Asian greens Photo: Handyman
Asian greens vary in leaf shape and colour but not much in taste with bok choy, choy sum, gay choy and gai larn the most popular greens used in cooking.
FOR PLANTING prepare the soil by digging well-rotted manure into raised garden beds or containers in an area that gets about six hours sun a day and keep the soil moist.
Make a row about 5mm deep and sprinkle in the tiny seeds, covering lightly with soil.
TO WATER mix half a teaspoon of Epsom salts in two litres of water. Seedlings should appear within the week.
FOR HARVESTING pull the plant out of the ground and trim off the rootball with a knife.
Use these leafy greens in stir-fries, add to soups at the last minute or serve them steamed as a side dish.
WATCH FOR whitefl y and cabbage white butterfly, using a garlic spray if they appear. Water plants at ground level to prevent fungal diseases.
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