Kitazawa Seeds started as a family business serving Japanese immigrantsfarming in California. Theentire seed line celebrates Japanese heritage, with staple Japanese cuisine herbs and vegetables and traditional packaging. See below for more information about specific vegetables and planting instructions.
Variation:
Shiro Goma White Sesame: Flavorful seeds – easy to grow in warm weather with a long growing season after indoor germination.
Kurume Long Nasu Eggplant: Shiny, black eggplant with mild, delicate flavor – germinate indoors and transplant to soil above 70 degrees in a warm, sunny location.
Mitsuba Parsley: Long stalks with aromatic, trefoil leaves – grows best in moist, shaded areas and mild climates.
Aka Shiso: Herb with refreshing, aromatic red frilled leaves – sow in spring/summer in a warm, sunny location – heat tolerant and prefers full sun!
Ohba Shiso:Refreshing traditional Japanese herb that are used in sushi wrap, tempura, and salad mix.
Nira Broad Leaved Leek: Leeks with green, broad, thick leaves and garlic-onion flavor – tolerant to both heat and cold, can thrive in a variety of climates.
Komatsuna: Leafy green with a mild flavor that resembles spinach – prefers mild and cool temperatures.
Shishito Pepper: Small, sweet, thin-walled glossy green pepper – transplant from indoor germination in warm and sunny locations.
Mino Early Daikon Radish: White, crisp root with mild pungency – sow seeds in late spring through summer in warm, sunny location.
Momotaro Tomato: Deliciously sweet – germinate inside and transplant in late spring/summer in warm and sunny location.
Kuro Goma Black Sesame: Flavorful, black seeds – grows best in hot weather after indoor germination.
Kyoto Red Carrot: Sweet and tender carrots with a dark red color – sow seeds in late summer/early fall.
Takanotsume Red Pepper: Talon shaped very hot specialty pepper – germinate indoors and transplant in late spring/summer in warm and sunny locations.
Giant Hozuki: Poha Berry that is very popular in Hawaii, fuzzy leaved bush that produces 1” berries with smooth, waxy orange skin and tangy pineapple/strawberry flavor – germinate indoors and plant in a warm, sunny location in late spring.
Kamo Japanese Eggplant: Purple-black, round eggplant with dense flesh and rich flavor – germinate seeds inside and transplant in late spring when temperatures stay above 60 degrees.
Leisure Cilantro: Aromatic, zesty herb – prefers cool temperatures.
Kogiku Kabocha Squash: Large Japanese pumpkin – sow seeds in late spring/early summer in warm, sunny locations.
Housaku Hybrid Cucumber: Very productive cucumber with dark green coloring and good flavor – sow seeds in late spring/early summer in a warm, sunny location.
Katana Tomato:Consistent producer of uniform, firm beefsteaks – germinate indoors and transplant in late spring/summer in a warm and sunny location.
Fushimi Sweet Pepper:Traditional Japanese pepper that is slender, thin-skinned, and glossy bright green – germinate indoors and transplant in late spring/summer in a warm and sunny location.
History:
Kitazawa Seed Companywas started by two brothers as a seed and nursery business in 1917. The brothers traveled throughout California selling vegetable seeds to Japanese American farmers who were farming California’s most rural and remote areas, selling mainstream American crops alongside Japanese heritage vegetables.
Each variety comes in a 5″ x 3″ manila envelope with varying numbers of seeds.
Care Instructions:
Specific planting and care instructions for each plant is included with each purchase.
