Tatsoi

Tatsoi is a rosette of petite leaves with short pale lime green stems. It’s spoon-shaped, near seaweed green coloured leaves are glossy with a buttery, tender and succulent texture. Fresh tatsoi displays sweet and tangy flavors with a mineral finish. It can be used with any other green that you might like to make a salad, such as spinach, arugula, watercress, pea tendrils, mizuna or even also be substituted for any recipe calling for spinach. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavors that are abundantly found in chilies, garlic and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegars are also complimentary matches.

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Red Mustard

Its great sautéed. It’s great in a salad. It’s red and it’s frilly. Taste like a mustard!

Red Mustard is a Japanese heirloom that is as so beautiful; it will add a special eye appeal to salads as well as a nice mustardy zing. First Agro’s Red Mustard distinguishes itself through its radiant, deeply serrated oak leaf-shaped violet leaves contrasted by thin wasabi green stems. Its texture is crunchy yet tender and its flavour robust and peppery. Red Mustard is known as one of the spiciest in the mustard green family!

Delicious as salads, stir fries, garlic and sandwiches, is also a familiar ingredient in Asian and South American cuisines as it lends itself to their naturally spicy and healthy recipes.

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Mizuna

Mizuna has been cultivated in Japan since ancient times, but most likely originated in China. Now grown for the first time in India by First Agro as a Zero Pesticide. For mixed salads and light cooking, this unique mustard of Japanese origin are rosettes of pencil-thin white stalks and deeply cut fringed leaves. This mild flavoured green adds a sharp texture to your mixed salad. The taste of mizuna has been described as a piquant, mild peppery flavor...slightly spicy, but less so than arugula (wild rocket). It is also used in stir-fries, soups, and nabemono (Japanese Nabe, hot pot dish).

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Komatsuna

Also called as Spinach Mustard in western world, Komatsuna has dark green leaves that are rich in calcium and often quite glossy, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. The flavour grows stronger and hotter - the longer the leaves are left to mature. This versatile Japanese green can be stir-fried, pickled, boiled and added to soups or used fresh in salads. Young leaves, stalks and flower shoots are used extensively by Chefs globally in salad and stir-fry.

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