Oriental vegetables
In recent years, there has been an ever increasing interest in Oriental greens; this is in part due to us being adventurous in what we eat and grow, in part because of their health benefits and in part due to the ease and speed with which they can be prepared and cooked. Many can be tossed into stir-fry dishes, used in salads or added to a host of other meals. This is why we have put together this fantastic collection of some of the best oriental varieties available!

You will receive 40 plants, 10 each of the below varieties:

Mustard Hoshi F1 - This new slow bolting hybrid makes a well wrapped and compact head perfect for late summer and autumn harvest. Fantastic flavour for a huge variety of Oriental dishes.

Chinese Cabbage Scansie F1 - Easy to grow and versatile, this red variety has crunchy ribs and tasty leaves, delicious steamed, stir-fried or eaten raw sliced in salads. Shows good colouring throughout the head and a good bolting tolerance for healthy late summer and autumn crops.

Pak Choi Goku F1 - A new slow bolting hybrid with lovely glossy green leaves with long green stems forming high quality heavy heads. The leaves are great in salads or steamed as a vegetable alternative to other brassicas. Quick to bulk up for picking but also holds well for a longer harvest period.

Tatsoi Rozetto F1 - Often referred to as the new Spinach! This rosette pak choi has superb leaf quality over a long season. The dark green, thick and rather waxy leaves have a buttery texture and a slightly sweet flavour. A very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you'd use spinach, lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. Even when the plants are starting to go over at the end of the season its flower buds, especially when they are green and tightly closed, are a crunchy and edible treat.

Oriental Plants