Products

A dark green tatsoi with spoon shaped thick and compact leaves. The leaves have a high vitamin content and can be enjoyed raw or cooked.

 Variety - Black Mustard

Scientific name - Brassica nigra

Approximate seeds per gram - 400

Pack Size - 100 grams

Description - Grown for the mustard seeds. The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavourful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India. In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. The plant itself can grow from two to eight feet tall, with racemes of small yellow flowers. These flowers are usually up to 1/3" across, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you! 

Grown for the mustard seeds. The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavourful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India. In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. The plant itself can grow from two to eight feet tall, with racemes of small yellow flowers. These flowers are usually up to 1/3" across, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.

Seeds per pack - 200 Seeds

Country of Origin - USA

Certified Organic by - USDA

 Variety - Florida Broadleaf Mustard Greens

Scientific name - Brassica juncea

Approximate seeds per gram - 300

Pack Size - 100 grams

Description - A mild-flavoured mustard producing large, broad, rich green leaves of appetizing pungency. Greens may be steamed, brazed or cooked in broth. Easy growing!

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you! 

Mustard 'Red Giant' is lovely as a baby leaf, raw or cooked in stir fries and soups. This is the spiciest of the mustard leaves and tastes of horseradish. Sow these little and often and use them in a baby leaf salad, or full size in stir fries. They look and taste fantastic and will grow outside through the winter, even through frost.

Seeds per pack - 300 Seeds

Country of Origin - USA

Certified Organic by - USDA

Heavily curled, frilly, bright green leaves are great for salad mix or full-size bunches. It has a strong flavour when mature that mellows when cooked. Grows to 45cm tall and is cold hardy.

Seeds per pack - 100 Seeds

Country of Origin - USA

Certified Organic by - USDA

Slender, white stalks bear feathery, mildly spicy leaves. Zesty in salads and stir-fries. Japanese non-heading type is vigorous and cold hardy. Harvest at 3-6 in. for salads, or larger for braising. Slow to bolt.

 Variety - Mizuna Mustard Greens

Scientific name - Brassica rapa nipponosica

Approximate seeds per gram - 400

Pack Size - 50 grams

Description - Slender, white stalks bear feathery, mildly spicy leaves. Zesty in salads and stir-fries. Japanese non-heading type is vigorous and cold hardy. Harvest at 3-6 in. for salads, or larger for braising. Slow to bolt.

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you! 

Slender, white stalks bear feathery, mildly spicy leaves. Zesty in salads and stir-fries. Japanese non-heading type is vigorous and cold hardy. Harvest at 3-6 in. for salads, or larger for braising. Slow to bolt.

Seeds per pack - 200 Seeds

Country of Origin - USA

Certified Organic by - USDA

Leaves tinged with reddish purple distinguish this baby leaf mustard. Osaka Purple mustard’s young leaves are sweet, but grow to become pungent at maturity. Good for salads and as baby greens.

Purple Wave is a stabilized cross of Osaka Purple and Green Wave mustards. Frilly, textured leaves are purple-tinged with bright green stems. It has a strong flavour when mature that mellows when cooked. Grows to 45cm tall and is cold hardy.

Seeds per pack - 100 Seeds

Country of Origin - USA

Certified Organic by - USDA

 Variety - Red Giant Mustard Greens

Scientific name - Brassica juncea

Approximate seeds per gram - 400

Pack Size - 50 grams

Description - Mustard 'Red Giant' is lovely as a baby leaf, raw or cooked in stir fries and soups. This is the spiciest of the mustard leaves and tastes of horseradish. Sow these little and often and use them in a baby leaf salad, or full size in stir fries. They look and taste fantastic and will grow outside through the winter, even through frost.

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you! 

With crumpled, frilled edges, the bright green leaves impart a mild, mustardy flavour. Served raw, the young leaves are tasty in salads—they're also delicious lightly stir-fried or sautéed. Cold-resistant and slow to bolt, the large, upright and vigorous plants spread to 18-24". Harvest young leaves in about 50 days or more mature leaves in about 70.

Seeds per pack - 200 Seeds

Country of Origin - USA

Certified Organic by - USDA

Tatsoi, a long-time Asian staple, forms dense rosettes of mild mustardy-flavoured leaves. Enjoy the leaves raw or stir-fried. Crunchy and flavourful, the midribs have a bright, celery type taste. Extremely cold-hardy.

Seeds per pack - 100 Seeds

Country of Origin - USA

Certified Organic by - USDA

 Variety - Tatsoi Mustard Greens

Scientific name - Brassica rapa rosularis

Approximate seeds per gram - 400

Pack Size - 100 grams

Description - Tatsoi, a long-time Asian staple, forms dense rosettes of mild mustardy-flavoured leaves. Enjoy the leaves raw or stir-fried. Crunchy and flavourful, the midribs have a bright, celery type taste. Extremely cold-hardy.

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you! 

 Variety - Yellow Mustard

Scientific name - Sinapsis alba

Approximate seeds per gram - 400

Pack Size - 100 grams

Description -  Grown for the mustard seeds. The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavourful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India. In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. The plant itself can grow from two to eight feet tall, with racemes of small yellow flowers. These flowers are usually up to 1/3" across, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you! 

 Grown for the mustard seeds. The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavourful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India. In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. The plant itself can grow from two to eight feet tall, with racemes of small yellow flowers. These flowers are usually up to 1/3" across, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.