Traditionally these crops are sown after the longest day making them perfect choices for sowing in August. Between them they will give you tasty crops in a matter of weeks and continue to do so on into December. Pop them in wherever there are gaps in your garden ready and waiting to be filled by these delicious varieties that range from mild & sweet through peppery to hot and spicy. This collection contains one packet each of...
Chinese Broccoli Kailaan ~ enjoy succulent, delicious flowering shoots – small pants harvest whole at 8 weeks and on larger plants cut the main head then the sideshoots as they develop (50 seeds)
Choy Sum Gunsho ~ forming tender & sweet flowering shoots. These are at their best cut just before the first buds open, about 11 weeks from sowing. Steam, lightly boil or stir fry for a couple of minutes or even add to salads (50 seeds)
Mibuna ~ this lovely, lightly spicy flavoured, Japanese green will grow almost all year round… for salad use whole young leaves or shred larger leaves. You can lightly cook Mibuna by steaming or adding to a stir fry. It is an ideal choice to serve with fish and rice dishes. (50 seeds)
Mizuna Kyoto ~ mild sweet flavour with a slight pepper tang. Start cutting for salads when your plants reach 10cm tall, shred larger leaves, also steam, stir fry or use the leaves in soups (100 seeds)
Mustard Leaf Wasabina ~ hot and spicy wasabi like flavour… use from baby leaf to full size. Baby leaves (3 weeks) will add a kick to salads whilst mature leaves are best cooked (50 seeds)
Okahijiki ~ unusual, beautiful and speedy: adding a crunchy and slightly salty taste to salads when used raw. It can also be lightly steamed or stir fried and eaten whilst still crunchy when it complements fish really well. (50 seeds)
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