A robust performer with just the right kind of mustardy bite, described by some as “zesty.” Rapidly develops prolific yields of tender, large, very dark green leaves that can be harvested at full size or as baby greens; good for cut-and-come-again culture.
This variety produces edible stems with a flavor similar to pak choi. Toraziroh is becoming rarer in the marketplace, so saving heirloom seeds helps keep it alive!
Sow seeds indoors in flats four to six weeks before the last frost or sow directly outdoors in late spring or autumn. Plant in a sunny spot with rich, well-drained soil and keep plants moist to encourage growth and robust flavor.
Toraziroh can survive a light frost.
Harvest at baby leaf stage after 21 days, or at 45 days for full-sized, deep green leaves. Pick outer leaves, leaving the inside stem to ensure continuous harvests throughout the season.
Allow the plant to go to seed. Flower pods will develop and turn brown as they dry. Harvest pods as they dry out, keeping in mind that pods will develop at different rates and must be picked as they ripen. If ripe flower pods are not picked, they may split and re-seed themselves. Place pods in a lined basket or container and allow them to dry thoroughly before breaking the pods open by rolling them between your hands. Separate seeds from the chaff and store in a cool, dry place for up to six years.