Chirimen Hakusai Seeds – Japanese Curly-Leaf Mustard Cabbage, Crisp & Spicy, Microgreens to Mature Heads, 55 Days

Chirimen Hakusai – Japanese Curly-Leaf Mustard Cabbage (Brassica juncea)

Chirimen Hakusai is a popular and particularly tasty Japanese winter mustard — an old variety prized for its beautiful crinkled, crepe-textured, light green leaves with serrated edges. Plants grow to 12" tall, producing crisp, curly leaves with a flavor that starts mild and grows spicier and hotter as the plant matures. Incredibly versatile: harvest at any stage — from microgreens and baby leaves for salads and sandwiches, to flowers and seed pods, to mature leaves for pickling, stir-frying, cooking, and juicing.

A cool-season favorite that thrives in spring and fall, and produces abundantly in mild winter climates.

Seed Details

• Variety: Chirimen Hakusai — Japanese Curly-Leaf Mustard Cabbage
• Leaf: Crinkled/crepe-textured, light green, serrated edges
• Flavor: Mild when young; grows spicier and hotter at maturity
• Days to Maturity: ~55 days
• Plant Height: ~12"
• Season: Cool-season annual; sow early spring or late summer/early fall
• Seeds/lb: ~160,000
• Best Use: Microgreens, baby leaf salads, stir-fries, pickling, juicing, soups

Growing Instructions

• Prepare fertile, well-drained soil. Sow seeds in early/late spring or late summer/early fall in a sunny location.
• Sow seeds directly; keep soil moist and fertilize as needed.
• Plant every 2 weeks for a continuous harvest. Flavor is best when grown briskly — keep well watered in fertile soil.
• Start harvesting at 3" tall for baby mustard greens. Thin to 10" apart for mature heads.
• May bolt as temperatures and day lengths increase. Harvest florets — they’re tender and delicious too.

For Microgreens

Sow seeds in spring to summer in sandy soil in a bright but cool location. Broadcast seeds on soil and cover with a thin layer. Keep uniformly moist. Harvest by cutting when seedlings reach 3–4".

Select your desired seed quantity above. Cool-season heirloom, open-pollinated, non-GMO.