If you’re looking for a leafy green that’s both incredibly crisp and amazingly versatile, you need to meet Tokyo bekana. This beautiful Asian green is a gardeners dream, offering a mild, sweet flavor and a texture that holds up in everything from salads to stir-fries.
It’s not a lettuce, though it looks like one, and it’s not quite cabbage, though it’s in the same family. Tokyo bekana is a unique variety of Brassica rapa, closely related to komatsuna. Its frilly, tender leaves form loose heads that are as ornamental as they are edible. Whether you have a large garden plot or just a few containers on a balcony, this plant is a fantastic choice for reliable, fast-growing greens.
Tokyo Bekana
One of the best things about Tokyo bekana is its incredible adaptability. It thrives in both cool weather and, with a bit of care, the shoulder seasons of warmer climates. You get a lot of food from a small space, and it grows so quickly you can enjoy multiple harvests in a single season.
Why Grow Tokyo Bekana in Your Garden?
There are so many reasons to give this green a spot in your garden this year. It solves many common problems gardeners face.
* Fast Growth: You can be harvesting baby leaves in as little as 21 days, and full-sized heads in about 40-50 days. This makes it perfect for succession planting.
* Cold Tolerant: It’s very hardy and can handle frosts and light freezes, extending your harvest window in spring and fall.
Heat Tollerant (Compared to Lettuce): While it prefers cool weather, it bolts (goes to seed) slower than many lettuces in early summer heat, giving you a longer harvest.
* Pest Resistance: It’s generally less appealing to common pests like slugs and rabbits than tender lettuces, though cabbage worms may still visit.
* Dual-Purpose: You can harvest it young for tender salad mixes or let it mature for larger, crispier cooking greens.
How to Plant Tokyo Bekana Seeds
Getting started is straightforward. You can direct-sow the seeds right in your garden bed or start them indoors for a head start.
1. Timing is Everything: For a spring crop, sow seeds 4-6 weeks before your last average frost date. For a fantastic fall harvest, sow seeds about 8-10 weeks before your first fall frost. In mild winter climates, you can grow it all winter.
2. Prepare the Soil: Work the soil so it’s loose and crumbly. Amend it with some compost or well-rotted manure. Tokyo bekana likes fertile, well-draining soil with a pH around 6.0 to 7.5.
3. Sowing the Seeds: Plant seeds about 1/4 inch deep. You can sow them in rows or broadcast them over a wider area for a “cut-and-come-again” bed.
4. Spacing: If you want full heads, thin seedlings to stand 8-12 inches apart. For continual harvest of young leaves, you can space them much closer, about 2-4 inches apart.
5. Watering In: Gently water the seeded area. Keep the soil consistently moist until the seeds germinate, which usually takes 3-7 days.
Caring for Your Growing Plants
Once your seedlings are up, a little basic care will ensure they grow quickly and healthily. Consistent care is the key to preventing bitterness and encouraging sweet, crisp leaves.
* Watering: Provide about 1 inch of water per week. Consistent moisture is crucial, especially for forming those juicy, crisp leaves. Avoid letting the soil dry out completely.
* Fertilizing: Because it grows so fast, a light feeding about 3 weeks after planting is helpful. Use a balanced organic fertilizer or a side-dressing of compost. Too much nitrogen can make it grow to fast and affect flavor.
* Weeding: Keep the area around your plants free of weeds, which compete for water and nutrients. A thin layer of mulch (like straw or shredded leaves) helps retain moisture and suppress weeds.
* Pest Watch: Keep an eye out for small green cabbage worms. Check the undersides of leaves and pick off any pests you see. Row covers can be used from planting to harvest as a physical barrier.
Harvesting Your Crispy Greens
This is the rewarding part! How and when you harvest depends on how you plan to use the leaves.
For “Cut-and-Come-Again” Harvests:
When plants are about 4-6 inches tall, use a clean, sharp knife or scissors to cut leaves about 1-2 inches above the soil line. Be careful not to cut the central growing point. The plant will regrow, allowing for 2-4 more harvests from the same plant.
For Full Heads:
Allow the plant to form a loose head, usually 10-12 inches tall. Use a knife to cut the entire head at the base. You can also harvest the whole, mature plant by pulling it up, roots and all.
Pro Tip: Harvest in the morning when leaves are their most crisp and hydrated. They store much better this way.
Ways to Use Tokyo Bekana in Your Kitchen
This is where the “versatile” part truly shines. Its mild, slightly sweet flavor and sturdy texture make it a fantastic substitute for many common greens.
* Salads: The young, tender leaves are perfect for salads. They add a wonderful crunch and don’t wilt as quickly as spinach.
* Stir-Fries and Soups: Add mature leaves at the last minute to stir-fries, soups, and curries. They wilt beautifully but retain a pleasant texture.
* Wraps and Sandwiches: Use the large, sturdy outer leaves as a fresh, gluten-free wrap for fillings or as a sandwich layer instead of lettuce.
* Fermented: It can be used in kimchi or other fermented greens, adding a great crunch.
* Braised or Sautéed: Cook it like you would kale or chard with a little garlic and oil for a simple, tasty side dish.
Storing Your Harvest for Lasting Freshness
To get the most from your harvest, proper storage is key. You want to maintain that signature crispness.
1. Do not wash the leaves until you are ready to use them.
2. Wrap the unwashed leaves or heads in a slightly damp paper towel.
3. Place them inside a perforated plastic bag or a reusable produce bag.
4. Store them in the high-humidity drawer (crisper) of your refrigerator.
5. Stored this way, Tokyo bekana can stay fresh and crisp for up to 10 days, sometimes longer.
Common Problems and Simple Solutions
Even the easiest plants can have issues. Here’s what to look for.
* Bolting (Flowering): If the plant sends up a flower stalk, it’s reacting to lengthening days or heat. The leaves may become slightly bitter. Harvest immediately. For future plantings, focus on spring and fall crops when days are shorter.
* Yellowing Leaves: This is often a sign of overwatering, poor drainage, or a nitrogen deficiency. Check your soil moisture and consider a light fertilizer.
Holes in Leaves: Likely cabbage worms or flea beetles. Inspect plants regularly. For organic control, use Bacillus thuringiensis (Bt) for caterpillars or floating row covers as a barrier.
* Slow Growth: Usually caused by cold soil, inadequate nutrition, or overcrowding. Thin plants if needed and ensure soil is fertile.
Planning Your Garden Season with Tokyo Bekana
To have a continuous supply, try succession planting. This simply means planting a new small patch every 2-3 weeks during the cool growing seasons.
For example, you might plant one row in early spring, another two weeks later, and then start your fall plantings in late summer. This way, you won’t have ten heads ready all at once and then none. It spreads out the bounty, which is much more managable for most households.
FAQ About Tokyo Bekana
Q: Is Tokyo bekana the same as lettuce?
A: No, it is not. It is a member of the cabbage family (Brassica), which gives it a different nutrient profile and greater heat tolerance than true lettuces.
Q: Can I grow Tokyo bekana in containers?
A: Absolutely! It’s an excellent container plant. Choose a pot that is at least 8-12 inches deep and wide. Ensure it has good drainage holes and use a quality potting mix.
Q: What does Tokyo bekana taste like?
A: It has a mild, sweet, and slightly peppery flavor when raw, similar to a very mild mustard green. The flavor becomes even milder and sweeter when cooked.
Q: How do you pronouce “bekana”?
A: It’s generally pronounced “beh-KAH-nah.”
Q: Can I save seeds from my plants?
A: Yes, but it’s a biennial, meaning it produces seeds in its second year. You would need to overwinter a plant (possible in mild climates) and let it flower the following spring. It can also cross-pollinate with other Brassica rapa crops like turnips and bok choy.
Adding Tokyo bekana to your garden plan is a simple decision that pays off with quick, abundant, and useful harvests. Its crisp texture holds up in so many dishes, and its easy-going nature in the garden makes it a reliable choice for beginners and experienced gardeners alike. Give it a try this season—you might just find it becomes your new favorite green.