This red variety is used to dye many Japanese vegetables a bright red colour eg. ginger, garlic & radishes. The leaves can also be added to salads & used in sushi.
Categories: culinary
Medicinal Uses: Seed oil
Culinary Uses: Used for dying radishes, ginger & pickled garlic, and Japanese Ume Vinegar. Also used in salads & sushi
Cultural Requirements: Full to part sun in well-drained soil
