Because all these vegetables grow so quickly, they can still be grown in our mild-winter climate. With most, you can begin to pick thinnings and outer leaves about 30 to 45 days after planting. You can also grow them as cut-and-come again crops, meaning you keep cutting and harvesting, leaving the remainder to grow again anew.
They do best when given a constant supply of water and very fertile soil. If Mother Nature doesn't help, water twice a week. Of course, if we get our normal winter rains, you won’t have to do hardly any watering at all.
Although most of these can be direct sown into the ground, you'll probably have the most success by starting them in flats or plastic trays with individual cells. This allows more control over water, nutrients, light levels and insect pests. Snails, for instance, like nothing better than to chop down newly sprouted Chinese greens overnight.
Admittedly, most if not all of these vegetables may be unknown to you. However, many are used frequently in Asian cuisine, such as stir-fry dishes. For salads, they make a refreshing new twist to your normal salad. All are easily grown from seed or plants, although you usually will have to order them by seed.
Pak choi, also known as bok choi, is sometimes called celery cabbage. The stalks are tender and particularly good when cooked lightly in a stir fry. Stalks can also be shredded and added to cole slaw with other types of cabbage. The leaves are good when prepared like other greens. Pak choi can also be added to soups and stews. Plants do best in the cooler weather of spring, early summer or fall/winter in our climate. Plants are also heavy feeders, so fertilize with composted manure or a balanced fertilizer. The green can be used as early as 30 days after sowing, although it takes 50 to 60 days to have harvestable heads.
Go To Page: 1 2
