Gourmet Braising Mix Seeds — Heirloom Asian Greens

Gourmet Braising Mix Seeds — Heirloom | Mustards, Arugula, Tatsoi, Mizuna & Mibuna | Baby Leaf in 35 Days, Full Greens in 75

The braising mix that fine restaurants and farmers market vendors have been reaching for. A carefully balanced blend of five distinct Asian greens and arugula — contrasting colors, textures, and flavors that work together in the pan, in the bowl, and on the plate. Peppery arugula, earthy tatsoi, delicate mizuna, mild mibuna, and bold mustard greens. Harvest as baby leaf at 35 days for salads and light sautés, or let mature to full size at 75 days for hearty braising, stir-fry, and wilted greens. Cut-and-come-again production. ~350 seeds per packet.

What’s in the Mix

• Arugula — peppery, nutty bite; the backbone of the mix’s heat and complexity
• Tatsoi — dark, spoon-shaped leaves with a mild, earthy, slightly sweet flavor; beautiful rosette form
• Mizuna — feathery, deeply cut leaves; mild, slightly peppery; one of the most versatile Asian greens
• Mibuna — long, slender, smooth leaves; milder than mizuna with a subtle mustard note
• Mustard Greens — bold, peppery, slightly bitter; adds depth and heat to the blend

Why Grow Braising Mix?

• Gourmet restaurant quality — the blend used at fine eateries and farmers markets; a premium alternative to standard salad mix
• Two harvest stages — baby leaf at 35 days for salads and light cooking; full greens at 75 days for braising, stir-fry, and wilted preparations
• Cut-and-come-again — harvest outer leaves and the plant keeps producing; multiple cuts per planting
• Succession sowing — sow every 2–3 weeks for a continuous supply of fresh greens across the season
• Nutritionally dense — mustard greens, arugula, and Asian brassicas are among the most nutrient-dense greens available; rich in vitamins A, C, K, and glucosinolates
• ~350 seeds per packet — enough for multiple succession sowings
• Open-pollinated — save seed from your favorites year after year

In the Kitchen

• Braised: Wilt in a hot pan with olive oil, garlic, and a splash of broth or white wine; finish with lemon and red pepper flakes — the classic preparation
• Stir-fry: Add to a hot wok in the final 2 minutes with garlic, ginger, and oyster sauce
• Salad (baby leaf): Harvest at 35 days for a peppery, complex salad mix; dress lightly with lemon and olive oil
• Soup: Add whole leaves to miso soup, ramen, or minestrone in the final minute of cooking
• Sautéed: Quick sauté with garlic and butter; serve alongside grilled fish, chicken, or eggs
• Pizza & flatbread: Scatter raw baby leaves over hot pizza straight from the oven

Growing Notes

• Season: Cool-season crop; best in spring and fall; bolts in summer heat
• Sowing: Direct sow ¼ inch deep; broadcast or sow in rows
• Baby leaf harvest: 35 days — cut 1 inch above soil; regrows for multiple cuts
• Full greens harvest: 75 days — harvest outer leaves or cut whole plants
• Succession sowing: Every 2–3 weeks for continuous supply
• Light: Full sun to partial shade; partial shade extends the season in warmer climates
• Watering: Consistent moisture; drought stress triggers bolting

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.