June is the true start to the season for oriental varieties…add flavours from far off places to your summer meals: many of these are perfect salad varieties or you can grow them on and cook for even more tasty options. This selection contains one packet each of...
Chinese Broccoli Rafiki ~ discover sweet flavoured Rafiki harvest the stems and flowering shoots whilst in bud. Those leaves are lovely in salads or steam, stir fry or cook the stems like sprouting broccoli (50 seeds)
Chinese Cabbage Wong Bok ~ an Asian heirloom variety with light green leaves on barrel shaped heads. Wong Bok is very fast: ready to harvest after 8-9 weeks and ready for use as cut-and-come-again after just 4-5 weeks! Use in salads, steam lightly or pop in a stir fry. (20 seeds)
Komatsuna Comred F1 ~ tasty rich ruby red leaves and contrasting green stems. Use these in salads and sandwiches. Mature leaves can be shredded into a stir fry or steamed. Flavorsome and nutritious. (40 seeds)
Malabar ~ stunning plants, lovely thick glossy leaves with red leaf veins and deep red, almost purple stems… stems, tips and leaves are edible (20 seeds)
Mustard Leaf Wasabina ~ with a hot and spicy wasabi like flavour: baby leaves (3 weeks) will add a kick to salads and can be grown as a cut-&-come-again at almost any time of the year. The large, tender, mature leaves are ruffled with curly edges and are best cooked: stir fry or use for ohitashi or tsukemono (50 seeds)
Pak Choi Tatsoi Rosette ~ glossy, broad, smooth, bright green and tasty: one plant but two growth habits. In warm weather these grow more upright, in colder weather they are more ground hugging. The stems and flowering shoots are also yummy edibles (50 seeds)
