Tokyo Bekana is a fast-growing Asian green that delivers results in just 18 days, making it one of the speediest options for home gardeners and market growers alike. This F1 hybrid variety thrives across hardiness zones 3 through 11, giving you flexibility whether you're in a cold climate or a warm one. Its compact growth habit and striking color contrast make it a natural choice for salad mixes, while its frost tolerance means you can push the season earlier in spring and later into fall. From early spring through midsummer sowings, this variety performs reliably, and in mild climates it can even be overwintered in protected structures for extended harvests.
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Moderate
3-11
?in H x ?in W
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Moderate
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At just 18 days from seed to harvest, Tokyo Bekana rewards impatient gardeners with lightning-fast results. The vibrant color contrast it brings to mixed greens catches the eye in both garden and plate, while its compact form slots into tight spaces without sprawling. Its frost tolerance is genuinely useful, allowing you to sow earlier than many other greens and keep harvesting well into cool weather. The fact that it's an F1 hybrid means you get consistent, vigorous plants every time you sow.
Tokyo Bekana shines in fresh salad mixes, where its color contrast and tender texture elevate simple greens into visually striking dishes. Its rapid growth makes it ideal for microgreen and baby leaf production, where growers value the quick turnaround and appealing appearance. The compact plants are suited to harvest at various stages, from young tender leaves to more developed greens, giving flexibility in how and when you use them in the kitchen.
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Sow directly into the garden from early spring through midsummer. In mild climates, you may also sow in late fall when overwintering in a high tunnel or protected structure. Sow at a depth appropriate for small seeds, keeping soil temperature between 55 and 70°F for germination.
Tokyo Bekana reaches harvest-ready size in just 18 days, making it one of the quickest Asian greens to mature. Harvest young leaves for tender salad mixes or allow plants to develop further for larger, heartier leaves depending on your preference. For the cleanest harvest, cut leaves at the base using a sharp knife, or pull the entire small plant if you prefer. Multiple cuttings are possible if you harvest outer leaves selectively, extending your harvest window from a single sowing.
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