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Equal parts: Red Mustard, Mizspoona, Pac Choi, Asian Red Kale
|Plant In||Sun/Shade||Planting Depth||Space seeds||Days to Germinate||Days to 1st Harvest|
|Feb.-Sept.||Full Sun||1/2 In.||1/2 In.||7 - 10 days||Approx. 45|
In cool early spring weather, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about 1/2 in. apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/2 in. of fine soil. Firm soil gently and water with a fine spray. Keep seedbed evenly moist. Make small successive sowings until summer weather turns really hot for a constant supply. Plant again in late summer for fall harvesting.
Our crunchy stir-fry mix tastes best given consistent moisture and mild weather conditions. Marauding birds are often attracted to tender young seedlings, so protect them if necessary with netting or floating row covers. Sown in a big container, these mixed leafy greens will make an ornamental and edible "color bowl" to snip and stir-fry as needed.
To harvest by the "cut and come again" method, wait until plants are 6 to 7 in. tall. Cut as much as you need, using scissors to shear off a patch of leaves 1 to 2 in. above soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Sizzle these crunchy, succulent Asian greens in a quick stir-fry, or pick them earlier at 3 to 4 inches for tender young additions to colorful salads.