{"product_id":"august-s-oriental-kitchen-collection","title":"August’s Oriental Kitchen Collection","description":"\u003cp\u003eDiscover more wonderful Asian veggie varieties this month.\u003cbr\u003eThese are the varieties I look forward to sowing at this time of the year. They're quick to grow, wonderfully versatile and add something a little different to the kitchen. Most are just as happy tucked into a fresh salad as they are steamed or tossed into a quick stir fry, and many will keep producing well into autumn and beyond. \u003cbr\u003eWhether you enjoy delicate, sweet flavours or something with a bit more of a spicy kick, there's plenty to discover here. So why not become a flavour explorer in your own garden and sow something a little different this summer?\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eChinese Broccoli Rafiki F1\u003c\/strong\u003e: a unique sweet flavour that’s packed with possibilities. The young leaves are delicious in salads or lightly steamed, while the tender stems and flowering shoots can be steamed, stir fried or cooked just like sprouting broccoli. (50 seeds).\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eChoy Sum Fuubi:\u003c\/strong\u003e features green leaves and crisp white stems are followed by beautiful edible white flowers. Tear the leaves into salads or blanch them for a couple of minutes so they stay tender with a little crunch. They're especially good with chopped garlic and a drizzle of soy sauce. (100 seeds).\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eEntsai:\u003c\/strong\u003e plentiful tender arrow-shaped leaves make excellent salads, but they're equally good cooked, turning a rich emerald-green when ready. The hollow stems are prized for their crunch, especially when quickly stir fried with garlic and oyster sauce. (50 seeds).\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eMibuna:\u003c\/strong\u003e a lovely, lightly spicy flavoured, Japanese green that grows for much of the year. It’s perfect for salads, steaming or stir frying and also makes a lovely accompaniment to fish and rice dishes. (50 seeds)\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eMustard Leaf Wasabina\u003c\/strong\u003e: if you like a bit of heat, this one's for you! The baby leaves give salads a proper wasabi-style kick. As the leaves mature they're best cooked, whether stir fried or used in traditional Japanese dishes such as ohitashi or tsukemono. (50 seeds)\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eNamenia:\u003c\/strong\u003e grows tangy, tasty rosettes of lobed leaves that are wonderfully versatile. We especially love them fresh in salads, but later sowings will carry on producing through autumn and winter. The leaves can also be cooked as delicious spring greens. (50 seeds).\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003ePak Choi Vivid Choi\u003c\/strong\u003e: almost too pretty to eat, with stems ranging from soft pink to deep purple beneath green and plum-coloured leaves. Harvest a few leaves at a time by cutting them at the base to encourage more to grow. Young leaves are perfect in salads, while mature plants are delicious stir fried, braised or even served alongside a traditional roast dinner. (100 seeds)\u003c\/em\u003e\u003cbr\u003ePop a few into those summer gaps or give them a bed of their own. I think they'll surprise you!\u003cbr\u003e\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":52823648534804,"sku":"26AUGOKC","price":5.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/August_sOrientalKitchenCollection2026.jpg?v=1785084239","url":"https:\/\/moreveg.co.uk\/products\/august-s-oriental-kitchen-collection","provider":"MoreVeg Seeds","version":"1.0","type":"link"}