B000SK6M2W EBOK by Editors of Organic Gardening
Author:Editors of Organic Gardening [Unknown]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00
GETTING TO KNOW EAST ASIAN GREENS
If you haven’t yet made the acquaintance of the many East Asian greens now available in seed racks and catalogs, you’re in for a gratifying new wrinkle in gardening.
Asian greens come in many shapes and sizes, with tastes ranging from mild and sweet to pungent. These varieties grow quickly with little trouble, and they may keep producing well after hard frosts have sent other vegetables reeling. Many can be harvested either early for salad ingredients and braising mixes, or when full size for steaming and sautéing in a wok. Even the flowers, characteristically a cheerful yellow, make a pretty, edible addition to salads. The only potential problem is the confusing mix of names—English, Japanese, Thai, Chinese, Indian, and more, with a riot of different spellings. You can always go by the photos in catalogs and on seed packets.
Generally, these vegetables are sown directly into the garden from early spring into midsummer, with a second sowing when cool weather returns in early fall.
Pak choi. Also known as bok choy, this is a relatively familiar green, similar in appearance to chard, with a thick white stalk and mild flavor.
Autumn Poem. This is a flowering variety, similar to pac choi but with thick, flavorful stems and attractive flower buds.
Tatsoi. The dark green, spoon-shaped leaves grow in tidy, low-growing rosettes. You can sow this form of pac choi right into fall.
Red Giant and Osaka Purple. Grown for both salads and stir-fries, these mustards have spicy, colorful leaves. They may self-seed and reappear here and there in the garden.
Mizuna. Mizuna is a striking-looking mustard, with deeply toothed leaves and a relatively mild flavor.
Komatsuna. Sometimes listed as spinach mustard, it matures quickly, with harvesting possible just 35 days after sowing.
Gai Ion. Also called Chinese broccoli, gai Ion has thick, flavorful stems. Cut the main stem, and others will branch out.
Hon tsai tai. This one is worth growing for its remarkable color as well as its mildly mustardlike zip. The stems are purple, becoming more vivid in cooler weather; the leaves are dark green; and the flowers bright yellow.
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