Tokyo Bekana Mustard

Tokyo Bekana is a delicious mustard green from Tokyo, Japan, with light green, frilly leaves and a peppery flavor. It is rich in vitamins K, B6, B2, A, C, and E along with iron, and the seeds are traditionally used to make Asian mustard. Plants are cold-hardy and turn more peppery as the weather warms.

At a glance

• Type: heirloom, open-pollinated Asian mustard green
• Non-GMO
• Leaves: light green, frilly
• Nutrition: rich in vitamins K, A, C, E, B6, B2, and iron
• Sun: full sun to partial shade
• Season: cold-hardy cool-season green

Best for

• Salads and salad mixes
• Stir-fries and sautés
• Cool-season gardens
• Making homemade Asian mustard from seed
• Containers and raised beds

How to grow

Sow seeds shallowly in cool weather, in full sun to partial shade and rich, moist soil. Harvest leaves young and mild, and grow as a spring or fall crop since the flavor sharpens in heat. Let some plants set seed to make your own mustard.

Flavor profile

Mild and tender when young with a peppery mustard kick that strengthens in warm weather.

About MIgardener

MIgardener is a Michigan-based family company offering affordable heirloom and non-GMO seeds to help home gardeners grow more for less.