A very beautiful Japanese brassica that is easy to grow, adaptable and hardy. Grow the pencil-thin white stalks with dark green serrated leaves for use in oriental dishes. It is a prolific with a gorgeous mild flavour. Very versatile, can be grown as cut and come again after just 3 weeks, or for larger leaves wait for 6-8 weeks. Price for 100 seeds
SOW: in modules from early to late summer for a late summer to winter crop. For a winter to spring crop sow late summer to early autumn and transplant to grow under cover.
GROW: transplant at the 2/3 leaf stage and space at 10cm for small plants or up to 30cm if you want to grow larger plants. Harvest as a cut-and-come-again (pick single leaves or cut whole plant 5cm above ground (they can resprout 4 or 5 times), or cut at any stage from small to large. It can tolerate low temperatures to about -10°C if kept cropped but protect with a cloche from excessive rain or snow. Fast growing – crop plants from 6-8 weeks after planting.
EAT: for salad use whole young leaves or shred larger leaves. You can also steam, stir fry or use the leaves in soups.