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Oriental
Vegetables
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Ching-Chiang
Cabbage, Baby Bok Choy -
45 days this is a dwarf type Ching-Chiang Cabbage,
with short and fat green petioles that are
very crispy and delicious. This is the most
popular variety grown in China. Plants grow
best in mild climates, suitable for growing
in temperate climates and in California all
year round. Easy to grow. Highly recommended
for home gardening and fresh markets. |
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Choy
Sum -
50 days, this dwarf vegetable can be harvested
anytime from 3 to 4 inches tall. This vegetable
has good flavor and texture. It is an ideal
small
size vegetable for various kitchen uses. This
variety has become increasingly popular in the
Oriental supermarkets on the West Coast. Excellent
vegetable for stir-fry, boiling and soup. Grow
best in mild climates. |
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Edamame-Soy
Bean “BEER FRIEND” -
This easy-to-grow variety produces lots of high
quality and delicious Edamame soybeans. If
you wondered what that pea type appetizer was.
This is it! One of the most popular snack items
in the beer party and Japanese restaurants.
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Garland
Chrysanthemum “Shingiku” -
65 days, Edible Garland Chrysanthemum, also called
Shingiku in Japan or Choy Suy Green in old
Chinatown. An annual leafy plant. This vegetable
grows very well in mild or slightly cold climates,
but will go into flowering in warm summer conditions.
Sow seeds in early spring and fall. Young leaves
and stems are used for flavoring the soup and
stir-fry. |
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Garlic
Chives -
90 days
Thin, flat leaves with delicate garlic flavor.
Attractive white flowers in midsummer. Chop into
salad and sprinkle into cooked vegetables. Beautiful
white blossoms in midsummer. Our special strain
is very hardy; mulch only where winter temps.
are -10°F. Easy to grow. |
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Chinese
Kale, also called Kailaan or Chinese Broccoli -
28 days baby, 60 days mature, has glossy, blue-green
leaves with crisp and thick stems. This vegetable
adapts well to cold and hot climates and is
grown all year round in California. After the
first cutting of the main stem, the plant will
grow many branches for subsequent harvests. |
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Higashina -
Senposai hybrid is a new hybrid of cabbage and
Komatsuna, recently developed in Japan. This
unique vegetable has sweet taste of cabbage and
tenderness of Komatsuna, excellent for salad,
stir-fry and pickling. Senposai is resistant
to heat and grows well all year round. This fast-growing
vegetable can be harvested 30-40 days after sowing. |
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Hon
Tsai Tai. Chinese Cabbage Broccoli -
37 day’s Tender purple flower stems and buds.
A Chinese specialty. The young plants soon
branch and project quantities of long, pencil-thin,
red-purple, budded flower stems. Pleasing,
mild mustard taste for use raw in salad or
lightly cooked in stir-fry or soup. For multiple
harvesting of tender stems and leaves. Can
be spring sown, but yields best when sown June
through October for harvest from midsummer
through winter (in mild areas). |
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Edible
Luffa -
A fast-growing, long-season, warm-climate vine
plant that can climb up to 15 feet high. The
fruit is edible only when immature and is cooked
like zucchini. The matured fruit forms sponge-like
fibers inside. The dried matured fruits are
often used as scrubbers, cleaning pads or bath
sponges. Thus, this vegetable is also called
Dish Cloth Luffa. |
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Komatsuna.
Japanese Spinach/Mustard -
21 days baby, 35 days mature. Mild, tender greens.
Japanese greens for salad and braising mixes.
Komatsuna is a typical Japanese leafy vegetable.
It is often called Japanese Mustard Spinach
in the US supermarkets. Young leaves, stalks
and flower shoots are used in salad and stir-fry.
It is also very popular for salt pickling this
vegetable in Japan. Fast growing plants can
be grown all year round in temperate and subtropical
areas. |
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Mitsuba,
Japanese Greens -
50 days, a Japanese vegetable with leaves similar
to parsley on long slender, white stalk. Young
leaves and stalks have aromatic flavor and
are often used as a seasoning in fish soup,
Sukiyaki and many Japanese dishes. Young seedlings
are used in salads. Seeds are sown in spring
and early fall. The plant grows vigorously
in mild climates In Japan, plants are generally
blanched in darkness or by earthing-up for
growing white and tender stalk. |
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Mizuna
Japanese Greens -
21 days baby, 40 days mature. For mixed salads
and light cooking. Unique mustard of Japanese
origin, producing a rosette of dozens of pencil-thin
white stalks and deeply cut, fringed leaves.
Mild flavor. Continues to produce several weeks
from one planting, will regrow after cutting.
Special productive strain. |
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Mei
Qing Choi, (Pac Choi). Chinese Cabbage -
45 days. Baby green-stem Pac Choi. Flat, pale-misty
green stems form a thick, heavy base with broad,
oval, rich green leaves. The compact, vase-shaped
plant at full growth but perfectly formed at
''baby'' size when young. Mei Qing is the most
bolt resistant and uniform variety of this
type. Tolerant to heat and cold, easy to grow. |
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Oriental
Spinach, Hybrid “Combat” -
38 days is newly developed hybrid spinach. Plants
are strongly resistant to Downy Mildew and
Fusarium Wilt. This slow bolting variety is
suitable for early spring and fall crops. |
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Kabocha
Squash -
100 days The globe-shaped fruit is smooth, dark
green with pale green stripes and weighs about
3 lbs. The flesh is orange-yellow, sweet and
nutty textured. Kabocha squash is an important
vegetable in Japan and is also very popular
in the Oriental supermarkets on the West Coast. |
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Giant
Red Takana. Mustard Greens -
45 days Large Savoy leaves are deep purplish
red with white mid rib. Plants are very vigorous
and grow best in mild climates. Thick and tender
leaves have nice mustard pungency and are excellent
for cooking and pickling. |
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Takana
Green Mustard -
Fast-growing leafy mustard. The plant can grow
to 18 inches when matured. Young plants are
very tender and less pungent. Will tolerate
low temperatures. Very fast growing in warmer
areas. This vegetable is very good for pickling
and stir-fry. Try this in your salads. |
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Tatsoi.
Japanese Cabbage -
21 days baby, 45 days mature. Small, dark, spoon-shaped "black-green" leaves.
Leaves form a compact, thick rosette. Long harvest
period. Mild taste for salads, stir-fry, etc.
Thin to 6-8" apart for full-size rosettes.
Unique and easy to grow. Suitable for late spring
through autumn sowing. Spring sowings should
be made after last frost date to eliminate risk
of premature bolting. |
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