Asian Greens

Not your garden-variety greens! 
For our Asian greens we choose leaves that aren’t so easy to come by, at least in British chains. 
These exceptional varieties Asian varieties, such as Giant red mustard, Green in Snow, Komatsuna, Osaka, and the more commonly known Napa cabbage, Tat Soi, Vivid Choi and Pak choi are nothing unusual in China or Japan, but are one of the things we look forward to growing every autumn. (Luckily they don’t mind the weather getting chillier!) Added to your dish, this assortment of purples, reds, greens and whites, ranging from sizeable and sweetly crunchy stems to dappled spikes with quite a kick.

In early spring, our beds of these exciting brassicas begin to bolt, putting their energy not into regrowing leaves, but into producing long, juicy shoots with immature flowers on the top. Far from being a sign that it’s time to add them to the compost heap, these are a true delicacy, like tender stem broccoli but better, and are a perfect finale for our stir fry packs before it’s time to welcome more summery crops.