Mustard 'Tokyo Bekana' organic

Organic sweet mustard 'Tokyo Bekana' ( Brassica rapa ) from the seed company Gaia, a tender and versatile leaf with a subtle taste

Sweet mustard 'Tokyo Bekana' is a Japanese heirloom variety , often referred to as a miniature cabbage due to its delicate texture and surprisingly mild flavor. Unlike other mustards, it does not develop any bitterness or pungency , making it a perfect alternative to lettuce or baby spinach . Its light, crisp, light green, wavy leaves are delicious raw in salads , but also excellent lightly sautéed, braised, or incorporated into Asian soups and stir-fries .

Its rapid growth and slow flowering make it an ideal choice for early and prolonged harvests , both in the ground and in containers. Cold-resistant , it can be grown in early spring, autumn and even under a tunnel for winter harvests.

Did you know?

Although classified as a mustard , Tokyo Bekana stands out from classic varieties due to its mild taste, reminiscent of crisp lettuce or pak choi . Its high levels of vitamin A and C , as well as its richness in antioxidants and minerals , make it an ideal leafy vegetable for strengthening the immune system and promoting good digestion .

Used in Asian cuisine for centuries, it is prized for its versatility and ability to absorb flavors , making it perfect in garlic and ginger stir-fries, soups, or even vegetarian wraps .

Spread: Compact shape and abundant foliage
Plant height: 25 to 40 cm
Quantity per pack: ± 300 seeds
Companion plants: Dill, fennel, yarrow, mint, corn, peas, rosemary, thyme, beetroot, celery, carrot, lettuce, onion, cucumber
Enemy plants: Sunflower, beans, strawberry, turnip, knotweed

Cultivation method

Direct sowing is recommended as soon as the soil can be worked. Soak the seeds for 12 hours in lukewarm water before sowing to improve germination.

Plant them 1 to 2 cm (1/2-1") deep , spacing the plants 5 to 10 cm (2-4") apart and the rows 30 to 60 cm (12-24") apart . Germination occurs in 5 to 10 days at an optimum temperature of 15 to 21°C .

This plant appreciates partial shade to full sun , fresh, well-drained soil , and moderate watering , to prevent the leaves from becoming too fibrous.

Harvesting and conservation

• Harvest young leaves as soon as they reach 7-8 cm (3") , cutting them 2-3 cm (1") from the ground , which encourages rapid regrowth and allows several harvests from the same plant.
• For a single harvest, wait until the plant reaches full maturity (about 45 days) , and cut it at the base.
• Store the leaves in a perforated bag in the refrigerator , where they will keep for about 7 days .
• For long-term storage , place the leaves in damp sand in a root cellar at 1-2°C , where they can stay fresh for several weeks.

Ideas for use in the kitchen

• Add them to salads for a crunchy texture and mild flavor.
• Quickly sautéed in a pan with garlic and ginger, it becomes a tasty accompaniment.
• Add them to Asian soups or broths , where they will add a subtle vegetable note.
• Mix them into stir-fried noodles or rice dishes for a light, green twist.
• Use them as a wrap base by replacing the tortillas with their large, soft leaves.

With its fast growth, mild flavor and versatility in cooking , 'Tokyo Bekana' sweet mustard is a perfect choice for beginner gardeners and lovers of fresh, gourmet cuisine !