Oriental

Oriental vegetables are not only reasonably easy to grow and in the ground for a short period, but also are generally sown later in the year enabling them to fit into almost any rotation. On top of this they are highly nutritious and add a new dimension to your diet. 

TATSOI - YUKINA
This savoy-leaved Tatsoi produces dark green, thick glossy leaves. The leaves are used in salads or lightly cooked.

CHINESE MUSTARD SHEURIFONG
Sow in summer and early autumn, harvest during the winter. Sow in rows 30cm (1ft) apart. Thin plants to 7.5cm (3") apart. This ‘Green in snow’ type has a unique flavour, extremely winter hardy.

RED GIANT MUSTARD
Sow from early summer through to early autumn. Produces Savoy like leaves which are deep red and succulent, with a pungent mustard flavour. Use fresh in salads or lightly cooked.

GOLDEN STREAKS MUSTARD
A new pale green coloured mustard with a stunning serrated leaf shape. Looks like an endive but has a pungent mustard flavour. Quick growing and is not quick to bolt.

RED ORACHE
Red leaves produced in abundance. Can be left to re-seed itself if required, the arrow shaped leaves retain their colour when cooked. Can be used as an alternative to spinach, cooked or raw. Matures in 45-50 days.

JAPANESE GREENS MIZUNA
Sow May-August outside or September onwards under cover for all year round pickings. Sow in rows 15cm (6") apart. Thin to 5cm (2") apart. Harvest when 15-20cm (6-8") high.

JAPANESE PARSLEY MITSUBA
Unique flavour between Celery and Parsley. Can be used in salads or soups and stews. Blanch like Celery to produce longer more tender white stalks. Perennial.

MUSTARD SPINACH - KOMATSUNA
Sow as for spinach. Very quick growing crop, sow from spring to autumn, harvesting 4 weeks later. Dark green leaves tasting similar to spinach.

MIBUNA
Similar to Mizuna but produces dark green, narrow strap like leaves, the flavour is slightly stronger.

PAK CHOI - IVORY F1 Hybrid
A new, slow to bolt variety of white stemmed Pak Choi. It has a large upright frame and thick round leaves. A fantastic quality Pak Choi.

PAK CHOI - JOI CHOI F1 Hybrid
Strong growing plants looking like Swiss Chard. Excellent frost resistance, slow to bolt. Green leaf and white mid ribs, can be eaten raw or cooked.

PAK CHOI - CANTON DWARF
A compact, dwarf Pak Choi producing short, broad, thick, pure white stems with dark green leaves. Good tolerance to heat.

CHOY SUM - HON TSAI TAI
Sow throughout summer and early autumn, harvesting 8 weeks later. Sow in rows 30cm (1ft) apart, thin to 7.5cm (3") apart. Lightly cook flowers, leaves and stems for best flavour. The purple stems/leaves are decorative enough to grace the flower bed.

CHOY SUM - HONG KONG F1 Hybrid
A green stemmed Choy sum with succulent dark green leaves. Quick growing, great as a stir fry ingredient.

BULLS BLOOD BEET
An exceptional deep red beetroot leaf, use immature (35 days). Ideal to ‘colour up’ salads, the colour intensifies as the plant matures into the autumn.

GARNET RED AMARANTH
An intensely red amaranth. Very vigorous can be cut young as a sprig, perfect for colouring up salads.

CHINESE CELERY KINTSAI
An easy to grow wild celery variety, which is ready in approximately 60 days. High yielding, green leaved with slender bright green stems. Strong celery taste, cut when 20-25cm (8-10”) use sparingly in salads, or as a herb for flavouring stir fries. Very hardy, can also be sown under glass

PAK CHOI
This open pollinated Pak Choi has dark green leaves and a crispy white central stem.

CHINESE CABBAGE - NIKKO F1 Hybrid
A cylindrical shaped Chinese cabbage. Fairly resistant to bolting

MUSTARD - OSAKA PURPLE
Sow throughout the summer and early autumn. Broad round red/violet leaves borne on large plants. Perfect for adding a strong spicy flavour to salads and stir fries, 20-45cm (8-18"). Excellent cold tolerance.

GREEN-IN-SNOW
Chinese mustard with attractive leaves for use in salads and stir fries. Frost hardy.