Chef Specialty Gardens
The Chef Specialty Gardens offer selected combinations of our most popular Asian vegetables and herbs. Each seed packet has general growing instructions. Cultivate a kitchen garden of interest that will enhance your gardening and dining experience. Share the joy of gardening and send Chef Specialty Gardens as gifts to friends and family. A Chef Specialty Garden is $25.00.
(Variety substitutes will be made if the specific variety is sold out.)
C001 Asian Herb Garden
The Asian Herb Garden is our collection of essential herbs for Asian cuisine. Each herb has intense flavor and scent. Enjoy creating your own Asian fusion dishes by growing and experimenting with these specialty herbs.
C002 Asian Salad Garden
The Asian Salad Garden has a unique selection of Asian greens that will definitely add interest to your salads. Toss young baby greens into salads and add the mature leaves into stir-fries or cooked dishes.
C003 Tropical Garden
The Tropical Garden offers many unusual and delicious vegetables from tropical regions; the beautiful deep red-purple yard long bean from China, Hawaiian Manoa lettuce, Poha Berry is delicious dipped in chocolate and the Winged bean found throughout Asia.
C004 Japanese Heirloom Garden
We are extremely delighted to offer the Japanese Heirloom Garden. It is our special collection of dento yasai or "traditional vegetables" of Japan's Kansai region. They have been historically used in a vegetarian cooking style of shojin ryori that is practiced by Buddhist priests.
C005 Tsukemono Favorite Pickling Garden
The tradition of pickling is one way vegetables have been preserved in Asia. Many of our customers want to make bachan's (grandmother's) tsukemono recipes or the tsukemono served at restaurants or sold in markets. We have selected the most popular vegetables used for pickling kim chee, takuan, nukamiso, shoyu zuke, ichiyazuki and other recipes. A dinner is not complete unless something spicy, salty, sweet or sour is served!
C006 Macrobiotic Garden
The Macrobiotic Garden offers principal and supplemental vegetables that support a macrobiotic dietary approach. Experience gardening by growing your organic food source.
C007 Shabu Shabu Garden
The Shabu Shabu Garden is our selection of basic vegetables for nabemono (one pot or hot pot) cooking whether it is shabu shabu, sukiyaki or torinabe. Grow your own vegetables for the freshest vegetable ingredients.
C008 Stir-Fry Garden
Our most popular vegetable varieties used for stir-frying are found in one specialty garden. Stir-fry a vegetable or try combinations of these vegetables to find the perfect balance of flavor.
C009 Thai Garden
Your Thai Garden will be filled with authentic vegetables of Thailand because all of these seeds are from Thailand. All you need are your spices, fish sauce, and coconut milk and curry paste.
C010 Baby Leaf Garden
The baby leaf greens in this colorful mix are very tender and sweet when they are harvested only 2"-6" tall. When the first true leaves are well formed, some varieties can be cut above the seed leaves. This offers the opportunity for further re-growth and subsequent harvests. Other varieties are harvested roots and all. Baby leaf vegetables are excellent additions to salad mixes, braising mixes, soups, sushi and sashimi.
C011 Juicing Garden
These varieties are chosen for their delicious flavors and varied nutrients. Vegetables that have been harvested from your own garden and then quickly processed in your juicer or blender make a drink that is fresh and alive in ways that store or bought food can't be - and much more delicious! Juicing and making vegetable smooties can complement your diet. Extracting juice or grinding vegetables finely makes the nutrients more immediately available to your body.
C012 Microgreen Garden
Microgreens are grown in a raised bed or shallow container with a well-drained soil mixture. They are harvested when the first true leaves just begin to develop and are clipped close to the soil level when about 1" to 2" tall. Delicate microgreens are used as accents on appetizers, sandwiches, salads, main courses, and even desserts. This mix has been created with a variety of leaf shapes, flavors, and colors.
C013 Korean Cuisine Garden
The Korean Cuisine Garden features traditional Korean red peppers for making red chili paste (gochujang) and a Korean cabbage used for making kimchee. Korean perilla and sesame are commonly used in Korean cooking. Jeok Gat is a spicy mustard and Alpine Gold is a crisp Korean radish for pickling.
Please take another look at our full line of seeds to complement these specialty gardens. See the Vegetable Seed Index for the complete listing of Asian seeds.