Japanese Greens, Green Boy Organic

Wong Bok Chinese Cabbage produces large barrel shaped heads with crisp light green leaves. It is a hardy perennial and it can be grown by broadcasting in small blocks and harvesting individual leaves as and when they are required. Chinese cabbage has a more subtle and pleasant flavour than many of the European varieties and tends to have a delicious crispness much like you would expect from a lettuce. It can therefore be eaten raw or steamed or stir fried.

Red Pak Choi produces beautifully flavoured red-tinged leaves as the plant matures and has a good disease resistance.

Yuki Chinese Cabbage (Chinese Leaves) produce short cylindrical heads which are well wrapped and very tasty. It is vigorous in habit and matures early from spring planting. This cabbage produces good sized barrel-shaped heads with excellent flavour and is easy to grow for summer or autumn crops. It is slow to bolt and has good disease resistance with crisp light green leaves.

A purple Pak Choi, ideal for micro greens.

Canton Dwarf is also known as Baby or Squat Pak Choi, with a dwarf compact habit producing short, broad, thick, pure white petioles and dark green, glossy, slightly savoyed leaves. It Can be cropped from small size to full plants. It has a good heat tolerance with sowing from late spring to early autumn.

The interest in what we have classed liberally as "Oriental Vegetables" increases every year.

Tall cylindrical heads of bright green. Ready just 70 days after transplanting. Sow late summer for autumn and early winter harvest. ...

Japanese green, spray-like plant with long narrow leaves. Flavour is mild but slightly stronger than Mizuna. May be eaten cooked or raw. Best grown...

Red Pak Choi produces beautifully flavoured red-tinged leaves as the plant matures and has a good disease resistance.