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The cut and come again quality of oriental vegetables is one of its best features; providing those who choose to sow and grow seemingly endless amounts of nutritious, tasty, and colorful foliage. They grow fast, again and again, preforming beautifully in coastal climates or in mild spring or fall weather; they are perfect to grow when other vegetables can be a challenge to produce. Whether a spring or fall crop many oriental vegetables can be harvested in two stages of life, as small young plants or as large more mature plants. The earlier the harvest the more tender the plant. Baby leaves can be used in salads, stirfries or sandwiches, larger leaves can be used as a healthy alternative to"taco" shells or simply steamed and served along any plate as a side. Oriental vegetables are loaded with fibre, iron, calcium, minerals, and vitamins.
Not only edible these cool season beauties are very ornamental. They can brighten up a light frosty morning with their texture, foliage and variety of colors. Fill up the garden beds and cold frames, but also include a few in any ornamental containers, sure to brighten up any fall planting.
Cole crops are more suitable for growing in cooler weather; summer growing can be a challenge as they tend to bolt in summer heat. Direct sow seeds in early spring as soon as the ground thaws, or to get a jump on spring begin seedlings indoors three weeks before last frost for transplanting out. Seeds planted in June will be ready for fall and early winter.
Like many other vegetables oriental vegetables prefer a sweeter soil with a ph. of 6.5. Cole crops can be susceptible to pest and disease practice tri- annual crop rotation; plant only in soil which has been cole crop free for at least three years. Other popular cole crops include oriental vegetables, radish, broccoli, cauliflower, and kale. Common pests are flea beetles, leaving shot holes in leaves; root maggots, which tunnel into roots; and cabbage worms which devour leaves. A sure way to prevent all of these pests is to apply floating row cover to garden beds as soon as seeds have germinated. This will not allow the pests to land and invade. Another common ailment is clubroot; a fungus that causes the roots to become thick and club shaped. If you notice this do not compost or till in infected plants; destroy immediately, lime the soil heavily and do not plant a cole crop in the area for at least five years; it will be safe to choose another vegetable family. To prevent club root inspect transplants, wash contaminated tools, and use only sterilized manure and compost.
As plants develop provide good nutrition with an application(use recommended amount on the package) of organic fertilizer and lime prior to seeding or transplanting, so that when the roots develop they will "tap" into it. As the plant grows apply a weekly organic 4*2*3 feed to the oriental vegetable foliage, I recommend such a frequent feed as these plants grow so quickly.
Below are a few uncommonly great seeds available in nurseries as soon as seed racks are made available or source them while you are perusing your seed catalog, which by the way many have their own section dedicated toward trendy oriental vegetables. Perhaps include a package of seeds in a gift card to inspire the gardeners on your holiday list.
Sheenas Best Oriental Vegetables for 2008
Red Giant Mustard - Brassica juncea rugosa: Ready in 45 days this is a deep purple red thick and tender leaf with a mild mustard flavor. Adds a tang to stirfries and salads. Very ornamental and quite cold hardy, can tolerate a medium frost. Enjoy raw for a proper pepper punch!
Mizuna - Brassica juncea- Ready in 35 days. Serrated ferny leaves of green color. Crisp and mild. Very tolerant of cold and rain. Cut and comes like mad, produces hundreds of leaves, use as you would spinach.
Ching Chiang - Shanghai Pac Choi - Hand sized pale green leaves and stalk with a tender quality and mild taste. Wonderful slightly steamed with a dash of soya. Tolerant of rain and cold, and this one will take some summer heat so enjoy and harvest all three season.
Komatsuma Tendergreen -Brassica rapa - Ready super early in 21 days. Japanese mustard green with a bright white stem and vein. Slightly spicy flavor, excellent in soups. Will cut and come, in warm or cold weather. This is a milder form of traditional mustard greens.
Flowering Purple Choy - Brassica rapa purpurea - Ready in 40 - 60 days this plant is beautiful with its purple stems and foliage. Cut stalks as buds begin to open. Color intensifies in cooler weather.
Japanese Mitsuba - Cryptotaenia japonica - Ready in 75 days this 2' tall green is used like parsley, has a unique taste and aromatic flavor. Great for salads and stew. Loaded with iron and vitamin c. This plant is a member of the carrot family.
Mandarin Cabbage - Brassica campestris - ready in 70 days. An oriental cabbage of excellent quality. Very tender with large oval heads. Cook in many ways, treat as a traditional cabbage or use along with other oriental greens.
Sorrento Raab - Chrysanthemum coronarium - Ready in 45 days this produces deep green tight florets above tender stems and dark green leaves. A nutritious green with a wild broccoli taste. Harvest before florets open.
Dwarf Grey Sugar Bush Pea - enjoy the pea shoots at 32 days, serve as a trendy healthy garnish or add to soups. Allowed to mature the red flowers develop into snow peas.
If you have never grown oriental vegetables and are interested in dedicating a small garden space to experiment I would recommend that you pick up a package of oriental greens blend from West Coast Seeds. This is a melody of five easy to grow favorites. Enjoy in 45 days. This cut and come blend will fill your salad bowl or wok all spring.
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$14.95