Garden Gate – October 2019

GardenGateMagazine.com | GARDEN GATE 43

« SPICE MIX Start with 50 to 75 percent arugula and fill in with baby kale, tatsoi, mizuna and a few microgreens. A Arugula B Baby kale C Tat soi D Mizuna E Red Rainbow Radish microgreens

« SPRING LETTUCE MIX These lettuces are all part of the Salanova series. Use 50 percent of the Green Sweet Crisp as the base and fill in with the rest A Red Sweet Crisp B Green Sweet Crisp C Green Butter D Green Incised E Red Butter F Red Incised

A

DE

F

B

C

Mizuna Brassica rapa japonica

35 to 45 l Cut and come again l Take what you need

Pak choi Brassica rapa

30 to 50 l Harvest it whole

Spinach Spinacia oleracea

Tatsoi Brassica rapa narinosa

45 to 50 l Harvest it whole l Cut and come again

Mustard Brassica juncea

40 to 60 l Harvest it whole l Take what you need

Mild, peppery taste — can vary according to growing conditions; young growth is best

Tangy, sweet or peppery, depending on variety

Mild; flowering causes bitter flavor

Creamy or peppery; flavor gets sharper with age

Sweet, peppery or hot, depending on variety and age of plant

Frost tolerant; pull plants after they flower or let them reseed; blooms are popular with beneficial insects

Also called bok choy; easy to grow in containers; doesn’t tolerate heat well

Plant seed in fall, it doesn’t germinate well in soil temps over 75° F

Similar to pak choi; very cold-tolerant — to 15 degrees F, so can be grown through winter

Let a few plants flower — the seeds and blooms are edible

‘Red Cloud’ ‘Red Kitten’

‘Asian Delight’

‘Japanese Giant’