Okahijiki [Salsola komarovii]  is an unusual and beautiful plant to harvest when it is young. It has intricately branched spikes of fleshy, bright green, slender leaf stems that give rise to an alternative name, seaweed on land. Add this to your salad for taste and texture, crispy and juicy, alternatively saute briefly or steam and serve while still crispy as an ideal accompaniment to fish. Price for 50 seeds

SOW: in spring & summer (other times of the year with protection) starting the seeds in modules, 3-4mm deep, keep moist (not soggy, germination takes 7-14 days

GROW: plant out when large enough to handle into the vegetable garden or containers.  Ready to harvest after just 6 weeks or when it reaches 10cm tall.

EAT: generally we use this in salads or serve it with fish (sauté or steamed).  Use in Japanese cooking and with marinated fish or meat.  You can also blanch Okahijiki in salt water for one minute then rinse in ice-cold water before eating.

Green Revolution F1 is a tasty upright variety that is bolt resistant and a super choice for spring and autumn growing outdoors, it can be sown undercover almost all year round and picked as a mini veg.  Being easy to grow and versatile make this a winning choice   Price for 50 seeds

SOW: in March to May and again from mid-August with last sowing 6 weeks before frost frosts are expected.  You can sow in modules and plant out when young (ideal if sowing in succession).  Right through from February to October you can also sow for use as a mini veg, this is the best size to harvest at during the summer

GROW: space 30-40cm apart for larger heads in spring & autumn and 15cm for mini veg at other times.  In early spring grow with protection and in the autumn use cloches to extend the season and pick into December

EAT: use any thinnings as baby leaf for salads.  Mini heads make perfect single potions cut in half and braised, larger heads can be sliced up before steaming or stir frying.   The stems and flowering shoots nice and tasty.

Hanakan is a super variety: tender green stems and dark green leaves. Its compact habit makes it a good choice for cutting as a whole head mini veg with the bonus of the plant being able to resprout to give you even more cuttings of these sweet flavoured greens – versatile for salads or for cooking.   Price for 50 seeds £0.50

SOW: best sown June to August, later sowings will need protection as the weather cools. You can sow in modules and plant out when young (ideal if sowing in succession), or sow in situ and use the thinnings in salads or replant

GROW: space 15-20cm apart. Keep the roots moist as drought can trigger flowering.  Hanakan will give you delicious whole head mini veg and, if cut 2cm above the ground, Hanakan will resprout to give you even more, sweet, tasty greens. 

EAT: whole heads can be braised.  You can also slice them for salad and stir fry use or for adding to soups and stews.

At 25-30cm tall, Joi Choi is a lovely pure white stemmed variety with rich green leaves.  It will grow away quickly but remain compact. This variety can be eaten as baby leaves in salads or grown on so that you can enjoy the stems in stir fries or indeed cook the whole head. Price for 50 seeds

SOW: June - September, traditionally after the longest day.  Pak Choi is ideal as a follow on after other crops.  The last sowing can be 6 weeks before frost frosts are expected.  Spring and early summer sowings grow very successfully but can run to seed in hot weather.  You can sow in modules and plant out when young, or sow in situ and use the thinnings in salads or replant them in cooler weather.

GROW: space 15-40cm apart depending on your preferred use.  Joi Choi can be used as a baby leaf or grow on until 25-30cm tall and use for heads.  Protect from inclement autumn weather with cloches.

EAT: the leaves, stems and flowering shoots can be cooked or eaten raw in your salads.

Purple Rain F1 has delicious dark red oval leaves with contrasting green undersides atop vibrant green stems.  This is a stunning addition to any salad and can be harvested at any stage: you mature choi can be steamed or stir fried,   Price for 50 seeds

Rosie Choi grows into a classic vase shaped pak choi with pale stems supporting large reddish-purple coloured leaves.  Just 7 weeks to full size when they reach about 40cm tall.  This variety can also be used as a baby veg once they reach 10cm tall. Why not grow as a super edible edge to a veg bed or a row in a window box   Price for 50 seeds

SOW: through the spring and summer with last sowing 6 weeks before frost frosts are expected.  Seed depth 5mm.  You can sow in modules and plant out when young (ideal if sowing in succession). 

GROW: space 20-25cm apart for larger heads and 10-15cm for baby veg at other times (best spacing and size when summer harvesting).  In early spring grow with protection and in the autumn use cloches to extend the season and pick into early winter.  This Rosie Choi will make a neat edible edging plant in your garden, the baby veg are very happy in containers.

EAT: simply cut mini veg heads in half and braise, larger heads can be sliced up before steaming or stir frying.   The stems and flowering shoots nice and tasty.  Very young leaves are lovely in a mixed salad.

Leaves are glossy, broad, smooth, bright green and tasty: one plant but two growth habits.  Warmer weather sees upright growth but cooler weather is when this lovely plant hugs the ground and forms the flat rosettes that give it its name.  Price for 50 seeds.

SOW & GROW: from June to September. Traditionally sown after the longest day Tatsoi Rosette is happy growing in warmer weather when its tightly packed leaves grow fairly upright.  It is cooler weather that the rosettes of its name from when the plant hugs the ground.  The last sowing can be 6 weeks before frosts are expected.  You can sow in modules & plant out when young, or sow in situ & use the thinnings in salads or replant in cooler weather: space plants 20cm apart.  Protect transplants from poor autumn weather with cloches.

EAT: let your Tatsoi shine in a simple salad with spring onions, chives and a vinaigrette dressing.  The leaves, stems and flowering shoots can also be cooked. 

With beautiful pale green leaf stalks topped by emerald green leaves with pale veins: excellent quality, tender and well flavoured. One of the hardiest Pak Choi varieties making it a perfect choice for those living in colder areas or for autumn sowing to over-winter. Price for 50 seeds

SOW: From August to November to overwinter or in spring. You can start the seeds in modules and plant out when young, or sow in situ and use the thinnings in salads or replant them in cooler weather.

GROW: space 20-25cm apart. Yuushou copes well with temperatures down to minus 7 or so but if a prolonged very cold spell is forecast then be kind and give them a bit of protection and keep them picked as a cut-&-come-again.

EAT: The leaves, stems and flowering shoots can be eaten raw or cooked at any stage in their growth from seedling to mature plant. Chop the stems and add them to the pan first as the leaves cook more quickly.

The sweet flavour makes this perfect for adding to salads: perhaps think of it as somewhere halfway between a vegetable and a fresh herb. They have a slightly succulent texture and mix well with other greens and they go particularly well with tomatoes: very popular here in salad with spaghetti bolognaise, lasagne and other rich flavoured meals.  Price for 50 seeds.

SOW & GROW: at almost any time of the year.

From autumn to early spring they will appreciate some protection (they don’t like prolonged rain) and from mid-spring to early autumn sow & grow them outdoors.

For cut-and-come-again plants may be spaced close together and can be cut after 4-5 weeks. They will resprout several times over a couple of months and can be kept trimmed to make a neat edge to a path or veg bed or grown in containers.