If you're adding a new raised bed to your garden this year, you may be wondering... what's the best soil to get?

And while it's probably easiest to just buy bags of soil from a store, you'll end up spending more money for a growing medium that's not as robust as it could be.

For years I've always made my own soil. This is what it looks like, below—dark and loamy, and easily passes what I call the "squeeze test" (where it easily holds its shape but crumbles when poked).

And like fine wine, the more it ages, the better it gets!

Good-quality soil begins with just two ingredients, but there's a third that I consider essential in every garden. It's how I went from good to better to really great to amazing in just a few years.

Yes, it takes time to build up to rich, fertile soil—it's not really something that can be purchased in a bag labeled as "garden soil." And when it comes to bagged soil, you definitely get what you pay for. The cheaper stuff—if you look at the label—is usually nothing more than wood.

​If you want to know my "recipe" for the ideal soil mix (along with the 3 ingredients that I never use in my raised beds), head over to this guide.​

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In my last few emails I've been sharing what kinds of seeds and plants I'm ordering this season, and I'm back with a selection from one of my favorite seed brands: Kitazawa.

Kitazawa has been around since 1917 and they specialize in Asian vegetable and herb seeds. I find lots of interesting varieties here that bring me back to my childhood along with new plants I've never heard of before.

So today I'm focusing on a favorite TYPE of plant that's a staple in my garden: Asian mustards.

I grow several varieties each season because they're quick to mature, heat-tolerant and cold-tolerant... and somehow don't attract pests like other brassicas. Asian mustards can be picked in the baby leaf stage for salads, or left to grow bigger for stir-frying and sauteing. (And contrary to what you might think, mustards don't always mean bitter or spicy.)

Here's what I just ordered:

• ​Misome Hybrid - This is new for me. It's a cross of two of my favorite mild-flavored mustards, komatsuna and tatsoi, and I plan to grow it all summer!
• ​Senposai - Another komatsuna hybrid. I grew a ton of this last year and it's one of the hardiest plants in my garden. The flavor is mild and sort of sweet, like cabbage.
• ​Red Komatsuna - So now you know I really like komatsuna. I've always grown the green variety, but want to try the purplish-red type next.
• ​Mibuna - Another mild mustard that I sowed all over my beds last year. It's similar to mizuna and I love it in salads.
• ​Wasabina - A frilly-edged mustard that tastes like wasabi!

Think you'll try any of these?

Also—and this is not related to seeds at all—I found these baskets on the same site and I'm kind of intrigued by their use in the garden. I like the idea of repurposing them for harvests or using them for storage. And the price is right. Still thinking about it...

P.S. Not all soil is created equal. If you need to fill a new raised bed this year, this is what you should use instead of bagged garden soil.​