Beginner Gardening: bok choy, 1 by RickCorey_WA

RickCorey_WA wrote:
Let's see if I can get these other substitutes for spinach, cooked greens, lettuce, mustard greens and cabbage in the right order:

Tatsoi very sweet, very cold hardy - tender for salads
Komatsuna - also mild, very productive
Leaf Mustard, small Gaichoy, somewhat spicy
Mizuna (mustard: spicy)
Red Amaranth (for warm climates, I can't grow it.)

I have plenty of seeds of the first two types.
Mostly, I have Bok Choy and Chinese cabbage (Michihli and Napa) to trade or send for postage.

(I also have some Gai Lan varieties, "Chinese Kale / Broccoli".

I forgot to mention 'Tyfon' (Holland Greens)
O.P. 20-40 days to maturity, then you can cut-and-come-again every 30 days.
cut-&-come-again every 35 day
It is a stablized cross between stubble turnips & Chinese cabbage. Originally bred for a forage crop or a cover crop! But it is very mild and tender when young for bland salads or cooked greens that take on the flavor of what you cook them with. It is VERY hardy - down to 10 F, or -12 C.

How could I forget my favorite Italian Heirloom, 'Broccolo Spigarello'? Also called 'Spigariello Liscia' and Brassica oleracea var. 'Spigariello'. Leaf broccoli much milder than brocolli raab. Cold-hardy to 25 F after established. Mine over=wintered and then produced tons of seed.




No photo.

This message was edited Mar 19, 2013 7:07 PM