Fabulous fresh and fast leaves for your summer meals – from seed sowing to eating, this delicious collection of oriental flavours to savour could be on your plate from 6 weeks or so. And should salads not tickle your fancy this summer then all of these can be cooked.
This collection contains one packet each of...
Chinese Broccoli Kailaan ~ succulent, delicious flowering shoots and if you leave them to grow you can always peel the stems if the outer skin has thickened. Steam, stir fry or cook like sprouting broccoli
Choy Sum Red Hon Tsai-Tai ~ sweet, delicate flavour with purply-red stems, veins and shoots: all parts (stems, leaves and flowering shoots) are tasty
Mizuna Waido ~ an oriental wonder growing into a rosette of broad, dark, glossy green leaves
Mustard Leaf Red Frills ~ the deeply cut leaves are frond-like and give your meals a boost of colour, flavour and visual impact. Mild when young then getting progressively hotter!
Namenia ~ tangy flavoured rosettes of lobed leaves, versatile and tasty and particularly good in salads, crops through to the end of October
Okahijiki ~ an unusual and beautiful plant to harvest when young. It has intricately branched spikes of fleshy, bright green, slender ‘leaf’ stems. You can add this to your salad for taste and texture, crispy and juicy, alternatively sauté briefly or steam and serve while still crispy as an ideal accompaniment to fish .
Your basket is empty.
