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Asian Greens for your Fall Garden

There’s a lot to love about Asian Greens like tatsoi and pak choi. They’re ready to harvest before you’ve even put the seed packet away, and they embrace cold weather like a polar bear. Plus they’re packed with nutrients, and can be planted well into the fall - long after many other cold season varieties. Best of all, they’re famously easy to grow - even for beginners - and a fun way to enjoy the fresh flavors of the orient from your organic garden this fall. 



Often used as a substitute for spinach, Chinese Flat Cabbage, or tatsoi is marked by a dense, flat rosette of thick, glossy leaves. Its included in most mesclun salad mixes for its mild mustard flavor, and is a staple in many braised dishes and winter soup recipes.





A traditional Japanese salad green whose flight green color and spiked leaves add visual interest and a mild cabbage and mustard flavor to salad mixes. Seeds are direcxrt sown in the fall, and plants are surprisingly fast growing and cold tolerant.



Pak choi

Also called bok choi and tsoi sum, this open headed Chinese white cabbage is grown both for the crisp white stalks, as well as the tender green leaves at the top of the plant. Pak choi is often steamed, braised or even pickled, and plays the starring role in many Asian stir fries and salads. 



Pe tsai

Perhaps the most widely grown Asian green, pe tsai is also called celery cabbage, wong bok, and siew choy. Sweeter and more tender than European cabbage varieties, pe tsai forms tightly packed, barrel shaped heads, and has a mild tangy flavor that’s perfect in stir fry, soups and steamed recipes.



Gai choy

With a more prominent mustard flavor than other Asian greens, Chinese Mustard, or gai choi, is a diverse group that resembles open headed cabbage and some kale varieties. Gai choy was developed as a cross between Chinese cabbage and black mustard, and its cultivated like Chinese cabbage.

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