Oriental greens

Oriental greens

When there is not much green stuff in winter, Oriental greens step in and fill the gap very nicely. The leaves have a mustard tang, to a greater or lesser degree, and can be used in salads, on sandwiches, in stir fries and soups.

Plant in a position that receives winter sun and enrich the soil with compost and an organic fertiliser. Water regularly and feed once a month or weekly with a diluted liquid fertiliser, especially if leaves are harvested regularly.

To harvest, pick leaves individually from the outer edge and new leaves will continue to sprout.

Mizuna (Brassica japonica) has light green very deeply lobed leaves that have a mild mustard flavour. It grows up to 30cm. Mizuna needs more moisture than the other oriental vegetables so it should be grown separately.

Pak choi (hybrid ‘Joi Choi) has white stems with flat, deep green glossy leaves and white soup spoon leaf stalks. The leaves are crisp and juicy with a mild mustard flavour.

Tatsoi (Brassica campestris chinensis) is a decorative plant with deep green ovate leaves. It is low growing and forms a compact, flat rosette close to the ground. It is a gross feeder so water and fertilise well for a long harvest period. It is slow to bolt.

Red Giant Mustard (Brassica juncea) has large textured reddish green leaves with a hot mustard flavour. The flowers are edible. Green in Snow Chinese Mustard (Brassica juncea) has deep green foliage that can be used in salads and stir fries.


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