Asian leafy vegetables

Pak choi Leaf mustard, Versatile vegetable

Pak choi gives you a bountiful harvest of Asian leafy greens. The white and broad ribs should be steamed separately from the green, spinach-like leaves. The leaves can be used in salads. Pak choi is low in calories, but pack with valuable vitamins and minerals. Plus it gives both stir fry and salad ingredients in one. It is a very common ingredient in recipes for Asian cuisine, yet also works great substituted it any vegetable dish.

Sow in mid-July to early August in seedling trays. After 3–4 weeks, transplant into the open field at a distance of 30 ✕ 30 cm on all sides. It is also possible to sow in early May, but it could bolt to seed later. Harvest from September to October. Winterize it in sheltered areas or a plastic tunnel cold frame.

Mizuna Chinese cabbage Leaf mustard, Versatile vegetable

Mizuna is a brassica from the Orient and works great in ethnic recipes. It is easy to grow, easy to prepare, tasty, and also healthy. The thin, white petioles (leaf stems) with little leaves can be chopped for salads or briefly steamed. It is low in calories, but rich in vitamins and minerals. Its hallmarks are easy of use and superb nutrition.

Sow from April to August directly into the field or in seedling trays. Transplant young plants at a distance of 40 ✕ 40 cm. Harvest spans from June to October. Some plants withstand winter in the field.

Red mustard, fine-ribbed leaf Leaf mustard, Versatile vegetable

Red mustard with fine ribbed leaves is a mainstay in Asian kitchens and cuisine and now it is available with us where it is in high demand. It can be mixed with lettuce for fresh salads, steamed, or quickly sautée in oil. It amplifies the variety at plant markets by adding an ethnic touch. Red mustard grows well in balcony and container gardens as well as for indoors

Sow in March and April and then again from August to September in rows 20 cm apart. The autumn crop is less affected by flea beetles. Diligent weeding and consistent moisture promote rapid growth and high yields. Harvest begins from 45 days and on. Pick the leaves throughout the season like spinach.

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Sowing quantity 25 - 30 g/Are

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Pai tsai Leaf mustard, Versatile vegetable

A mild and nutty flavour distinguishes this non-head-forming Chinese cabbage. The fresh green, loose, and crisp leaves are harvested continuously from 6 cm and larger. Even after bolting, the flower buds are edible and delicious with a sweet taste. The combination of textures and flavours make pai tsai a true delicacy.

Sow mid-July to early August in seedling trays. After 3–4 weeks, transplant at a distance of 30 cm on all sides. You can sow early in May, but if sown in May, it will bolt.) Harvest in September and October. Protect from frost in sheltered areas or a plastic tunnel cold frame.

Michihili Chinese cabbage Leaf mustard, Versatile vegetable

This very heavy and tall variety of Chinese cabbage has bright green leaves with a white petiole (leaf stems). The colour contrast helps add that special something to cooked dishes and salads.

Sow mid-July to early August in rows spaced 30 cm apart. Later, thin out to 30 cm between individual plants. Harvest in September and October.

Tatsoi Leaf mustard, Versatile vegetable

Tatsoi brings you an oriental leafy vegetable with a mild taste. Its circular dark-green leaves are held in a dense rosette. The whole rosettes are cut at harvest time. They taste delicious in soups, sautéed, or prepared like spinach. This robust plant is very productive and high-yielding in bulk and flavour.

Autumn planting is recommended since flea beetles pose the least threat at this time. Sow at the end of July and into August in rows 25 cm apart. Continual weeding and consistent moisture give a high yield. Tatsoi is harvest-ready after 45 days.

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Sowing quantity 30 g/Are