Tokyo Bekana needs minimal pruning. Only snip yellow or brown leaves if they appear. Since Tokyo Bekana has a robust root system, we suggest checking the roots monthly and trimming any that are brown or extending past the yPod.
You can harvest Tokyo Bekana at multiple stages. For ongoing harvest, once the leaves are 4 inches tall, snip the outer leaves 1 inch above the base of the plant to let the inner leaves continue growing. Do not cut more than one-third of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity at 55 days, and harvest from the base.
A descendent of Chinese loose-heading cabbage introduced to Japan by soldiers returning home from war, Tokyo Bekana is cultivated for its ability to mature quickly and tolerate heat. For these reasons, the International Space Station chose Tokyo Bekana as one of its varieties in testing, leading to its nickname, “space cabbage”.
Tokyo Bekana has frilly, lime colored leaves with ruffled edges. It resembles lettuce in many ways with its mild flavor and delicate texture. However, it grows faster and won’t become bitter from hot temperatures. Tokyo Bekana is an excellent source of fiber and vitamins A, C, and K.
Enjoy this versatile veggie raw in salads and slaws, or cooked in stir-fries, soups, or steamed dishes. Tokyo Bekana is a great ingredient for adding extra crunch to dishes, and it makes a wonderful lettuce wrap.
© 2021 Gardyn | Terms of Service | Privacy Policy | Membership Policy | Return Policy | Warranty |Patents
© 2022 Gardyn | Terms of Service | Privacy Policy | Membership Policy | Return Policy | Warranty | Patents
Greens
Greens
Herbs
Herbs
Fruits
Fruits
Flowers
Flowers
Greens
Greens
Herbs
Herbs
Fruits
Fruits
Greens
Greens
Herbs
Herbs
Fruits
Fruits
FLowers
Flowers
Greens
Greens
Herbs
Herbs
Fruits
Fruits
Flowers
Flowers
Greens
Greens
Herbs
Herbs
Fruits
Fruits
