety thrives in cool areas. Especially ideal for pickling, these melons can also be stuffed or stir-fried with beef, pork, chicken or vegetables. young fruit is tasty eaten raw as you would a cucumber.

POHA BERRY, GOLDENBERRY OR CAPE GOOSEBERRY
(hozuki, kajitsu) A popular fruit berry in hawaii, the fuzzy-leaved Poha Berry bush produces about a 1” sweet/tart berry with smooth, waxy orange skin. The berries are often made into a delicious jam that is a perfect glaze for pork. They are also a treat in salads with seared sea scallops and couscous. This vining plant typically grows to about 2’ to 3’, but supported it can reach up to 6’. The bell shaped yellow flowers and heart shaped large leaves give the Poha Berry a romantic tropical appearance.

for sprouts, also known as kaiware, and has pink stems with green leaves and a pungent radish flavor. This makes them a zesty and attractive addition to salads and sushi. This variety can also be grown for its root that has smooth rose-colored skin, white flesh and a hot pungency. The roots can mature to 2” in diameter and up to 8” long. Tops are tender, strong and tall. Sow seeds in spring/early summer. radish leaves can be cooked by simmering them in chicken broth until tender and seasoning with butter and pepper. use sprouts in salads, sushi and as a garnish.

#343 eVereST, HYBrid - (55 days) Very popular in Asia,

this hybrid Chinese radish is an excellent performer. Plants are easy-to-grow and yield an abundant, as well as early, harvest. The snow-white roots are carrot-shaped, and grow to approximately 14” long with a 2 ½” diameter. The Everest tolerates heat well, making it a year-round favorite in warmer climates. It is not suitable for spring sowing in cool areas.

#096 green MeAT - (60 days) This Chinese radish has an

#239 giAnT - (75 days after flowering) This is a popular berry in hawaii, the fuzzy-leaved bush (aka Poha Berry) produces about 1” berries with smooth, waxy orange skin. This tangy sweet fruit tastes like a mixture of pineapple and strawberry and is covered with a lantern-shaped husk. It grows well in containers. Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Pop them out of their husks and eat them raw, dip them in chocolate, or incorporate them into a salad or dessert. high in natural pectin, they make a delightfully uncommon jam.

oblong shape and dark green colored neck and green flesh. The root grows approximately 10” long and 3” diameter. It is juicy and sweet. Sow seeds in summer to early fall. harvest when roots reach 6” long. use for pickling, cooking and salad. This radish keeps exceptionally well and is highly prized in Asia for its sweetness and juiciness. heart” type Chinese radish is the most popular variety grown in the middle and northern parts of China. Its flesh color can range from intense red to bright magenta. Because of their color, they are the perfect radishes to carve into flower shapes as garnish. The radish is round and has a green shoulder with white skin. It has a crisp texture and is mild and sweet flavored. Sow seeds in late summer to early fall. Try eating fresh. Just thinly slice, top with fresh squeezed lime and a little salt and pepper or with sugar.

#261 MAnTAngHOng, HYBrid - (65 days) This “beauty

RADISH

(daikon, luo bo, labanos, hua piahs, cu cai trang, muli) The number and variety of radishes available are testimony to their importance in Asian cuisine. In the West a radish is typically round, small and red. Asian radishes, however, range in color from deep red or pink to green or white, in shapes from round to oblong to tapered, and in pungency from mild to spicy hot. While Western tastes generally prefer radishes in small amounts in green salads or as a garnish, in Japan and China the radish is more often pickled or cooked in some fashion, often in soups. It’s also a popular ingredient in stir-fries, stews and casseroles. When eaten raw, it is grated into a salad or carved into a beautiful garnish. The Chinese make a radish pudding, and pickled radish is a principal ingredient in Korean Kimchee. Asian cuisine also finds a resourceful use for the leaves, stems, seed pods and seedlings. Some varieties, in fact, are cultivated more for the greens than the root.

#095 red MeAT - (60 days) This is a Chinese radish with

a round shape and a red-colored flesh and green shoulder. It is juicy and sweet tasting. Sow seeds in summer to early fall. harvest when roots reach 3” in diameter. use for pickling or cooking. Called “beauty heart” in Chinese, it looks lovely in a salad. In Northern China, this radish is carved into various flower shapes for use as a festive garnish.

#127 SHUnKYO - (30 to 40 days) Originally from Northern China, this fast-growing early radish variety is easy to grow and has red-pink skin and white flesh. The roots have a hot, sweet flavor and the tops are tender and delicious. Sow seeds in spring after last frost or in late summer/early fall. The leaves are tasty stir-fried or pickled. roots are excellent fresh in salads or pickled.

Small Radishes

Chinese Radish

(radisshu, hatsuka daikon)

#107 CHinA rOSe - (60 days) China rose is excellent
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#376 AKA KArAine, HYBrid – (60 days) This prize winning hybrid radish is recognized for its pungent flavor and
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beautiful pink-red color presentation in “daikon oroshi” (finely grated radish using a Japanese grater). The skin is red with red flesh near the skin and pigments of red specks in the white core of the root. The roots are somewhat cylindrical in shape — about twice as tall (roughly 6”) as they are wide with red veins and red-green leaves. The Karaine variety tolerates long storage (more than 6 months when stored in cool temperatures). The flesh is firm due to the lower water content compared with other radish varieties which intensifies its spicy flavor. The red skin does not need to be peeled before grating and enhances more color to the “daikon oroshi”. The radish is most pungent a minute or two after grating, after which it becomes more mild with time. This unique hot and spicy grated daikon is delicious with soba noodles, tempura, sashimi and salads. Sow seeds in late summer to early fall.

Giant White Radish

#322 APril CrOSS, HYBrid - (60 days) This giant white

radish or daikon is a market leader for its extra-slow bolting habit, tender mature flesh and reliable harvest. The root is all white, 16” long, 2.5” in diameter and weighs around 2 lbs. It has moderate heat and cold tolerance. recommended for late spring to early summer harvest and early winter harvest. Excellent for home garden and market growers. Sow seeds in spring after last frost or in late summer/early fall. use in soup, salad, pickled or fresh. daikon oroshi (coarsely grated daikon using a Japanese grater) is delicious in sauces used for soba noodles, tempura and sashimi. The leaves are eaten cooked and are rich in vitamin C, beta carotene, calcium and iron.

#330 iWAi dAiKOn - (50 days) unique for its small size, this

traditional radish has long been a favorite in Japan for special celebrations, such as the New year. The white root grows to a slender 1” diameter at the base of a clump of lovely green leaves. This variety of radish carries the designation Yamato yasai, which means it has been selected as a Nara traditional vegetable. The Iwai daikon is perfect for a number of traditional Japanese New year’s recipes, such as namasu (radish pickles) or ozoni, a shrimp and vegetable soup.

# 287 giAnT lUO BUO - (75 days) This plump, oval shaped radish variety is very popular in Taiwan. The Giant luo Buo can grow to 10” long and weigh over 2 pounds. The skin and flesh are milky white color, with a sweet and mild flavor. Sow seeds late summer to early fall. The mild flavor makes this radish excellent raw or added to braised dishes. most commonly added to soups and simmered until the radish is soft and sweet in flavor. #091 MinO eArlY - (40 to 50 days) mino Early is a leading open pollinated radish (daikon) for summer to fall harvest in Japan. It has good heat tolerance and can be grown all year round in tropical areas. The tapered root is long, white, tender and crisp with a mild pungency. harvest when 14-16” long and weighing 1.75 lbs. late pithiness. Sow seeds in late spring through summer. use in soup, salad, pickled or fresh. daikon oroshi (coarsely grated daikon using a Japanese grater) is delicious in sauces used for soba noodles, tempura and sashimi. #103 MinOWASe SUMMer CrOSS, HYBrid - (55 to 60 days) This popular Japanese hybrid radish (daikon) has a long, white tapered root that is mildly pungent. They can reach 16” long and weigh 1.75 lbs. It is the finest radish variety for summer to fall harvest with good heat tolerance. resistant to mosaic virus, fusarium and has moderate bolt resistance. Excellent quality for fresh market and home garden. Sow seeds in late spring through summer. Excellent for cooking, grating, pickling, salad. Store by drying shredded flesh. Can be used to make takuan daikon, a pickle in salt, sugar, vinegar and water.
size white root with a green neck, this radish is the most popular one for pickling. mild flavor and crisp. Sow seeds in late summer to early fall. harvest when roots reach 10”-16” long. mostly used for pickling but can be used in soup. daikon can be pickled in soy sauce, vinegar, or rice wine. Pickled radishes can be used in cooking.

#209 JAPAneSe lOng SCArleT - (25 days) This
specialty radish is particularly popular in Japan’s home gardens. Scarlet on the outside, the flesh of this slender 6” radish is white. Sow seeds in late spring or early fall. Great for pickling, this radish is also quite at home in a fresh salad.

#259 KArAine, HYBrid (60 days) A prize winning very

“hOT” tasting daikon and highly recommended as “daikon oroshi” (finely grated daikon using a Japanese grater). The radish flesh is firm and does not need to be peeled before grating. It has a lower water content than other daikon varieties which intensifies its spicy flavor. The hot flavor reaches its maximum degree in 1-2 minutes after grating and it decreases with time. The radish is about 6” long and 3” in diameter so it is the perfect size for holding while grating. Sow seeds in late summer to early fall. This variety has good storage ability under cool temperatures. This hot and spicy grated daikon is delicious with soba noodles, tempura and Japanese type hamburgers.

like tiny icicles, these miniature white radishes grow to be 4” long, with a narrow ½” diameter. This variety of daikon can be harvested as early as 20 days after planting, and it is hardy enough to grow year-round, except during extremely hot or cold temperatures. The mild flavor of the Shirahime hatsuka makes it an excellent choice for fresh salads or pickling.

#331 SHirAHiMe HATSUKA dAiKOn - (20-50 days)

#092 MiYASHige, green neCK - (60 days) A medium-

#196 WHiTe iCiCle - (29 days) highly tolerant of heat,

White Icicle is a 5” white radish very popular in Japan’s home gardens. The beautiful root is crispy, mild and juicy when harvested young. Sow seeds in late spring or early fall. Grate this crunchy radish in a fresh salad. This variety stores well and is perfect for pickling. Kitazawa Seed Co.

#093 neriMA - (70 days) This popular, large, long, white, stumped daikon is late maturing. Sow seeds in late summer to early fall. harvest when roots reach 10”-16” long. This crisp, vigorous radish is suited to deep, rich soils. An autumn/winter maturing daikon, it is one of the most easily grown. use in soup, salad, pickled or freshly grated.
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#266 OHArU, HYBrid - (60 days) This hybrid variety is a popular daikon in Japan. The white root has a green shoulder, grows to 15” long and can weigh over 1 1/2 lbs. This variety has very late pithiness and excellent slow bolting characteristics. It is sown in winter for spring harvest. It has a high resistance to fusarium wilt. Sow seeds in late summer/fall. use in soup, salad, pickle or fresh. daikon oroshi (coarsely grated daikon using a Japanese grater) is delicious in sauces used for soba noodles, tempura and sashimi. #097 OMnY, All SeASOn, HYBrid - (63 days) This
is a popular all-season Japanese daikon with white flesh and mildly spicy flavor. It has very good bolt resistance. Plant seeds in spring or early fall. harvest when roots reach 10”-16” long. use in soup, salad, pickled or freshly grated. This juicy, crisp radish is tolerant to soft rot, mosaic virus and black rot. The roots thicken fast, are highly uniform, vigorous and easy-to-grow.

#141 WAKAYAMA WHiTe - (70 days) This giant white radish has long, rounded root that is tender and crisp. Sow seeds in late summer to early fall. harvest when root reaches 12”-14” long. Wakayama White is suitable for pickling or a stir-fry. Vietnamese cooks enjoy it caramelized with fish sauce and sugar in fish and pork dishes and raw in salads. #419 Big TiMe, HYBrid – (65 to 80 days) This springtype Korean radish can be planted earlier in spring than the Super luck and Good luck varieties as it produces good quality roots in cool temperatures and low light conditions. The greenshouldered white radishes grow 6-8” long and 2-3” in diameter. Slow to bolt, good heat tolerance and a lack of pithiness makes this a big time winner! Excellent for pickling and kimchee. It is available in only treated seed. #421 gOOd lUCK, HYBrid– (65 to 70 days) This springtype Korean radish is a good variety for summer growing in high elevation or cooler coastal areas. The green-shouldered, white roots grow 9-10” long and are both heat and disease tolerant. This vigorous grower produces lots of leafy greens and so does better with less nitrogen fertilizer. Can be grown year round in hawaii. Excellent for pickling and kimchee. It is available in only treated seed.

Korean Radish

#264 reliSH CrOSS, HYBrid - (60 days) This variety is

the best selling daikon in Japan’s markets. The radish root grows up to 15” and weighs over 1 1/2 pounds. The color of the root is white with a green shoulder and has a very late pithiness characteristic. This variety is sown in late spring or late summer to early fall. It is the seasonal counter-part to the Oharu variety (see #266) and is harvested in late fall. This excellent quality daikon can be used in cooking, pickling and eaten fresh.

#205 reSiST riSO, HYBrid - (85 days) This snow white

daikon is excellent for pickling as well as for cooking. The slender roots grow up to 18” long. The upright leaves are smaller than the Nerima variety with a slightly blunted pointed tip. Sow seeds in late summer to early fall. Steam or stir-fry this radish, or serve it sliced sprinkled with a bit of soy sauce. mammoth, round, white root has a mild, sweet flavor. Sow seeds in mid-summer. harvest when roots reach 10” diameter. Grown in Japan as the “largest radish in the World,” it sometimes reaches 100 pounds. This giant radish originated in the very southern tip of Japan. Although it does not store well, the inner core remains crisp and juicy, even if the outer part becomes pithy.

#100 SAKUrAJiMA MAMMOTH - (80 days) This

#395 il SHiM, HYBrid – (60 to 65 days) This Korean spring-type radish is white with a green shoulder. The root is about 12” long and 5” diameter with radish flesh that is firm, mild and sweet. In addition to its strong resistance to disease, Il Shim is slow to become pithy and has late bolting characteristic (temperatures below 55°F). This variety stores well. The root is approximately 2-2.50 lbs. Growing temperatures range between 75°-80°F. Korean daikon are best-known for their use in Kimchee. The dark greens are edible as well, and are usually cooked. #422 PASSiOn AlTAri, HYBrid – (50 to 60 days in spring, 35 to 40 days in fall) This early maturing, slow bolting Korean radish is tender and crisp with almost no pungency. It is suitable for spring and fall crops and its white roots grow 2-3” long and 1” in diameter. An excellent and versatile variety. Optimum growing temperature is between 50-85°F. Excellent for pickling and kimchee. It is available in only treated seed. #396 rOK CHeOn, HYBrid – (60 to 65 days) This
Korean fall-type radish is white with a green shoulder. The root is an h-shaped radish that is approximately 10”-11” and 4”-5” diameter. It is tasty, crisp and firm, with a mild flavor. It stores quite well and is slow to become pithy. The root weighs between 1.75-2 lbs. Growing temperatures range between 68°77°F. Plants tolerate slightly cool temperature conditions. rok Cheon is a perfect radish for pickling, and the greens can be cooked and eaten, as well. Ideal for late summer to fall plantings, this fall-type Korean radish can be planted over a longer season than the Tae Baek variety. The attractive green-shouldered roots are uniform, tasty
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#110 SHOgOin glOBe - (70 days) A large, round white daikon with a green neck. It has firm, crispy flesh with a mild taste. Sow seeds in early fall. harvest when roots reach 6” diameter. Suited to heavy clay soils. The roots develop mainly above ground; the leaves protect the roots well. use in soup or stew; this radish is best for cooking. #090 TOKinASHi, All SeASOn - (50 to 60 days) This
popular all-season Japanese daikon has a strong pungency and nice flavor. mature roots have firm, white, crisp flesh and are of excellent quality. This is a slow-bolting, open pollinated variety. Sow seeds in spring after last frost or in late summer/ early fall. use in soup, salad, pickled or fresh. daikon oroshi (coarsely grated daikon using a Japanese grater) is delicious in sauces used for soba noodles, tempura and sashimi.

#418 SeOHO - WeST lAKe, HYBrid – (65 to 70 days)

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and grow very rapidly to 6-7” long and 3-4” in diameter. Can be grown year round in hawaii. Excellent for pickling and kimchee. It is available in only treated seed. summer-type Korean radish was developed for summer growing in high elevation or cooler coastal areas. The radish is vigorous and is slow to bolt, has good heat tolerance, lack of pithiness and produces lots of leaves. Firm, tasty green-shouldered white roots grow 7-8” long and 3-4” in diameter. Can be grown year round in hawaii. This variety is more adaptable to greater temperature ranges. Excellent for pickling and kimchee. It is available in only treated seed.

Radish for Sprouts & Micros
(kaiware)

#420 SUPer lUCK, HYBrid – (65 to 70 days) This

#362 All PUrPle – (7-10 days) This variety of sprouting radish yields a harvest of approximately 3”-4” seedlings, most of which are a uniform eggplant-purple, although some are green or green-purple in color. The eggplant-purple color is more intense in cool temperatures. Purple stems grow darker toward the top of the sprout, ending in a pair of dark purple heart-shaped stems. Popular in micro mixtures for color, flavor and nutritional value. They are perfect for salads or soups, or as a striking garnish. #107 CHinA rOSe - (60 days) This red-skinned and white flesh variety has a hot pungency. In cool areas, sow seeds in early summer to mid summer. In warm areas, sow seeds in spring or late summer to early fall. harvest when root reaches 4”-6” long. Excellent grown for sprouts. Besides cooking the root, you can make a dish from radish leaves by simmering them in chicken broth until just tender then season with butter and pepper. #102 dAiKOn SPrOUTS - WHiTe STeM - (10 days)
These seeds are specifically used for sprouting. Seedlings have crisp white stems with green leaves. They are quick growing, crisp, tender, and have a nice flavor and pungency. For large sprouts, sow seeds in spring to summer in sandy soil in a bright but cool location. Broadcast seeds on soil and cover with a thin layer. use in salad, soups, sushi or as an edible garnish especially with sashimi.

#098 TAe BAeK, HYBrid - (70 days) This Korean fall-type

radish was developed for late summer to early fall planting. It has a uniform shape with green shoulders. The flesh is firm, crisp and sweet. Suitable for home garden and market growers. Can be cooked and pickled to make kimchee. It is available only in treated seed.

#417 WHiTe geM, HYBrid - (65 to 70 days) This Korean fall-type radish has a white root with green shoulders. The roots mature up to 8” long and can weigh over 2 lb each. White Gem has good flavor and slow pithiness development. It has good resistance to viruses and downy mildew. It is highly recommended for large scale commercial farms. Prepare fertile, well-drained soil. Excellent for pickling and kimchee. It is available in only treated seed. #105 WHiTe rAT, HYBrid - (40 days) This Korean fall-type
radish is small and tasty. It is ideal for pickling and is often a favorite for the Korean Kimchee. This hybrid can be cooked. The greens are edible, as well, either fresh or cooked. It is available only in treated seed.

Radish Leaf
(ha daikon)

#126 HATTOriKUn, HYBrid - (24 days) These Japanese

#414 green STeM - (10 days) This variety is specifically used for sprouting and very popular in Japan. Seedlings have a very light green stem and green leaves. They are quick growing, crisp, tender, and have a nice flavor and pungency.For large sprouts, sow seeds in spring to summer in sandy soil in a bright but cool location. For smaller sprouts, use a sprouting jar indoors. use in salad, soups, sushi or as an edible garnish with sashimi. #316 PUrPle STeM - (10 days) This strikingly pretty radish
sprout boasts the darkest and most intense color among red sprouts. The stems are a lavender violet color at the top near the dark green leaves and turn a reddish plum color toward the bottom. The leaves have a hint of red, as well. Sow seeds in spring to summer or year-round for greenhouse growing. Since the Purple Stem sprouts were bred specifically for their color, they are perfectly suited for a delicate but showy garnish, but you’ll still love them even when they’re hidden in a sandwich. the perfect edible garnish that will add a touch of color and spice to any dish. The seedlings have crisp pink-red stems with green leaves. Sow seeds in spring to summer. Bred specifically for sprouting, this quick growing radish is very popular in Japan. use the sprouts to add zest and accent with sashimi, sushi, salad, sandwich and soup dishes.

radish leaves are tender and almost hairless with good flavor. Sow seeds in spring or late summer. This variety was developed specifically for its leaves, which are highly nutritious. These young and tender radish leaves can be eaten raw in salads, stir-fried or steamed. days mature) The excellent flavor of this Japanese red-stemmed radish leaf will be noticed. The tender green leaves are rounded with slightly scalloped edges and are used still attached to the contrasting stem. This hybrid was developed to use as a baby leaf green. Plants are slow to bolt and can be grown year-round in milder climates. Saisai Purple is also perfect for sprouting. distinctive for its color and flavor, Saisai Purple is a handsome and nutritious addition to a salad or stir-fry.

#339 SAiSAi PUrPle, HYBrid - (15 days baby leaf- 45

#283 red STeM - (10 days) This daikon sprout variety makes

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RICE

(ine, kome) quite popular in Asia, especially Japan, the following variety is a rice with an excellent flavor and texture. Also, beautiful in flower arrangements (ikebana).

with brightly colored flowers with a mild, slightly sweet flavor; licorice-flavored lavender Hyssop; and english daisy, also a lovely flower with a sweet, mild flavor. use these beauties to dress up your cuisine with garnishes or as an addition to salads.

#167 KOSHiHiKAri - (160 days) This is a premium Japanese short grain rice that is distinguished by its aroma, sweet flavor and texture. It is an early maturing semi-dwarf variety that has been grown successfully in the united States since 1991. dried stalks are beautiful displayed in flower arrangements. leaves and hulls are rough. Sow seeds in late spring/early summer.

#380 HOneY Bee MiX – (50 to 85 days) The honey bee herb mixture is a custom blend of nectar- and pollen-producing herbs that attract honey bees. The edible herbs that comprise the blend include borage (a mediterranean annual with starshaped blue flowers), chives, sage, basil, lemon mint, catnip, sweet marjoram, oregano and creeping thyme. healthy bees mean a heartier harvest, especially when bees are declining in numbers.

SESAME

(goma, zhi ma) Sesame is fairly easy to grow in a hot, tropical climate and produces tan, black or white seeds that are delicious roasted and added to stir-fries, dressings, soups, and rice and noodle dishes. The seeds can also be crushed to extract oil or used to make Tahini. In Korea, the leaves, which are packed with vitamins, are eaten as well. mature plants can reach 2’-3’ tall and are handsome, with pink or white flowers. Sow seeds in late spring to early summer.

SEED MIXTURES

(mitsubachi yuuinzai, shokuyoubana) Whether from small-scale growers who are looking to get the greatest variety out of their garden area or from commercial growers focused on pollinating crops more efficiently, we have received customer demand for seed mixtures. The honeybee herb mixture attracts bees with its blend of both nectar- and pollen-producing fragrant herbs, including lemon mint, thyme, basil, sage, chives, borage, oregano and sweet marjoram. Our edible flower mix also has plenty to offer bees, along with a colorful and tasty variety of edible flowers for salads, garnishes and cooking. In general, the mixes may be sown in spring to early summer. colorful and flavorful addition to the garden, the Edible Flower mixture includes: Borage, with a cucumber-like flavor; Cilantro, with its tangy, fresh flavor and aroma; nasturium, whose bright yellow, orange and red blooms have a spicy, pepperlike flavor; Calendula, which has a yellow-orange flower and a mild, peppery flavor; Cornflower, with its bright blue flower and mild taste; dianthus ‘Wee Willie,’ a tiny pink flower with a clove-like flavor; onion-flavored Chives; lemon Mint, which has a strong mint flavor; Pansy and Johnny Jump-Up, both

#084 KingOMA - (85 days) Sesame is one of the oldest

cultivated herbs/spices in the world. This variety has a tan seed color and is easy to grow. ‘Open sesame’ refers to how the seed pods open. At maturity, the pods split and burst open. Seeds are used whole (fresh or toasted) or ground and added to ohitashi, stir-fries and salad dressings. Also used in baking. They are rich in calcium, vitamins C, E, fatty acids and lecithin.

#151 KUrOgOMA - (85 days) This tropical plant is grown
for its black seeds. It does best in hot weather. use seeds to flavor stir-fry or salad. Typically, seeds are roasted and then used whole, crushed or ground. Black sesame seeds are more pungent than the white variety. In Korea, the leaves are eaten.

#398 ediBle FlOWer MiX – (50-60 days) Fragrant,

#117 SHirOgOMA - (85 days) White sesame seed is easy to grow and delicious roasted. This tropical plant likes long hot summers. Typically, seeds are roasted before using and then used whole, crushed or ground. Korean cooking makes use of sesame seeds, especially in soups and as a dressing for lightly cooked vegetables.

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SPINACH
(horenso) These heat-tolerant Japanese varieties of spinach are a perfect summer vegetable. In Asia, spinach is commonly used in soups. The Chinese also cook it with noodles and stir-fries. The Japanese braise it and serve it topped with sesame dressing. In India, spinach is pureed with spices and butter. rich in vitamins A and B2 and minerals such as iron and calcium, these two varieties can be prepared as you would cool-weather varieties of spinach.

are excellent in tempura, stir-fried or baked. quite different in appearance from the Western orange pumpkins used most notably for Jack-O-lanterns in the united States, Japanese pumpkins tend to have greenish outer skin and yellow flesh. The Japanese prepare the sweet flesh by simmering peeled chunks in chicken broth and dashi and flavoring with sugar, soy sauce and salt. The “one serving” size kabocha is very popular in Japan. Chinese cooks stir-fry pumpkin with pork and mushrooms or make it into a soup with pork or fish. Thai cuisine braises it with coconut milk and seasonings. These pumpkins are highly nutritious and can be used in sweet and savory recipes. Sow seeds in late spring to early summer.

Summer Squash
(ho bak)

#306 AKArenSO, HYBrid - (50 days) This spinach variety

is truly one of Japan’s best selections for salad innovations. The leaves are pointed with a slight serration, typical Japanese characteristics, but it is the attractive red-purple stems and leaf veins that make it interesting. This soft-textured spinach is light with tannins, and has a very mild flavor that is excellent in salads. When cooked the spinach retains its color. Sow seeds in late spring to early summer and late summer to early fall.

#368 eArlY BUlAM, HYBrid – (65-70 days) This is a

#123 OKAMe, HYBrid - (53 days) A Japanese spinach for summer harvest. This spinach hybrid has dark green, thick, serrated leaves. It will tolerate hot and dry conditions and is slow bolting. Sow seeds in late spring to late summer. used in salad, stir-fry or steamed. An elegant Japanese appetizer is made from lightly cooked spinach rolled tightly and topped with a dressing made from sesame seeds, soy sauce, sugar and fish stock. #038 OrAi – AlriTe, HYBrid - (60 days) This early
maturing hybrid Japanese spinach has broad, smooth, dark green pointed leaves. The upright plants are adaptable to many growing conditions and resistant to downy mildew. Alrite is heat and cold tolerant with moderate bolt resistance. It is an excellent choice for fresh market and home garden growing. Sow seeds in spring after last frost or late summer/early fall (mulch plants heavily for early spring crop). rich in vitamins A, B2 and minerals such as iron and calcium. use in stir-fry, purée and in soup. Excellent for ohitashi.

Korean summer squash hybrid nicknamed avocado squash because of its appearance. If you are searching for a summer squash to grow, this is the one! It is a vigorous vine plant that produces oval fruit with thin, glossy, light green skin and flesh that is similar to zucchini. They are ready to harvest as soon as 8 days after flowering. ripe fruits measure about 4” in diameter and 5-6” in length and weigh about 14oz. This hybrid delivers superior flavor—better than zucchini, say its loyal fans. Suitable for greenhouse and open field growing. Enjoy as a freshly sliced snack, sauté, stir-fry, or even grated for zucchini bread. It is available only in treated seed.

Winter Squash

(kabocha, nan gua, kalabasa, bi ro, vilayati kaddu)

#257 AKeHiMe, HYBrid - (35 days after flowering) A “baby-sized” or one-serving Japan winter squash, kabocha, is now available. Chefs in Japan find it a perfect kabocha for stuffing and for use in soups. The beautiful red-orange skin of this Japanese pumpkin squash is miniature in size, weighing only about 1 pound. The flesh of the fruit is brilliant yelloworange and has powdery, soft texture when cooked. Its flavor is very sweet like a cross between a sweet potato and a pumpkin. use in tempura, stir-fry or bake. #340 BABY deliCA, HYBrid - (45 to 47 days after flowering) This small kabocha, or Japanese pumpkin, weighs only about 2 lbs and is harvested when they are about 5” in diameter—just right for one meal. It is a smaller version of the well-known variety delica. The skin ripens to a deep green with lighter green stripes, and the yellow-orange flesh has a nutty, sweet flavor. The short vines of this variety make it popular with home gardeners and commercial growers as each plant produces more fruit per square foot than many other types of squash. Whole fruit stores well. use stuffed, baked and boiled. Excellent tempura! #043 BlUe KUri - (95 days) A traditional open pollinated Japanese kabocha squash that has globe-shaped fruit with blue-green skin. The flesh is thick, yellow and very sweet. Fruit matures to 2-3 lbs and is 6-8” in diameter. The plant has a

SQUASH

In the context of Asian cuisine, “squash” most often refers to winter squash, or Japanese pumpkin. There are some very nice less familiar varieties of summer squash, however, that offer a refreshing alternative to the West’s zucchini, particularly in terms of their flavor. While winter squash must be cooked, summer squash can be eaten raw in a salad or with a dip. Some Indian curries call for summer squash, as do Korean soups and stir-fries. Asian winter squash varieties

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vine growth habit. use in tempura, stir-fries, soup or baked. See recipes online.

#042 CHiriMen - (100 days) Chirimen is a traditional kabocha squash, dento yasai, of Japan. This tasty variety of Japanese pumpkin forms a flat globe with distinct ribs and warts (resembles cauliflower) that can reach 8” in diameter. The dark green skin matures to a buff color. Creamy yellow, moist thick flesh has a sweet and nutty flavor. use in tempura, stir-fry or bake. The Japanese prepare it by simmering peeled chunks in chicken broth or dashi and flavoring with sugar, soy sauce and mirin. See kabocha recipe on our website. #046 deliCA – eBiSU, HYBrid - (105 days) A hybrid that is the best-selling “ebisu” type in Japan. Fruits are flattened globes with dark-green skin. The very sweet yellow flesh has a nutty taste. harvest when fruit reaches 6”-8” in diameter. This variety stores particularly well and will keep for months as long as it is kept dry and puncture-free. #319 FAirY, HYBrid - (90 days) This no-fuss winter squash
variety boasts an early and prolific harvest, a long season, excellent disease and mildew resistance and perfect suitability for storing. The rich golden orange flesh has the dense texture of a potato. The compact oval fruit grows to a convenient size and weight (roughly 2 lbs) and grows on a long vine with small leaves. The skin is a muted orange and variegated green alternating loosely in vertical stripes. This Fairy winter squash hybrid is versatile like other varieties — perfect for soups or pies or even stuffed. roasted with olive oil and chestnuts, it complements other garden veggies — peppers, cucumbers — in a yummy salad. Top with a ginger, garlic and sesame dressing.

is textured with 17 to 20 slits. underneath, the dark yellow flesh has a sweetness and0 flavor that makes it popular with Japanese caterers and professional chefs. unlike some other varieties, Kogiku also reliably produces uniform fruits, perfect for the gourmet food industry.

#255 KUriBO, HYBrid (40 days after flowering) An

outstanding “baby-sized” or one-serving Japan winter squash. This mini kabocha variety weighs slightly over 1 pound when fully developed. The size is perfect for stuffing. Its golden flesh is dry and powdery and has a very sweet taste. An ideal squash for home gardening and commercial production. use in tempura, stir-fry or bake. It is available only in treated seed. Striking in color, this winter squash hybrid produces uniform dark green fruit with vertical light green stripes and marks. These medium-sized Japanese pumpkins are globe-shaped and somewhat flat with a small cavity. The flesh is bright yelloworange — sweet and tasty. Its uniformity, vigorous growth and excellent flavor make Kurinishiki the leading kabocha squash grown in the united States, mexico and South America and exported to Japan. Kabocha can also be trained on trellis. Kurinishiki is a perfect variety for tempura or stir fry. Seeds will rot if soil is too wet or cold.

#385 KUriniSHiKi, HYBrid – (45 days after flowering)

#246 SHiSHigATAni - (110 days) Since the Edo period of

#160 HOKKOri, HYBrid - (100 days) One of the best tasting kabocha squashes, this ebisu type is very popular in the Tokyo region. The globe shaped 3-3.5 lbs. fruits have dry and sweet deep-yellow flesh with dark green skin. Each vine yields 3-4 very uniform fruits. has good shelf life. This squash is excellent in tempura, stir-fried or baked. Freezes well. #388 HOKKOri 133, HYBrid – (45-50 days after
flowering) This winter squash hybrid offers the high-productivity of delica variety with the high-quality nutty flavor and dry, powdery texture of the hokkori variety. A very vigorous grower, hokkori 133 has larger leaves than some kabocha-type squashes and medium-early maturity (7 to 10 days later than a delica variety). The slightly flattened globe-shaped fruit have the characteristic black-green skin and sweet tasting orangeyellow flesh of a Japanese pumpkin. Fruits weigh between 3.75 to 4.2 lbs. Because of the vigorous nature of this vine squash, growers need less fertilizer at the early stages of growth. The tasty and nutritious fruit store well, or can also be frozen. They are delicious pureed, sautéed with greens, fried for tempura, pickled or stir-fried. Seeds will rot if soil is too wet or cold. pumpkin squash is an early maturing and disease resistant producer of large fruit that weigh roughly 2 pounds each. The green shiny skin is so dark it almost looks black, and it

the early 1800s, this special Japanese pumpkin is one of the kyo yasai, or traditional vegetables in the Kyoto region. This kabocha squash is used in shojin ryori, a style of vegetarian cooking prepared by Buddhist priests. The fruit skin is distinctly ribbed and warted and ripe when the skin turns light brown. The flesh is a delicate light yellow color. Simmer in dashi or chicken broth with sugar and soy sauce. Add mirin towards the end of cooking. Prepared in soups, stews, baked, grilled and tempura.

#044 SUPer deliTe, HYBrid - (110 days) This easy-togrow Japanese hybrid pumpkin has dark green skin with dry, sweet and fiberless flesh, with good fruit-setting ability. The globe-shaped fruit can reach 8” in diameter. #291 SWeeT dUMPling - (90 days) This is a very popular “baby-sized” or one-serving kabocha winter squash. The skin color is cream color with dark green stripes and is very striking in appearance. The flesh is light yellow, with a smooth texture and sweet delicate flavor. The small squash is deep lobed and ribbed shape and grows to a diameter and height of 4”, and weighs approximately 1/2 pound. Small fruits will store for many months. Chefs in Japan find the sweet dumpling a perfect kabocha for stuffing with meats and baked, or used in soups. #277 SWeeT MAMA, HYBrid - (45 days after flowering) This Japanese kabocha variety is an All American Selections Winner. It has a very distinct bush-like growing habit with single vine with almost no branching. The fruits set close to the center allowing more plants for a small growing area making it an excellent choice for home gardens. The fruits are semi-globe shaped weighing about 2 1/2 lbs. The skin is smooth, dark green and has pale green stripes. Flesh is deep yellow and
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#378 KOgiKU – (30 days after fruit setting) This Japanese

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is sweet and nutty with dry texture. The winter squash stores fairly long. use in tempura, stir-fry, baked and cooked in dashi (see recipes).

#393 TeTSUKABUTO, HYBrid – (45-50 days after

flowering) This Japanese winter squash hybrid produces nearly round fruit. Fruit weigh between 4.4 to 5.5 lbs. under the dark black-green mottled skin, the firm flesh is a deep yellow-orange color with an excellent sweet, nutty flavor. This vine grower does require pollination and also may be used as a rootstock for grafting watermelon, melon and cucumber to prevent diseases. Tetsukabuto squash store well and are very popular for use in stir fry or tempura.

#357 gOlden SUnriSe – (60 days) This chard is truly remarkable. The shiny green leaves of Golden Sunrise contrast handsomely against stunning orange-gold stalks, midrib and veins. The golden color is particularly strikingly when the slightly crumpled leaves are harvested as baby greens, roughly 30 days after sowing. At maturity, plants grow to 2’ high and tolerate light frost. As flavorful as they are beautiful, the fleshly, broad stalks of this chard are delicious baked in a cheese or garlic sauce. #358 MAgenTA SUnSeT – (60 days) Swiss chard is also known as stem chard, spinach beet and leaf beet. This variety has a brilliant magenta-colored stalk that is tender and narrow. The attractive medium dark green leaves are nearly flat when harvested at 2-3” as a baby green and slightly savoyed at maturity. This heat tolerant variety will also tolerate light frost. use in recipes that use pak choi or spinach. Baby leaves add a mild flavor and lovely color to salads. Sauté, steam or boil mature leaves and stalks. #359 rUBY red – (60 days) The bright, crimson stalk,
midribs and veins of this standard variety of Swiss chard make apt the name ruby red. The crumpled texture and dark green color of the contrasting leaves make this a popular microgreen. Baby leaves are ready to harvest 33 days after sowing, and they bring delightful color to salads. use mature leaves as you would spinach. Cook the mature stalks as you would asparagus — steam and sauté with onion or add to pastas, or bake them in cheesy casseroles and lasagnas.

#045 UCHiKi KUri - (100 days) This is an improved hubbard-type squash with orange-red rind, creamy yellow, thick flesh that is very sweet and nutty flavored. use in soups, stir-fries and pies. Bred in Japan, this winter squash is popular braised in dashi stock, or for a Thai dish, braised in coconut milk.
strain open-pollinate variety has spaghetti-like flesh after it is boiled or baked. harvest when fruit reaches 6”-8” in diameter. For a low-calorie “pasta” meal, bake or boil, then fork out the yellow flesh and serve with spaghetti sauce.

#085 VegeTABle SPAgHeTTi - (90 days) This Japanese

SWISS CHARD

(fudanso, tojisa, kwoon taat tsoi, paak tim tsoi) Chard is most commonly recognized by gardeners and commercial growers as a tall stalky green known as Swiss Chard. Chard is actually a variety of beet, but the leafy greens don’t really resemble their tubular cousins. The Japanese chard, called “fudanso”, is also known as leaf beet, spinach beet, leaf chard, or perpetual spinach. This shorter stalked variety has glossy deep green leaves that are slightly waved with small mid ribs. This chard is tastiest when harvested young and the leaves are tender and mild flavored. Fudanso is an excellent choice for baby greens in salads and stir-fry. In Japan, the vegetable is most commonly parboiled and then soaked in water to remove some of the acrid taste. Fudanso does well in cool season planting, but can also withstand heat, making this hearty green a good choice for growing from spring to winter.

#280 UMAinA - (55 days) This tender Japanese variety has broad leaves that are deep green, slightly savoyed, and have short pale green midribs. It can withstand both hot and cold temperatures and is very slow to bolt. Good for fresh market and home garden growing. Good in recipes that use pak choi or spinach.

TOMATO
(tomasu) As a relative latecomer to Asian cuisine, the tomato is not featured in Asian cookbooks. It does feature largely in the home garden, however, and there are a number of quite tasty Japanese varieties. The pink fruited tomatoes of Japan offer unique sweetness and low acidity. India employs the tomato in a variety of chutneys, curries and soups, including a delicious spicy tomato and onion soup. The Japanese also pickle green tomatoes. Start seeds indoors 6 weeks before last frost date and transplant when weather warms.

#360 FAnTASiA OrAnge – (60 days) The stalks, midribs

and veins of this Swiss chard are a remarkable and unusual bright carrot-orange color, which contrasts against dark green shiny leaves. Savoyed leaves, crisp stalks and the way Fantasia Orange holds its color even when cooked make this variety a favorite with cooks. harvest baby green leaves after 30 days. mature plants grow to 24”. Fantasia Orange is slow to bolt. Enjoy the baby leaves in salads, and use the colorful mature stalks in sautés or relishes.

#341 grAndeUr, HYBrid - (70 days) This high quality hybrid from Japan is a vigorous producer of uniform, firm, deepred tomatoes with a green shoulder. large fruits can weigh over 1/2 lb each. Early and vigorous, it has large leaves and short
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internodes. The hardy plants produce 5 to 6 fruits per cluster and are resistant to heat and cracking. resistant to verticillium, fusarium 1 and 2, stemphylium and Tm1. This tomato is a great choice for home or commercial growing. Prepare fresh or cook. use in stir-fries, soups or salads.

TURNIP

(kabu, kabura, wu jing) Turnips are prepared in Asia in much the same way as radishes. Often pickled, they are also steamed, added to stir-fries or grated or chopped raw into a salad. The young flavorful greens are stir-fried or added to soups. Some varieties produce greens particularly suited for pickling, such as Nozawana below, which is a popular snack for skiers in Northern Japan. Sow seeds in spring and fall.

#403 KATAnA, HYBrid - (60 days) This is a consistent producer of uniform, firm, beefsteak fruits with smooth shoulders. A hybrid semi-determinate variety, the plants yield a continuous harvest throughout the season. resistant to fusarium races 1, 2 & 3, verticillium, nematodes, tomato mosaic virus and TylCV. Prepare fresh or cooked. use in stir-fry, soup or salad. #111 MOMOTArO, HYBrid - (60 days) This hybrid is the
dominant fresh market tomato grown in Japan. It is one of the most perfect, attractive, deliciously sweet tomatoes available. An extra early variety, it is vigorous, has medium sized leaves, a medium short internode and 6-7 fruits per cluster. mature pink fruits have green shoulders, weigh about 1/2 lb each and tolerant to cracking. It has a long shelf life and is a good choice for shipping. Excellent choice for fresh market and home gardening. resistant to verticillium, fusarium 1, nematodes, Tm-1 and stemphylium. Prepare fresh or cooked. use in stirfries, soup or salad.

#116 nOZAWAnA - (40 days) This traditional turnip green is grown in the mountains of Japan. It is frost tolerant with long, dark green leaves. used for stir-fries or steamed. Especially favored for use in pickling, this green is often pickled with fish. #327 HAKUrei, HYBrid - (35 days) BThis outstanding
Japanese turnip has an excellent sweet and mild flavor that makes it a favorite salad ingredient. The slightly flattened round roots are crisp, smooth and white. The smooth dark green tops can be eaten as well. The texture of the flesh stays smooth as it matures. The plants tolerate cool temperatures and mature early. Small roots with tops are often lightly sautéed together. Both can be eaten fresh or cooked.

#240 OdOriKO, HYBrid - (75 days) This popular Japanese pink flesh tomato is known among tomato lovers for its excellent flavor. An indeterminate type, this variety produces a generous quantity of medium sized, blemish-free tomatoes. harvest fruit at the pink stage. delicious fresh or cooked. #281 SUn gOld, HYBrid - (60 days from transplant)
This is the popular small fruited orange “cherry-type” tomato from Japan that is incredibly sweet. Its bursting sweetness and fruit-like flavor makes it a perfect snack in the garden to the table. This indeterminate type tomato produces small, orangegold fruit when mature. from transplant) Suncherry Extra Sweet is a leading variety in Japan. Colorful and sweet, these bite-sized deep red cherry tomatoes can be harvested over a long growing season with steady fruit setting. They resist cracking and are particularly disease resistant to fusarium wilt race 1 and TmV. The fruits are very sweet with a 9-10 brix degree in sugar content. Enjoy these tomatoes fresh off the vine and in salads.

#138 HidABeni - (45 to 50 days) hidabeni turnip is a Japanese traditional vegetable, dento yasai, grown in the hida region of Gifu prefecture. This scarlet skinned Japanese turnip produces a flattened semi-globe shaped root. The flesh is white, mild and has good texture. Asian turnips are mainly eaten when very young and are delicious raw with a dressing. The roots and young green tops can be sautéed, pickled or added to stew, curry and soup. #224 HinOnA KABU - (40 days) This very unusual Japanese turnip is long and thin with a purple shoulder blending into its white body. roots are 1 1/2” wide and up to 12” long. These turnips are popularly known for making sakura zuke cherry pickle because of their cherry blossom color. leaves and roots are often pickled but are also delicious, and still colorful, cooked. #109 PUrPle TOP WHiTe glOBe - (55 days) This is an outstanding all-purpose variety turnip. The round purplish top turnip can reach 5” in diameter. The young leaves can be cooked as greens, stir-fried or used in soup. The root is excellent raw, for pickling or cooking. In Japan, turnips are often carved into chrysanthemum shapes, pickled and used as a garnish. #416 red rOUnd - (50 days) This variety is a traditional Japanese turnip. The root is semi-globed with deep scarlet red skin with white flesh that is tender and crisp. It has a delicious, sweet flavor when harvested young to full maturity. Turnip tops are green with red veins and stems. Asian turnips are mainly eaten when very young and are delicious raw with a dressing. The roots and young green tops can be sautéed, pickled or added to stew, curry and soup.
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#334 SUnCHerrY eXTrA SWeeT, HYBrid - (65 days

#282 SUPer SWeeT 100, HYBrid - (65 days from transplant) The name says it all: “super sweet” and the best tasting red cherry tomato surveyed by our customers. This indeterminate variety will produce lots of tomatoes all summer long.

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#180 SHOgOin - (70 days) A popular, easy to grow turnip

variety. It produces a large, globe turnip that can reach 6-8” in diameter but is most tender when harvested at 4”. It is grown for both its delicious mild green tops and fine-grained roots. The broad leafy greens grow to 20” in height. Flesh is firm and crispy. Both greens and roots are excellent for pickling, soups, stir-fries and salads.

#344 TennOUJi KABUrA - (45-50 days) The Tennouji

Kabura is one of the oldest traditional Japanese turnips. It was originally a specialty of the Osaka Tennouji district, where it thrived during the Edo era in the 17th, 18th and 19th centuries. The Tennouji is a close relative to variety #116 Nozawana, when its seed was sown in 1756 in the mountainous region of Nozawa. This variety produces large leaves and is appreciated for its aroma and flavor, particularly pickled or dried.

#375 KinH giOi – (30 days) Also known as Vietnamese mint or Vietnamese Balm, Kinh Gioi delivers a fresh and delicious lemony flavor. Its botanical name is Elsholtzia ciliata. Plants grow to about 20” with many branches and bright green serrated leaves. This productive variety thrives in a sunny and warm area, either in an open field or a container. A versatile herb, Kinh Gioi commonly accompanies fish or chicken dishes, but it is also at home in a salad or soup. The leaves can be boiled to make tea, as well. Sow seeds in late spring to early summer. #374 ngO gAi – (80-90 days) An herb similar to cilantro but with a stronger flavor, Ngo Gai, as it is called in Vietnam, is known by many other names, as well. Its botanical name is Eryngium foetidum, but it’s also called culantro, mui tau, ngo tau, mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley. Its slow germination and growth make it all the more valuable in the garden or local market. Each leaf grows from the plant base, rather than a stem, and you harvest leaves by cutting the entire rosette at the base before the plant begins to flower. In mild climates, the plant can be considered a short-lived perennial, but more often it is grown as an annual. Ngo Gai must be grown under shade. used widely as a seasoning in Thailand, India, Vietnam and other parts of Asia, the thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades and other sauces or chutneys. Sow seeds in late spring to early summer. #381 lArge leAF SOrrel – (60 days) Spinach dock is
another name for Common or Garden Sorrel and Narrow-leaved dock. Sorrel is has a lemon-like sour flavor. The bright green, oblong leaves of this sorrel variety grow atop long, narrow stems with a habit similar to spinach. Sorrel is easy to grow in cool months, and it tends to spread. Sorrel has a long history as an herb and green-leaf vegetable. Also known as rau chua (sour herb) or rau thom (fresh herb) in Vietnamese, sorrel is used fresh and raw in Asian cuisine, lending its strong flavor in small amounts. In parts of Africa, it is added with spinach to meat stew. In western recipes, it is more often cooked as a green in soup or in cream sauce with fish or chicken, or as a wrap to tenderized meat or fish. harvest side leaves on small plants and full leaf cutting above the crown on mature plants. Sow seeds in late spring to early summer.

#118 TOKYO CrOSS, HYBrid - (30 to 60 days) Tokyo

Cross hybrid variety is an All American Selection award winner. It can be harvested at any stage, small to large size roots (up to 6” diameter) without getting pithy. These turnips have a perfect globe shape with smooth skin and sweet, mild, crisp flesh. They mature early, are late bolting and have good flavor. Can be sown from spring to fall. use in stir-fry, yosenabe, soup, salad or pickle. Especially delicious raw when harvested small. The young leaves can be stir-fried.

#108 TOKYO MArKeT - (25 to 30 days) This is a popular Japanese open pollinated turnip that has tender, smooth white flesh. The roots are slightly flattened and have great flavor. This early variety is good for growing in both spring and fall. Can be harvested small or left to mature to 2” in diameter. young greens are delicious. use in soup, salad, pickle or stir-fry. Asian turnips are mainly eaten when very young. They can be eaten raw with a dressing or added to stews and curries. The young green tops are stir-fried or used in soup. #412 TSUgArU SCArleT, HYBrid - (55 days) This
scarlet skinned, globe-shaped, hybrid Japanese turnip has pure white flesh that is tender and crisp. They have a delicious, sweet flavor when harvested young to full maturity. Asian turnips are mainly eaten when very young and are delicious raw with a dressing. The roots and young green tops can be sautéed, pickled or added to stew, curry and soup.

VIETNAMESE HERBS

Vietnamese cuisine makes tall demands on its herbs. Typically, herbs are served raw, stem and all, alongside cooked dishes. This way, individuals can “custom season” their food, or nibble the leaves throughout the meal, discarding the stems. Both the coriander-type herbs as well as the mints are torn and added to noodle, beef and chicken pho soups. Vietnamese herbs, chopped or whole leaf, are also added to salads and garnishes, as well as to sauces, marinades and chutneys.

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WATER DROPWORT
(asdsda, dasdasd, adasdas) Water dropwort (Oenanthe javanica) is also known as Korean minari, Chinese celery, or Japanese parsley. (Water dropwort should not be confused with its poison cousin, Water hemlock (Oenanthe crotata) which are both in the Apiaceae family.) Water dropwort is a perennial herb that originated in Asia and grows in damp, bog-like conditions. It prefers sandy soil and moist growing conditions. The small leaves are quite flavorful and delicious when added to a mixture of other greens. They also add excellent flavor to quiche, sandwiches, stir-fry, pasta and stew, as well as any creamed vegetable dish or casserole. It is best known for its use in Maeuntang, a spicy Korean fish soup made with red snapper, clams, shrimp, shitake and enoki mushrooms, kelp, a generous portion of garlic, Korean radish, green and white onions, and hot peppers.

#397 KOreAn MinAri – FlAMingO – (60-65 days) Known also as Oenanthe javanica, water dropwort, Chinese celery (not kintsai), or Japanese parsley (not mitsuba), Korean minari is a favorite garden green among Korean cooks when it is in season. From the Apiaceae family, the upright, crunchy green stems and leafy tops of this flavorful vegetable grow best in moist soil with temperatures ranging 68°-70°F. Growth is slow above 77°F and temperatures below 50°F plants will become purple. minari is not cold tolerant. Sow seeds in late summer to early fall depending on temperature conditions.

WATER PEPPER, SMARTWEED, KNOTWEED
(benitade, murasakitade, liao) This highly pungent perennial herb is grown primarily for its tiny spicy seedlings, but the plant can be used at any stage of growth. Water Pepper grows wild in Europe but is rarely used as a cultivated spice outside of Japan, where the fresh leaves are used primarily for seasoning.

#133 AKATAde - (10 days) This Japanese herb can be harvested as a seedling or allowed to mature for its flower spikes. Sow seeds in a damp location. It has a slightly bitter taste and is served with sashimi. mostly grown for its red, peppery seedlings, it also may be used in salads.

Maturity, adaptability and disease tolerance may differ under specific climate and/or growing conditions. Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com
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A universal Japanese flavored sweet/sour dressing that is used on many foods. It is the seasoning for making sushi rice, it is the salad dressing for the delicately sliced fresh vegetables in sunomono and namasu or it is the vinegar seasoning to use on vegetables for suzuke. • • • 1 cup sugar 1 cup white vinegar Salt to taste

Combine sugar and white vinegar in a saucepan on low heat. Stir to dissolve sugar. Add salt to taste. remove from heat as soon as sugar dissolves. Cool to room temperature. Basic Su can be prepared in advance and stored in the refrigerator.

Thinly slice any Japanese, Armenian or Thai cucumbers, Japanese eggplants, shiso leaves, red onions, green peppers, etc. Put in a large salad bowl. lightly dress with Basic Su and toss.

Sunomono Salad

Slice any one or two types of vegetables such as daikon radishes, red and small radishes, carrots, Japanese turnips, or just a red onion. dress with Basic Su and serve in 1-2 hours. Keep leftovers marinated in the Basic Su (becomes almost pickled-like) and store in refrigerator.

Suzuke

This recipe is shared to us by Terry Tsurue Combs. She learned to make it from Okinawan friends when stationed in Okinawa. • 4 bitter melons • 4 eggs • 4 tablespoons cooking oil • 1/2 brick medium/firm tofu • 2 tablespoons soy sauce • 1/4 cup dried bonita flakes • Salt/pepper to taste Cut bitter melon in half and scoop out seeds. Slice into 1/4 inch thick pieces. Soak in cold water for 3 minutes and drain well. Cut tofu into small cubes. heat oil in wok. Add bitter melon to hot oil and stir fry until bitter melon is soft. Add salt/pepper to taste. Add tofu and cook a minute longer. Add eggs and scramble with the bitter melon mixture until egg is set. move bitter melon mixture to one side of wok. Add soy sauce to uncovered side of wok. When soy sauce is bubbling, mix all ingredients. Add bonita flakes and stir. Serve with hot rice.

Bitter Melon with Egg and Tofu

Burdock or gobo is a long, fibrous root that can be eaten raw (sliced in salads) or cooked. A familiar recipe is Kimpira.

Burdock Kimpira

This is a home-style recipe to experiment with bitter melon. Bitter melons are bitter! If you haven’t acquired a taste for them, about a 3-minute parboil before adding them to a recipe will reduce the bitterness. • 1-2 slices of bacon • 4-5 bitter melons • 2-3 tablespoons soy sauce • 2-3 tablespoons sugar • 1/2 cup water Slice bacon into 1/4” pieces and sauté until done. Cut bitter melons in half lengthwise and remove seeds. Slice into 1/4” thick pieces and add to cooked bacon. Add soy sauce, sugar and water and cook until desired doneness.

Bitter Melon

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1/2 lb of gobo

2 tablespoons vegetable oil (can use a little sesame oil) 1/4 cup soy sauce 2 tablespoons sugar Cayenne pepper

Scrape the exterior of the root with a sharp knife to remove the skin. Cut gobo into thin matchstick size. Soak in water 15 minutes and rinse. do this a couple of times. Soak gobo in ice water, drain and pat dry (the gobo may be frozen at this point for later use). Add oil to hot pan and sauté gobo for 3-4 minutes. Add all ingredients and cook until all the liquid is absorbed. Take off heat and add cayenne pepper to taste.

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Try this salad gobo recipe. The earthy flavor and aroma from the burdock root is truly defined. • • • • • 2 teaspoons mayonnaise 1 teaspoon vinegar 1/2 teaspoon salt 1 teaspoon sugar Sesame seed (Add all ingredients to your desired taste)

Salada Gobo

Japanese eggplants, nasubi, are often deep-fried, su-age, or grilled because of their full flavor and beautiful purple color. The flesh and skin are very tender and rarely bitter. Soaking eggplants in water will reduce or remove the bitterness. • • Japanese eggplants Peanut, canola or vegetable oil

Deep Fried or Grilled Japanese Eggplants

Scrape the exterior of the root with a sharp knife to remove the skin. Cut gobo into thin matchstick size. Blanch the burdock for a minute or two. Immediately soak burdock in ice water, drain and pat dry. mix above ingredients to desired taste and dress over the cold burdock. Serve cold.

For deep-frying, leave Japanese long eggplants whole and cut 3-4 slits through the skin and for Japanese round eggplants cut in half. Then deep fry until the center of the eggplant is soft. For grilling, leave Japanese long eggplants whole and brush the eggplant with oil and poke a few holes through the skin. Put on a hot grill. Turn eggplants so they will cook evenly. If the skin gets charred, place the eggplants in cold water and peel off the charred skin. dip the cooked eggplants as you are eating them into the Ponsu sauce with grated daikon.

Grow soybeans in your kitchen garden for the freshest snack. Edamame is a good choice as an appetizer too. Bite on the cooked pod and out pops the beans. • green or black soybeans • Salt • Water Wash fresh podded soybeans. Add them to salted boiling water. Boil for 5 minutes or less. Taste test for the desired doneness.

Edamame

Crunchy and delicious Sanbai Zuke pickles. Auntie Aki has made this tsukemono for many years and we wanted to share this recipe with our customers to try and enjoy. • 2 medium daikons (giant white radish) 1 small cabbage 4 small cucumbers 4 carrots 1 small package kiri konbu 1 small package dry renkon (lotus root) • • • • •

Auntie Aki’s Sanbai Zuke

Auntie Betty’s takuan tsukemono is the best! The tsukemono is crunchy, salty, spicy, and sweet. Enjoy these pickles alone or along with your meal. • • • • • • 6 large daikon (giant white radish) 6 tablespoons of salt 3 cups sugar 1/2 cup vinegar 1/2 teaspoon tumeric Chile pepper (optional)

Auntie Betty’s Takuan Tsukemono

Wash all vegetables thoroughly. Cut daikon, cabbage, cucumber, and carrots into small bite size pieces. Salt vegetables. Place weight on top of vegetables and set over night. Next day, drain vegetables and squeeze water from vegetables. Set aside. Soften kiri konbu by soaking in water. Cook dry renkon until tender yet crunchy, Cool renkon. Cut kiri konbu and renkon into small pieces. Add to vegetables. Sauce • • • • • • 4 cups sugar or (1 cup mirin + 3 cups sugar) 1 cup soy sauce 3/4 cup white vinegar ginger (grated or sliced) 1 cup water 1-2 chili peppers

Wash daikon thoroughly and cut daikon into 1/2” x 1 1/2” pieces. Place in large pan for future mixing. Bring to boil salt, sugar, vinegar, and tumeric. quickly pour this liquid over over the cut daikon. let stand 2-3 hours and mix occasionally. Pack daikon into a sterile glass jars. Pour remaing liquid in jars covering daikon. Add chili peper (optional). Cover with lid. refrigerate. This tsukemono is not intended for long keeping.

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Combine sugar, soy sauce, and vinegar in sauce pan. heat until sugar is dissolved. Add ginger and chili peppers. remove from heat and cool slightly. Add vegetable mixture to sauce and let set for 1 hour, mix occasionally. drain sauce (and save) from vegetable mixture. Bring to boil the drained sauce and cool slightly. Add the vegetable mixture to sauce. do this process 2-3 times until vegetable mixture is to desired flavor. Place in sterilized jars. refrigerate. Pickles are ready to eat in 3-5 days.

Ichiyazuki is a salt pickling and is the easiest, fastest and most popular way of pickling. Basically, vegetables are washed, sliced, salted and placed under a weight for about a day. you may prepare this in the morning and serve pickles at dinner. raisins or chilies may be added for desired flavor. Salt is rinsed off the vegetable before serving. The vegetables are good for only 1-2 days. • Choice of vegetables such as nappa, cucumber, young radish leaves, mizuna, mustards, turnips and leaves, etc. Salt raisins, chilies – optional

Ichiyazuki (One night pickling)

Kabocha can be easily prepared to fully enjoy the flavor and texture of the winter squash. It can be served hot or cold depending on the time of year. • • • • • 1 kabocha Chicken broth or dashi 2 1/2 tablespoons sugar 1 tablespoon mirin 1 1/2 tablespoons soy sauce

Kabocha (Japanese Pumpkin)

• •

Cut kabocha in half and remove stringy portion and seeds. Peel any skin defects. Slice into chunks approximately 1 1/2” x 1 1/2”. Place chunks with skin side down in a large pot. Add enough chicken broth or dashi to cover kabocha, add sugar and mirin. Cover with lid. Bring to a boil and reduce to medium heat for about 10 minutes. Add soy sauce and continue to cook for 7-8 minutes or until a fork can penetrate the kabocha. uncover the pan and remove from heat. let the kabocha set awhile so the chicken broth/dashi gets absorbed.

For Chinese cabbage, wash nappa leaves. Sprinkle salt on leaves and massage salt into leaves (especially white mid ribs). Place nappa leaves in a deep pan or bowl. For sweet or hot flavoring, add raisins or chilies on the side of the leaves. Sprinkle salt on top of the nappa. Place a dish that will be able to sink down and place it on top of the nappa. Put a heavy weight on top of the plate. Another pan filled with water placed on top of the plate may be used as weight. When you are ready to eat the pickles, wash the leaves and squeeze out the water. Cut leaves into 1/2” lengths. daikon tops, radish leaves, takana or mustard leaves. Follow the like nappa process described above. It is preferred not to use raisins or chilies for these spicy vegetables. For cucumbers, they can be lightly peeled. Cut lengthwise in half and cut again 1/2” crosswise. Sprinkle with salt and massage and follow like nappa described above. Cut to desired size before serving.

This recipe is so simple and delicious you can hardly wait for next summer to grow more kabocha. • • • 1/2 - 1 kabocha (depending on size of kobocha and servings needed) Olive Oil Salt

Roasted Kabocha (Japanese Pumpkin)

This is a miso dressing or dipping sauce that may be used on fresh or blanched vegetables. Experiment with different vegetables such as green onions (try them blanched), any green beans, asparagus, snow peas, yu choy, kailaan, etc. • • • • 2 tablespoons vinegar 2 tablespoons sugar 1/4 cup miso Chile flakes, sesame seeds are optional for flavoring

Miso Su

heat oven to 475° F. Cut kabocha in half and remove stringy portion and seeds. Peel any skin defects. Slice into chunks approximately 1 inch x 1 inch. Place chunks of kabocha in a roasting pan. drizzle with olive oil and salt to taste. Occasionally, toss kabocha to prevent burning. roast for 15-20 minutes.

Instead of using the vinegar and sugar ingredients, use the Basis Su you may already have prepared. mix all the dressing ingredients until smooth. Add a little water to thin or to reduce the flavor if necessary. miso Su can be prepared in advance and stored in the refrigerator.

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This uncomplicated citrus flavored dipping sauce can be used for salads, tempura vegetables, shabu-shabu, yosenabe and mizutaki. • • • • 1/2 cup yuzu or lemon juice 1/2 cup soy sauce 6 tablespoons chicken broth or dashi 2 tablespoons mirin

Ponsu Sauce

rakkyo is used raw or cooked, like bulb onions, but most recognized as a pickling onion. here are 2 traditional recipes from Japan.

Rakkyo Pickles

• • • • •

Salted Rakkyo Pickles
2.2 lbs cleaned rakkyo bulbs 6 tablespoons salt 2 red hot peppers 3 cups water 1/4 cup vinegar

Combine all sauce ingredients. Try adding grated daikon (drained) to individual sauce dishes and pour Ponsu sauce over it. Serve at room temperature and store in the refrigerator.

Okazu
This is a complete main dish to serve with rice and pickles. here are a few kitchen garden recipes to add to your everyday menu.

Chinese Cabbage Okazu
• • • • • diced pork, beef or chicken (meat is used as flavoring and is optional) 1 sliced onion 1 nappa 6 cut tomatoes Sugar to taste

Combine salt, peppers and water in a sauce pan and bring to a boil. let this cool and then add vinegar. Set a side and refrigerate. Clean rakkyo bulbs by removing roots, tops, and outer white skin. Wash rakkyos and air dry. Blanch cleaned rakkyos (drain well) and put them in a clean jar. Pour the cold dressing over the rakkyos in jar. It is important that the rakkyos are hot and the dressing is cold before they are added together. Keep refrigerated for 1 week. The salted rakkyo pickles are ready to eat. The pickles will keep for about 2 months refrigerated.

Sweet and Sour Rakkyo Pickles
• • • • • • 2.2 lbs cleaned rakkyo bulbs 3 tablespoons salt 2/3 cup sugar 2 red hot peppers (no seeds) 1 cup water 1 1/3 cup vinegar

Brown meat and add sliced onions. Cut nappa into 1” slices. Add the white mid ribs first and then the leaf parts. Add tomatoes and a little water so the stew will not burn. Bring to a boil and then simmer until desired doneness. Add sugar to taste.

Vegetable Okazu
• • • • diced pork, beef or chicken (meat is used as flavoring and is optional) Japanese eggplants, tomatoes, green peppers, green beans, onions, etc. Soy sauce Sugar

Brown meat and add cut tomatoes. Cut vegetables into large chuck sizes and add a little water so the stew will not burn. Bring to a boil and then simmer until desired doneness. Add a little soy sauce and sugar to taste.

Combine salt, sugar, peppers and water in a sauce pan and bring to a boil. let this cool and then add vinegar. Set a side and refrigerate. Clean rakkyo bulbs by removing roots, tops, and outer white skin. Wash rakkyos and air dry. Blanch cleaned rakkyos (drain well) and put them in a clean jar. Pour the cold dressing over the rakkyos in jar. It is important that the rakkyos are hot and the dressing is cold before they are added together. Keep refrigerated for 2 weeks. The sweet and sour rakkyo pickles are ready to eat. The pickles will keep for about a year refrigerated.

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Sesame Seed Dressing for Steamed/Boiled Vegetables
This nutty sesame dressing will complement almost any vegetable. Try growing sesame seeds in your garden! • • • • • A green vegetable such as spinach, watercress, komatsuna, misome, Chinese cabbage, green beans, etc. 2-4 tablespoons roasted and/or ground white, tan or black sesame seeds 2 tablespoons sugar 2 tablespoons soy sauce 2 tablespoons chicken broth or dashi

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

A simple soup delicious served during cold winter months. Winter melon is mild flavored with a crunchy melon texture. • Winter Melon • diced beef, chicken or pork • Mushrooms, water chestnuts, green onions, carrots, etc. • Chicken broth • egg (optional) • Seaweed (optional) Cut winter melon in half and scoop out the stringy portion and seeds. Peel the skin and cut into large chunks. Slice mushrooms, water chestnuts, green onions, etc. Sauté ground or diced meat being used for flavoring. Add the chicken broth and bring to a boil. Add the melon and all the vegetable ingredients. Bring to a boil and simmer 15-20 minutes until melon is tender. Add soy sauce to taste. may add seaweed and/or a slightly beaten egg. Stir until it egg is cooked.

Winter Melon Soup

Aemono
Aemono is salad using cooked ingredients. It is important to use cooked vegetables after they have been cooled, prepared as close to the time of serving and remove as much moisture as possible from the ingredients. To maintain the green color of a vegetable such as spinach and chrysanthemum greens, it is important to quickly cool after cooking.

This is a hot-pot method of cooking derived from a mongolian style. Shabu-shabu can be cooked at the stove or table using a cast iron pot or shabu-shabu ceramic pot. A favorite dish served during cold winter months. Enjoy cooking shabu-shabu together with family and guests. • Vegetables from your kitchen garden such as bunching onions, Chinese cabbage, chrysanthemum greens, spinach, mizuna, mustards, daikon, mushrooms, etc. • Very thinly sliced beef, small chucks of chicken, tofu and/or seafood

Shabu-Shabu

Rakanzu ae
(radish and Carrots) • • • • • • • • 1/2 lb daikon (giant white radish) 1-2 carrots Boiled konbu (to you taste) 2 tablespoons sesame oil 1/2 teaspoon soy sauce 1 1/2 tablespoon sugar 2 tablespoons vinegar 1/2 teaspoon salt

• Chicken broth or water Cut vegetables to desired size. Pour chicken broth or water (water will make a lighter broth from all the meats and vegetables being cooked) into cooking pot to cover the quantity of items being cooked. Bring chicken broth to a boil. Add meats, and cook until it is slightly done. Add vegetables and cook until desired. dip meat and vegetables into the Ponsu sauce with grated daikon and enjoy.

mix soy sauce, sugar, vinegar and salt and set aside. Slice daikon, carrots, and boiled konbu into very thin strips. Saute them in sesame oil until wilted. Added liquid mixture and cook until liquid is absorbed.

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(Tofu and sesame seed dressing with spinach) • 1 lb spinach • 1/4 block tofu • 2 tablespoons miso • 2 teaspoons goma (sesame seeds) • 2 tablespoons sugar • Pinch of salt In a large pot, bring a large amount of water to a boil and add a pinch of salt. Add spinach stems end first. Over high heat, bring water back to a boil. do not cover. As soon as the water begins to boil again, quickly put pot under sold running water and allow the spinach to cool. Strain as much water from spinach as possible. you can squeeze out the water by hand. Cut spinach in 2 inch lengths. Squeeze and massage the moisture out of the tofu by wrapping it in a woven dish cloth. The tofu should not go through the cloth. When the fluid is milky white you can stop. Grind goma until very fine. mix miso and sugar. Add the mixture with the tofu and goma. Add spinach and mix well.

Horenso Shira ae

Shungiku to Nameko
(Chrysanthemum Garland and Straw mushrooms) • • • • • 1 bunch shungiku (chrysanthemum garland) 1 small can or 1/3 cup nameko (straw mushrooms) 1/3 cup stock 2 tablespoons soy sauce 1 teaspoon mirin

In a large pot, bring a large amount of water to a boil and add a pinch of salt. Add shungiku stems end first. Over high heat, bring water back to a boil. do not cover. As soon as the water begins to boil again, quickly put pot under sold running water and allow the shungiku to cool. Strain as much water from shungiku as possible. you can squeeze out the water by hand. Cut shungiku in 1 inch lengths. Place Nameko in colander and pour boiling water over it. Bring to a boil the nameko, stock, soy sauce and mirin. Cool mixture and add with shungiku.

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Gijiu Kitazawa worked many years as an apprentice for a seed company in Japan prior to starting Kitazawa Seed Company in 1917. The business operated in a large warehouse with a storefront located in downtown San Jose, California. At this time, America’s vegetables reflected a homogenous national palate yet Kitazawa Seed Company sold all kinds of seeds from domestic and foreign sources. This was also when the Company began selling and promoting their own line of packaged seeds of Asian vegetables. The Asian vegetable seeds were sold primarily to customers who wanted to grow Asian vegetables in order to prepare traditional Japanese dishes. The seeds were sold in the familiar manila packets with green ink that we use today. Gijiu also built a thriving bulk seed business in the developing farming areas of California and Oregon selling to predominantly JapaneseAmerican farmers. From 1942 to 1945 Kitazawa Seed Company was forced to abandon the business due to WWII. The Kitazawa family, along with all other JapaneseAmericans, were moved and put into relocation Camps during that time. Gijiu restarted the business after the war. many of his customers had relocated due to land ownership changes. This is when Kitazawa Seed Company began selling and shipping seeds across the united States. Over nine decades later, American taste buds and produce now reflect the diversity of our population. Once exotic sounding vegetables like eda mame, nappa, daikon and kabocha have become a part of our kitchens and gardens. Kitazawa Seeds proudly continues to offer the highest quality Asian seeds to delight the diverse palates of our customers. We offer over 400 seed varieties that produce “dento yasai” or traditional heirloom vegetables of Japan to the Asian vegetables popularly found in farmer markets, specialty grocery stores and restaurants. Now you can grow them in your kitchen garden, sell them at your garden center and grow them commercially.

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AMArAnTH ..........................................................................................6 All red leaf ..............................................................................................................6 Bayam ..........................................................................................................................6 double Color............................................................................................................6 red Beauty................................................................................................................6 red leaf......................................................................................................................6 White leaf .................................................................................................................6 ArUgUlA ..............................................................................................6 Arugula .......................................................................................................................7 BAllOOn FlOWer .............................................................................6 Toraji .............................................................................................................................6 BASil - THAi .........................................................................................7 langkuri .....................................................................................................................7 lemon ..........................................................................................................................7 Nicobar ........................................................................................................................7 Penang lemon Basil..........................................................................................7 Samui ...........................................................................................................................7 Siam queen .............................................................................................................7 Thai ................................................................................................................................7 Thai red ......................................................................................................................7 BeAn ......................................................................................................7 Adzuki Bean ................................................................................................................7 late Tamba ...............................................................................................................7 Broad Bean...................................................................................................................8 Nintoku Giant .........................................................................................................8 Green Bean Bush .....................................................................................................8 Alicante .......................................................................................................................8 Green Bean Pole .......................................................................................................8 Blue lake ...................................................................................................................8 Kentucky Blue ........................................................................................................8 Kentucky Wonder.................................................................................................8 Kwintus .......................................................................................................................8 hyacinth Bean (lablab) .......................................................................................8 Akahana Fujimame ............................................................................................8 murasakiirohana Fujimame .........................................................................8 Purple moon ............................................................................................................8 Shirohana Fujimame .........................................................................................8 mung Bean/Sprout..................................................................................................8 mappe Green ..........................................................................................................8 Shell Bean .....................................................................................................................8 Akahana mame ....................................................................................................8 Shirohana mame..................................................................................................9 Soybean...........................................................................................................................9 Beer Friend ...............................................................................................................9 Kouri..............................................................................................................................9 lucky lion .................................................................................................................9 Tamba Kuro..............................................................................................................9 Tankuro .......................................................................................................................9 White lion .................................................................................................................9 Sword Bean ..................................................................................................................9 Akanata mame ......................................................................................................9 Shironata mame ...................................................................................................9 Winged Bean...............................................................................................................9 Winged Bean ..........................................................................................................9

yard long Bean .........................................................................................................9 Akasanjaku ..............................................................................................................9 dark Green ...............................................................................................................9 Kurojuroku ................................................................................................................9 mosaic ......................................................................................................................10 Orient Wonder .....................................................................................................10 red Noodle ............................................................................................................10 Tsu In .........................................................................................................................10 White Seeded .......................................................................................................10 BUrdOCK .......................................................................................... 10 ha Gobo ..................................................................................................................10 Salada musume .................................................................................................10 Takinogawa ...........................................................................................................10 Watanabe Early ..................................................................................................10 CArrOT .............................................................................................. 10 Atomic red ............................................................................................................11 Cosmic Purple......................................................................................................11 Kyoto red ...............................................................................................................11 lunar White ..........................................................................................................11 mini Sweet .............................................................................................................11 New Kuroda ..........................................................................................................11 Solar yellow ...........................................................................................................11 CHineSe BrOCCOli ........................................................................ 11 Green lance hybrid .........................................................................................11 Kailaan .....................................................................................................................11 ryokuho hydrid ..................................................................................................11 Suiho hybrid .........................................................................................................11 Te you........................................................................................................................11 Wan Shen ...............................................................................................................12 CHineSe CABBAge ......................................................................... 12 Fluffy Top Type .........................................................................................................12 Kaisin hakusai....................................................................................................12 head Type ...................................................................................................................12 Aichi ...........................................................................................................................12 Blues hybrid .........................................................................................................12 Chorus hybrid ......................................................................................................12 Kyoto No. 3 ............................................................................................................12 matsushima No. 2 ............................................................................................12 mini Kisaku 50 hybrid ..................................................................................12 Tenderheart hybrid...........................................................................................12 Wr-70 days hybrid..........................................................................................12 loose-head Type ....................................................................................................12 Beka Santoh .........................................................................................................12 Chirimen hakusai .............................................................................................13 Green Seoul ..........................................................................................................13 hiroshimana .........................................................................................................13 maruba Santoh round..................................................................................13 Osaka Shirona .....................................................................................................13 Tokyo Bekana ......................................................................................................13 Vitaminna ...............................................................................................................13 yukina Savoy ........................................................................................................13 michihili Type ...........................................................................................................13 Green rocket hybrid .......................................................................................13 monument hybrid.............................................................................................13
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CHineSe CelerY ............................................................................. 13 Kintsai .......................................................................................................................13 Nan ling..................................................................................................................14 White queen ........................................................................................................14 CHineSe leeK .................................................................................. 14 Flowering Chinese leek ...............................................................................14 hiro haba ...............................................................................................................14 CHrYSAnTHeMUM greenS ......................................................... 14 Garland round leaf ........................................................................................14 Garland Serrated leaf ....................................................................................14 Komi Shungiku Salada .................................................................................14 Oasis ..........................................................................................................................14 COllArd .............................................................................................15 Georgia Southern ..............................................................................................15 COrn................................................................................................... 15 Bonus hybrid .......................................................................................................15 mirai® 131y hybrid...........................................................................................15 mirai® 350BC hybrid.......................................................................................15 mirai® mini 003y hybrid ..............................................................................15 CreSS ................................................................................................. 15 Garden Cress........................................................................................................15 True Watercress ..................................................................................................16 upland Cress ........................................................................................................16 Wrinkled Crinkled .............................................................................................16 CUCUMBer ....................................................................................... 16 Armenian ................................................................................................................16 Armenian Striped ..............................................................................................16 Calypso F1..............................................................................................................16 lucky dance hybrid.........................................................................................16 mongkut hybrid (Thai)...................................................................................16 Palace King hybrid...........................................................................................16 Palace Pride hybrid..........................................................................................16 Progress hybrid ..................................................................................................16 Soarer hybrid........................................................................................................16 Sooyow Nishiki....................................................................................................17 Southern delight hybrid ...............................................................................17 Suhyo Cross hybrid..........................................................................................17 Summer dance hybrid...................................................................................17 Summer Top hybrid .........................................................................................17 Tasty Green hybrid ...........................................................................................17 Tasty queen 10, hybrid .................................................................................17 Tsuyataro hybrid ................................................................................................17 yamato Sanjaku .................................................................................................17 eggPlAnT ......................................................................................... 17 Chinese / Taiwan Type.......................................................................................17 Bride ...........................................................................................................................17 Ping-Tung long ..................................................................................................18 Japanese Type ..........................................................................................................18 Black Shine hybrid...........................................................................................18 Choryoku, hybrid ...............................................................................................18 dewako One Bite...............................................................................................18 Kamo .........................................................................................................................18

Konasu .....................................................................................................................18 Kurume long .......................................................................................................18 Kyoto Egg hybrid ...............................................................................................18 millionaire hybrid .............................................................................................18 mizuno Takumi, hybrid .................................................................................18 money maker #2 hybrid or Senyro Ni Gou hybrid ...................18 Shoya long hybrid ...........................................................................................18 yasakanaga hybrid ..........................................................................................18 Thai Type......................................................................................................................18 masego hybrid ....................................................................................................18 roleks hybrid .......................................................................................................19 Tiger hybrid ...........................................................................................................19 FlOWering BrASSiCA .................................................................. 19 Broccoli raab-rapini ..........................................................................................19 Early Fall ..................................................................................................................19 Spring ........................................................................................................................19 Flowering Chinese Cabbage ..........................................................................19 Shuka hybrid........................................................................................................19 Flowering Pak Choi Type ..................................................................................19 Kosaitai ....................................................................................................................19 yu Choy Sum ........................................................................................................19 yu Choy Sum hybrid .......................................................................................19 gOUrd................................................................................................ 19 Bitter melon ..............................................................................................................20 Ant hybrid ..............................................................................................................20 Bitter Gourd long .............................................................................................20 Bitter melon hybrid..........................................................................................20 Futo-Spindle ..........................................................................................................20 Green Skin .............................................................................................................20 India hybrid...........................................................................................................20 Indra hybrid ..........................................................................................................20 Bottle Gourd ..............................................................................................................20 Giant ..........................................................................................................................20 long Opo – long upo ...................................................................................20 minature ..................................................................................................................20 Calabash Gourd .....................................................................................................20 long............................................................................................................................20 round ........................................................................................................................20 Jointed Gourd-hairy melon.............................................................................21 mokwa, mao gua ..............................................................................................21 mokwa long.........................................................................................................21 luffa Angled & Smooth.....................................................................................21 Chinese Okra, Angled ....................................................................................21 luffa Short, Smooth .........................................................................................21 Tinda Gourd...............................................................................................................21 Tinda ..........................................................................................................................21 Winter melon ...........................................................................................................21 Balloon hybrid ....................................................................................................21 Giant Wax Gourd ..............................................................................................21 Oblong ......................................................................................................................21 round ........................................................................................................................21 JAPAneSe MUgWOrT .................................................................... 21 yomogi ......................................................................................................................21

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JiCAMA ............................................................................................... 22 True Jicama............................................................................................................22 KOMATSUnA ..................................................................................... 22 Green Boy hybrid ..............................................................................................22 Komatsuna ............................................................................................................22 Natsu rakuten-Summer Fest hybrid ...................................................22 red Komatsuna hybrid .................................................................................22 leTTUCe ............................................................................................. 22 Celtuce, Chinese Stem ...................................................................................22 manoa.......................................................................................................................22 New red Fire ........................................................................................................23 New yui mai .........................................................................................................23 Okayama Salad ..................................................................................................23 Taiwan Sword leaf ...........................................................................................23 MAlABAr SPinACH ........................................................................ 23 Green Stem ............................................................................................................23 red Stem .................................................................................................................23 MelOn .............................................................................................. 23 Ginkaku hybrid ..................................................................................................23 hakucho hybrid .................................................................................................23 hime Kansen hybrid .......................................................................................23 Ichiba Kouji hybrid ..........................................................................................24 Kincho hybrid ......................................................................................................24 New melon ............................................................................................................24 MiBUnA ............................................................................................. 24 Green Spray hybrid ..........................................................................................24 mibuna Early ........................................................................................................24 MiSOMe ............................................................................................. 24 Choho hybrid .......................................................................................................24 misome hybrid....................................................................................................24 MiZUnA .............................................................................................. 24 mizuna Early ........................................................................................................24 mizuna Purple .....................................................................................................25 MOlOKHiA ........................................................................................ 25 molokhia .................................................................................................................25 MUSTArd........................................................................................... 25 Baby leaf Salad mustard.................................................................................25 Crimson red .........................................................................................................25 Garnet Giant .........................................................................................................25 Golden Frill ............................................................................................................25 Golden Streak ......................................................................................................25 mizuna Green Streak .....................................................................................25 mizuna red Streak ..........................................................................................25 ruby Streak ...........................................................................................................25 Scarlet Frill hybrid.............................................................................................26 Spicy Green hybrid...........................................................................................26 Wasabina................................................................................................................26 Broad leaf mustard .............................................................................................26 Chirimen hakarashi ........................................................................................26 hatakena ................................................................................................................26 miike Giant............................................................................................................26 Osaka Purple ........................................................................................................26

red Giant ................................................................................................................26 yanagawa Takana ............................................................................................26 Chinese mustard ...................................................................................................26 Gai-Choi ...................................................................................................................26 Small Gai Choi ....................................................................................................26 Green in the Snow mustard...........................................................................26 Serifon .......................................................................................................................26 head Type/Wrapped heart..............................................................................26 Kekkyu Takana ...................................................................................................26 Seaweed mustard..................................................................................................26 Oka hijiki ................................................................................................................26 Stem mustard...........................................................................................................27 horned, Kobu Takana ....................................................................................27 Tsa Tsai round ....................................................................................................27 OKrA................................................................................................... 27 Cajun delight hybrid ......................................................................................27 Tokyo Gokkaku ...................................................................................................27 OniOn-BUlB ..................................................................................... 27 Imai Early yellow ...............................................................................................27 Shonan red...........................................................................................................27 Superex hybrid....................................................................................................27 OniOn-BUnCHing .......................................................................... 27 red Bunching Onion ..........................................................................................27 red Beard ...............................................................................................................27 Single Stalk Type ....................................................................................................28 heshiko ....................................................................................................................28 Ishikura Improved .............................................................................................28 Shimonita Negi ...................................................................................................28 Tokyo long.............................................................................................................28 Splitting-Cluster Type ..........................................................................................28 Evergreen Nebuka ............................................................................................28 Kyoto Kujo Negi .................................................................................................28 menegi .....................................................................................................................28 PAK CHOi ........................................................................................... 28 Green Stem Type ....................................................................................................28 hanakan hybrid .................................................................................................28 mei qing hybrid.................................................................................................29 San Fan hybrid ...................................................................................................29 Shanghai, large Green .................................................................................29 White Stem Type ....................................................................................................29 Chinese Pak Choi..............................................................................................29 dwarf Pak Choi ...................................................................................................29 dwarf Pak Choi 4” hybrid............................................................................29 Extra dwarf Pak Choi .....................................................................................29 Joi Choi hybrid ....................................................................................................29 meduim Pak Choi .............................................................................................29 Taisai ..........................................................................................................................29 Tatsoi..........................................................................................................................29 Tatsoi Savoy...........................................................................................................29 Toy Choy hybrid .................................................................................................29 Specialty Pak Choi ................................................................................................30 Fun Jen hybrid ....................................................................................................30 Golden yellow hybrid .....................................................................................30 Purple Choi hybrid ...........................................................................................30
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red Violet Tatsoi hybrid ................................................................................30 PArSleY............................................................................................. 30 Chinese Parsley ......................................................................................................30 leisure ......................................................................................................................30 Japanese Parsley ....................................................................................................30 mitsuba ....................................................................................................................30 PeAS, ediBle POd PeAS & SHOOTS........................................... 30 Garden Pea ................................................................................................................30 Kurume hi-Crop .................................................................................................30 Snow Pea ....................................................................................................................31 dwarf Grey Sugar ..............................................................................................31 mammoth melt Sugar....................................................................................31 Oregon Giant........................................................................................................31 Oregon Sugar Pod II ........................................................................................31 Taichung 11 ..........................................................................................................31 Snow Pea Shoots/Tips ........................................................................................31 usui.............................................................................................................................31 Sugar Pea....................................................................................................................31 Taichung 13 ..........................................................................................................31 PePPer ............................................................................................... 31 Green/Sweet Pepper ............................................................................................31 Fushimi.....................................................................................................................31 Shishito ....................................................................................................................31 Slim Pim hybrid ..................................................................................................31 hot Pepper .................................................................................................................31 Birdseye Chili .......................................................................................................31 Prik Chi Faa...........................................................................................................31 Sapporo hot ..........................................................................................................32 Takanotsume ........................................................................................................32 Thai Chili .................................................................................................................32 yatsufusa ................................................................................................................32 PerillA (SHiSO)............................................................................... 32 Aka Shiso ................................................................................................................32 Ao Shiso...................................................................................................................32 hojiso ........................................................................................................................32 Korean Perilla ......................................................................................................32 PiCKling MelOn ............................................................................ 32 Green Stripe ..........................................................................................................32 Katsura Giant .......................................................................................................32 Numame..................................................................................................................32 POHA BerrY..................................................................................... 33 Giant ..........................................................................................................................33 rAdiSH ............................................................................................... 33 Chinese radish .......................................................................................................33 China rose ............................................................................................................33 Everst, hybrid........................................................................................................33 Green meat ...........................................................................................................33 mantanghong hybrid .....................................................................................33 red meat.................................................................................................................33 Shunkyo ...................................................................................................................33 Small radishes........................................................................................................33

Aka Karaine hybrid .........................................................................................33 Iwai daikon ...........................................................................................................34 Japanese long Scarlet ...................................................................................34 Karaine hybrid ....................................................................................................34 Shirahime hatsuka daikon ........................................................................34 White Icicle ............................................................................................................34 Giant White radish..............................................................................................34 April Cross hybrid .............................................................................................34 Giant luo Buo .....................................................................................................34 mino Early ..............................................................................................................34 mino Sum Cross hybrid................................................................................34 miyashige Green Neck ..................................................................................34 Nerima ......................................................................................................................34 Oharu hybrid ........................................................................................................35 Omny hybrid, All Season .............................................................................35 relish Cross hybrid..........................................................................................35 resist riso hybrid ...........................................................................................35 Sakurajima mammoth...................................................................................35 Shogoin Globe.....................................................................................................35 Tokinashi, All Season .....................................................................................35 Wakayama White..............................................................................................35 Korean radish .........................................................................................................35 Big Time hybrid ..................................................................................................35 Good luck hybrid .............................................................................................35 Il Shim hybrid ......................................................................................................35 Passion Altari hybrid ......................................................................................35 rock Cheon hybrid ..........................................................................................35 Seoho - West lake hybrid...........................................................................35 Super luck hybrid ............................................................................................36 Tae Baek hybrid .................................................................................................36 White Gem hybrid ............................................................................................36 White rat hybrid ...............................................................................................36 radish leaf ..............................................................................................................36 hattorikun hybrid..............................................................................................36 Saisai Purple, hybrid .......................................................................................36 radish for Sprouts & micros..........................................................................36 All Purple ................................................................................................................36 China rose ............................................................................................................36 daikon Sprouts - White Stem ...................................................................36 Green Stem ............................................................................................................36 Purple Stem ...........................................................................................................36 red stem .................................................................................................................36 riCe ..................................................................................................... 37 Koshihikari.............................................................................................................37 Seed MiXTUreS............................................................................... 37 Edible Flower mix..............................................................................................37 honey Bee mix....................................................................................................37 SeSAMe .............................................................................................. 37 Kingoma ..................................................................................................................37 Kurogoma ...............................................................................................................37 Shirogoma ..............................................................................................................37

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SPinACH ............................................................................................ 38 Akarenso hybrid ................................................................................................38 Okame hybrid......................................................................................................38 Orai – Alrite hybrid ..........................................................................................38 SQUASH.............................................................................................. 38 Summer Squash .....................................................................................................38 Early Bulam hybrid ..........................................................................................38 Winter Squash .........................................................................................................38 Akehime hybrid..................................................................................................38 Baby delica, hybrid ..........................................................................................38 Blue Kuri .................................................................................................................38 Chirimen ..................................................................................................................39 delica-Ebisu hybrid..........................................................................................39 Fairy hybrid ...........................................................................................................39 hokkori hybrid ....................................................................................................39 hokkori 133 hybrid .........................................................................................39 Kogiku.......................................................................................................................39 Kuribo hybrid .......................................................................................................39 Kurinishiki hybrid .............................................................................................39 Shishigatani ..........................................................................................................39 Super delite hybrid ..........................................................................................39 Sweet dumpling .................................................................................................39 Sweet mama hybrid ........................................................................................39 Tetsukabuto hybrid ..........................................................................................40 uchiki Kuri .............................................................................................................40 Vegetable Spaghetti.........................................................................................40 SWiSS CHArd................................................................................... 40 Fantasia Orange ................................................................................................40 Golden Sunrise ...................................................................................................40 magenta Sunset .................................................................................................40 ruby red .................................................................................................................40 umaina.....................................................................................................................40 TOMATO ............................................................................................. 40 Grandeur hybrid ................................................................................................40 Katana hybrid......................................................................................................41 momotaro hybrid ..............................................................................................41 Odoriko hybrid ....................................................................................................41 Sun Gold hybrid .................................................................................................41 Suncherry Extra Sweet hybrid ..................................................................41 Super Sweet 100 hybrid ...............................................................................41 TUrniP................................................................................................ 41 Nozawana, Turnip Greens ...........................................................................41 hakurei hybrid ....................................................................................................41 hidabeni ..................................................................................................................41 hinona Kabu ........................................................................................................41 Purple Top ..............................................................................................................41 red round .............................................................................................................41 Shogoin ....................................................................................................................42 Tennouji Kabura ................................................................................................42 Tokyo Cross hybrid...........................................................................................42 Tokyo market........................................................................................................42 Tsugaru Scarlet hybrid ..................................................................................42

VieTnAMeSe HerBS ....................................................................... 42 Kinh Gioi .................................................................................................................42 Ngo Gai ....................................................................................................................42 large leaf...............................................................................................................42 WATer drOPWOrT ........................................................................ 43 Korean minari - Flamingo...........................................................................43 WATer PePPer ................................................................................ 43 Akatade ....................................................................................................................43 reCiPeS.............................................................................................. 44 Basic Su .......................................................................................................................44 Sunomono Salad ...............................................................................................44 Suzuke ......................................................................................................................44 Bitter melon ..............................................................................................................44 Bitter melon with Egg and Tofu ..................................................................44 Burdock ........................................................................................................................44 Kimpira .....................................................................................................................44 Salada Gobo .........................................................................................................45 Edamame ....................................................................................................................45 Auntie Betty’s Takuan Tsukemono ............................................................45 deep Fried or Grilled Eggplant.....................................................................45 Auntie Aki’s Sanbai Zuke ................................................................................45 Kabocha.......................................................................................................................46 roasted Kobocha ..................................................................................................46 Ichiyazuki ....................................................................................................................46 miso Su ........................................................................................................................46 Ponsu Sauce .............................................................................................................47 Okazu ............................................................................................................................47 Chinese Cabbage Okazu .............................................................................47 Vegetable Okazu................................................................................................47 rakkyo Pickles ........................................................................................................47 Salted rakkyo Pickles ....................................................................................47 Sweet & Sour rakkyo Pickles ...................................................................47 Sesame Seed dressing ......................................................................................48 Shabu-Shabu ............................................................................................................48 Winter melon Soup ..............................................................................................48 Aemano ........................................................................................................................48 rakanzu ae ...........................................................................................................48 horenso Shira ae...............................................................................................49 Shungiku to Nameko .....................................................................................49

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Kitazawa Seed Co.

ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com


P.O. Box 13220, Oakland, CA 94661-3220

O R D E R
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*Required information if a variety is out of stock we will substitute unless indicated: deleTe CAll
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NOTE: Please see ordering information on inside back cover.

All Seed Packets are $3.49 each
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Shipping info for Year 2011
SHiPPing CHArgeS 1 to 15 seed packets ............................. $5.55 16 to 30 seed packets .......................... $9.55 31 seed packets and over .................. Additional shipping charge may apply
©2011 Kitazawa Seed Company

Kitazawa Seed Co.

ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com

O R D E R
P.O. Box 13220, Oakland, CA 94661-3220

F O R M

All Seed Packets are $3.49 each
iTeM # nAMe OF iTeM QTY PriCe eACH TOTAl

13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

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$

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Kitazawa Seed Co.

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O R D ERING INFORMATION
Thank you for your interest in Kitazawa Seeds as your source for Asian vegetable seeds!
BUlK Seed PUrCHASing We will provide a bulk seed price quote for any vegetable variety we offer in the catalog and website. Our website has an expanded vegetable list to select from. There may be minimum purchasing requirements. Are you looking for a particular vegetable or variety? Ask us, we may be able to obtain it from our producers in the uS or abroad. Special orders may have purchasing requirements. reTAiler Please contact us for information about our retail program. We will gladly customize your order to fit your needs. giFT CerTiFiCATeS Share the joy of gardening! Our gift certificates make perfect presents for gardening enthusiasts and novices alike. We will be happy to send the gift certificate, catalog and gift message to the special gardener. Sold in increments of $25, $50, $75 and $100. Please complete all order form information. Order PrOCeSSing And SHiPPing inFOrMATiOn We do our best to process orders as quickly as possible. Please allow 1 to 3 days for order processing after receipt of the order. All orders are shipped by uS Postal Service Priority mail. Priority mail usually takes 2-4 days for delivery. Please contact us if you have special shipping requirements. PriVACY POliCY All customer information is confidential and never sold or shared. OUr gUArAnTee We select our seed varieties from highly regarded seed growers and producers from all over the world. Our guarantee is to offer top quality seeds and ample quantities per packet. All seed is tested for purity, germination and vigor before offered for sale. We do not sell genetically modified seed. Please review your order promptly upon receipt and notify us within a week if we have made an ordering error. We will correct our error and guarantee customer satisfaction. We are not responsible for any seed/crop loss due to improper storage conditions, weather/climate conditions, improper planting. maturity, adaptability and disease tolerance may vary under different conditions. Our liability is limited in amount to the purchase price of the seeds and shall not be liable for any consequential or incidental damages. nOTiCe TO BUYer We warrant that seeds sold have been labeled as required under state and federal seed laws and they conform to the label description. We make no other or further warranty, expressed or implied. No liability hereunder shall be asserted unless the buyer or user reports to the warrantor within a reasonable period after discovery (not to exceed 30 days) any conditions that might lead to a complaint. Our liability on this warranty is limited in amount to the purchase price of the seeds. COnTACT US And WAYS TO PlACe YOUr Order We value our customers’ opinions and welcome your feedback. Please share with us any comments, suggestions and recommendations you may have. Are there seed varieties you would like us to add to our seed line? Would you like Kitazawa Seeds sold at a nursery/ garden center in your area? how did you find us? how can we improve our website? your opinion is greatly appreciated. On-line www.kitazawaseed.com Please visit our website for more information and secure easy online ordering. By e-MAil seeds@kitazawaseed.com Please email us the appropriate information provided on the enclosed order form. Payment is accepted by mastercard/Visa credit card. Please phone your credit card information to us. We advise not to email your credit card information. By PHOne at 510-595-1188 8:00am-5:00pm Pacific Time. If you’d like to order by phone, please have your mastercard/Visa credit card handy. By FAX at 510-595-1860 Anytime, day or night. Please complete the enclosed order form. Payment is accepted by mastercard/Visa credit card. By MAil Kitazawa Seed Company PO Box 13220 Oakland, CA 94661-3220 Please complete the enclosed order form. Payment is accepted by mastercard/Visa credit card, uSd check and money order.

Kitazawa Seed Co.

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P.O. Box 13220 Oakland, CA 94661-3220 ph: 510/595-1188 fx: 510/595-1860 seeds@kitazawaseed.com www.kitazawaseed.com

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