• Heirloom, Non-GMO.
• Perilla frutescens var. frutescens.
• 70 days.
• Warm season annual.

This large leaf perilla is a Korean specialty. The leaves are two-toned-- bright green on top and light purple underneath. They have a unique flavor that tastes somewhere between mint and basil and are often used as a wrap for sushi and cooked food. Excellent as a microgreen for salads/garnish. Plants grow vigorously and show best color in warm temperatures.

2g packet: ~ 1,675 seeds

• Prepare fertile, well-drained soil. Sow by broadcasting seeds in late spring/summer after last frost, in a warm, sunny location. Or sow using the info in the chart. Seeds need light to germinate so cover with a thin soil layer. Keep soil moist. Fertilize as needed. Plant is heat tolerant and prefers full sun to light shade. For best germination, seed should be stored at 41°F until planted.
• Use as a wrap for meats, sushi, salad, tempura or as an edible garnish. Leaves are also pickled and eaten during winter.

• 30 days.

Mizuna Mustard Seeds deliver a mild, sweet, and earthy flavor that pairs well with salads, stir-fries, soups, and microgreens. It is a fast-growing green with a dandelion-like jagged edge, and you can harvest a few leaves at a time or cut the whole head near the ground. Enjoy this Japanese mustard green for its unique flavor and versatile uses.

1g packet: ~400 Seeds

• Hybrid.
• Non-GMO.
• Brassica rapa Pekinensis group.
• 50-55 days.
• Cool season annual.

This small, early maturing variety is easier to handle than the large heads produced by other varieties. It weighs only 2-3 lbs when mature and has a yellow core that is very crisp, tender and delicious. Chinese cabbage prefers cool temperatures for its main growing season.

1g packet: ~410 Seeds

• Prepare fertile, well-drained soil. Sow seeds in spring after last frost in a sunny location. Keep soil moist. Fertilize as needed. Harvest when heads feel firm to the touch. Note: Chinese Cabbage requires vernalization. Bud differentiation and bolting results from low temperatures of 41°F for a week or 50°F for two weeks. For spring harvest, transplant seedlings with 5-7 true leaves raised at 73-75°F during the day and over 53°F at night. Providing plants with adequate water and fertilizer after transplanting will promote faster growth.
• Popular in Japanese soups and braised with meat in sukiyaki. Used in yosenabe, ohitashi, stir-fry, pickling and salad.

• Hybrid.
• Non-GMO.
• Capsicum annuum.
• 125-140 days to maturity.
• Warm season annual.

This Korean hybrid pepper is renowned for its pungent heat, and is the perfect choice for making the beloved gochujang paste. These peppers are uniform in size, reaching 6" long when mature; ideal for open field growing. Spice up your garden with Gochujang King!.

500mg packet: ~50 seeds

• Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.
• Mature red peppers are dried and made into chili flakes, gochugaru. The powder made from the dried chili is used to make gochujang.

• Hybrid.
• Non-GMO.
• Capsicum annuum.
• 100-125 days to maturity.
• Warm season annual.

This Korean hybrid pepper has a mild pungency and is for eating fresh. The pepper is approximately 6" long and weighs about 30 grams. The peppers are glossy and dark green color. Recommended for open field growing.

500mg packet: 50 seeds

• Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.

• The young green peppers are crispy and flavorful. They are often used by dipping into jang, fermented sauces and miso.