This collection offers principal and supplemental vegetables that support a macrobiotic diet. TAKINOGAWA BURDOCK ROOT is a late maturing variety that is rich in flavor, high in vitamin B and other minerals, and essential to many classic Japanese dishes. Matures in 120 days. TOKINASHI ALL-SEASON RADISH is a popular Japanese daikon with firm, white, crisp flesh and a flavorful strong pungency. Matures in 50-60 days. NEW KURODA CARROT is a deep orange, sweet, sub-tropical variety that can be eaten fresh, steamed, or juiced. Matures in 110 days. ALRITE HYBRID SPINACH has broad, smooth, dark green pointed leaves and is both heat and cold tolerant. Matures in 50-60 days. CHINESE WHITE STEM PAK CHOI has smooth, green leaves; thick white stalks and is a main ingredient in stir-fries and chow mein. Matures in 40-50 days.
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