Tokyo Bekana

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.

Category

Days to Sprout

Taste It for

Temprature

Germination

Pollination

Prunning

Plant Health

Support

Harvest

Vegetables

7-14

3-5 weeks

heck the roots monthly and trim any that are brown or extending past the yPod. Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear.

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 1/3 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.

Origin

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”.

Qualities

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.