Description
Mustard, Tokyo Bekana Microgreen Seeds
Approx. No. of Seeds per Oz. – 9,000
Days to maturity: 10 – 15 days.
Light Requirements: Bright, consistent light — 12–16 hours daily from a sunny window or grow lights.
Botanical name: Brassica juncea
Tokyo Bekana microgreens are quick to grow, ready for harvest in just 10to 15 days, making them an easy and dependable choice for any kitchen garden. Unlike spicier mustards, they have a naturally sweet flavor that is neither hot nor bitter, offering a refreshing taste that blends smoothly with many dishes.
These tender greens produce small, crisp leaves with a succulent texture and delicate flavor. Their gentle sweetness makes them a versatile addition to fresh salads, sandwiches, and wraps, as well as a garnish for soups, stir-fries, and noodle bowls. Easy to enjoy in both raw and cooked dishes, they bring a subtle zest or mild, peppery hint without overwhelming other flavors.
Packed with nutrition, Tokyo Bekana microgreens are rich in vitamins A, C, and K, along with calcium, potassium, and antioxidants. They help support healthy bones, immunity, and digestion while adding both flavor and nourishment to meals. Suited for both beginners and seasoned growers, they thrive indoors or outdoors year-round, making them a delightful and reliable microgreen for the kitchen gardener.
Planting Instructions for Mustard, Tokyo Bekana Microgreen Seeds
When to Plant
Tokyo Bekana mustard microgreens can be grown indoors year-round and are usually ready for harvest in just 10 to 15 days. To maintain a steady supply, start new trays every one to two weeks. Since these microgreens do not regrow after cutting, succession planting is the best way to ensure continuous harvests.
Where to Plant
Sow seeds in shallow trays or containers with drainage holes, placed inside a second tray to catch excess water. Keep trays on a sunny windowsill or under grow lights that provide 12–16 hours of consistent light daily. If using natural light, rotate trays so seedlings grow upright. For best results, use a small fan on low to improve airflow, prevent mold, and strengthen the young stems.
How to Plant
Step 1: Fill a shallow tray with one to two inches of moist seed-starting mix, coconut coir, or another fine medium.
Step 2: Smooth the surface evenly without packing it down too tightly.
Step 3: Scatter Tokyo Bekana mustard microgreen seeds evenly across the surface, then lightly press them into the soil. Optionally, cover with a very thin layer of medium.
Step 4: Mist gently with a spray bottle and cover the tray with a humidity dome, an inverted tray, or a light cloth until seeds germinate.
Growing
Once seeds sprout, remove the cover and provide strong, steady light. Keep grow lights one to two inches above the tops of the greens, or rotate trays daily if using a windowsill. Water from below by adding water to the bottom tray, allowing the medium to wick up moisture. This method helps prevent disease by keeping foliage dry.
Harvesting
Tokyo Bekana mustard microgreens are ready to harvest when they reach about 1.5 to 3 inches tall, usually within 10 to 15 days. Cut just above the soil line with clean scissors or a sharp knife. They will have small, crisp leaves with a sweet, refreshing flavor that is mild and not at all spicy, making them highly versatile in the kitchen.
Storage
For best taste and nutrition, enjoy freshly harvested. To store, place unwashed greens in an airtight container lined with a paper towel and refrigerate for up to five days. Rinse gently with cool water right before eating.
FAQ:
How long do Tokyo Bekana mustard microgreens take to grow?
Tokyo Bekana microgreens are usually ready to harvest in about 10 to 15 days after planting, making them a fast and reliable choice for the kitchen gardener.
What kind of light do Tokyo Bekana microgreens need?
They require bright, consistent light for 12–16 hours daily, either from a sunny window or under grow lights. Rotate trays if using natural sunlight to keep the seedlings growing upright.
How should I plant Tokyo Bekana mustard microgreens?
Fill a shallow tray with one to two inches of fine seed-starting mix, evenly scatter the seeds, press them gently into the surface, cover very lightly with soil, mist lightly, and cover until germination begins.
Do Tokyo Bekana microgreens regrow after harvesting?
No, these microgreens do not regrow once cut. To ensure a continuous supply, start new trays every one to two weeks.
What is the flavor of Tokyo Bekana mustard microgreens?
Unlike spicier mustards, they have a naturally sweet, milder flavor that is not hot or bitter, blending smoothly into many dishes.
How tall should they be before harvesting?
They are best harvested at about 1.5 to 3 inches tall, when the leaves are tender, crisp, and full of flavor.
What is the nutritional value of Tokyo Bekana microgreens?
They are rich in vitamins A, C, and K, and also provide calcium, potassium, and antioxidants that support healthy bones, immunity, and digestion.
How should I water Tokyo Bekana microgreens?
Water from below by adding water to the bottom tray so the medium wicks it upward. This helps keep the leaves dry and prevents mold or disease.
How do I store freshly harvested Tokyo Bekana microgreens?
For best freshness, enjoy right after cutting. To store, place unwashed greens in an airtight container lined with a paper towel and refrigerate for up to five days, rinsing gently with cold water before use.
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