In early spring sow seeds in a cool greenhouse or polytunnel and either transplant to beds under protected cropping conditions or plant out into the open in favourable climatic conditions. The plants are hardy and so can be grown in the winter under cover but are equally good sown in early spring and again in late summer, so as to avoid the warmest weather. If growing to maturity space the plants 50 x 50cm (20in x 20in). If grown for immature leaves they can be cut within 5 to 7 weeks, space at 25cm (10in) between rows, 2.5cm (1in) within the row. Water daily, lightly at first, then thoroughly with a watering can once grown. (If the nights are still cold, put the glass back on in the evening). Press gently into the compost or cover with just a sprinkling of compost.Ĭover the container with clear glass or plastic sheet. Sow seeds by sprinkling quite finely onto the surface. They grow well in full sun but will tolerate some degree of shade.įill pots or trays with regular multipurpose compost moisten by standing the container in water, then drain. Very early outdoor sowings need protection from frost.Įasy to accommodate, the plants grow well in most soil types, their growth will be more vigorous and lush in soil with higher fertility. Sow at fortnightly intervals from spring right through to early summer. Sowing: Sow successionally spring to autumn They grow quickly and easily, providing tasty green leaves through the summer months and very pretty flowers into autumn, when most things are going to seed or are rapidly fading. The plants will grow about 15cm (6in) high and wide in their leafy stage and attain 60cm (24in) in height when flowering. The fine leaves can be used in salads or gently cooked as an alternative to spinach. Grow this speedy veg in broad drills, scattering the seed along its width. Even the petals can be eaten and are used to make the fragrant Japanese pickle, kikumi. They are aromatic and taste somewhere between celery and carrots. The flavoursome serrated leaves are used as both flavouring and as a vegetable. Shungiku, also know as Chopsuey Greens is an easy and undemanding plant to grow and both the young shoots and stems can be eaten. No wonder the Japanese have no problem reaching their official recommended intake of not merely five, but 17 portions of fruit and veg per day! A plethora of differently shaped, textured and coloured Oriental leaves brings Eastern cuisine alive. Anyone who has had the pleasure of traveling to countries such as Japan or China will appreciate the bewildering but totally delicious array of vegetables on offer there.
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