Cool-season Asian greens are best sown either in early spring or in the last weeks of summer to grow on into autumn and beyond, making them ideal for following on from earlier crops. Most are pretty hardy and will continue to give some leaves for cutting throughout winter, especially if provided some protection.
Really easy to grow, Asian greens are rich in nutrients, and you can prepare them quickly or toss them in salads. If stir fried, braised, steamed, sauteéd, or simmered in soups, these vegetables go well with the usual Asian condiments – soy, ginger, black bean, hoisin and oyster sauces. 

Drinks CB

Vibrant Tatsoi


Exceptionally pretty oval leafed Tatsoi


Robust large plants sporting juicy white stems and vibrant mild tasting green leaves