Hon Tsai Tai

A Chinese specialty also known as Kailaan. The young plants produce quantities of long, pencil-thin, red-purple, budded flower stems. Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups. For multiple harvesting of tender stems and leaves. Can be spring sown, but yields best when sown June through October for harvest from mid summer through winter (in mild areas). Hand harvest 8–10" long shoots by snapping them. Shoots that do not easily snap are overmature.Specs:Packet: 250 seedsAvg. 11,700 seeds/oz