I love this season for growing leafy greens, and I feel so virtuous for eating so many of them! My recent favourites for sheer ease of growing are Senposai and Tokyo bekana. Being brassicas they are so easy to grow from seed - up in a few days, grow well in seedling cells until transplanted into a rich soil when they really take off. Within four to five weeks of transplanting they are ready to be harvested.
Those who were at my recent garden visit would recognise these vegetables from my daughter's garden bed but they look much bigger in just 10 days. The darker green ones are Senposai while the lighter green frilly ones are Tokyo Bekana. .
Senposai is wonderful to cut into a salad, it's great tossed into a quiche or omelette and makes a great veggie wrap instead of using bread or rice paper etc. I love it wrapped around soy/ginger seasoned pork mince and veggies. Below see a photo from tonight's dinner - Senposai, Amelia's baby radishes and onions, a dash of extra-virgin olive oil and salt tossed well.
Tokyo Bekana is a relative of Chinese cabbage wombok, but it works brilliantly as any lettuce substitute. Of course it can be used as a light cabbage as well but it does not have the same crisp density in the leaf. It also has a really mild flavour. From what I've read it grows very well in the warmer weather – more so than most lettuce varieties -as well as the cool.
Since they are brassicas, both these leafy greens are attractive to cabbage white butterfly. I'll have to be looking out for caterpillars but they are really worth growing all the same. I have more seeds sown and I'll be putting them into my netted garden this time. For those who are interested I think I purchased seed at the Seed Collection.
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