|
Celery - Chinese - Kin-Tsai
The Celery Chinese Kin-Tsai (Qin cai, Kun choi), 'Apium graveolens', is one of the most widely grown vegetables in China. It can be sown every 6 weeks through the summer for continual crops. The leaves have a strong celery flavor that is essential for Chinese cuisine. Cut individual stems or harvest the whole plant about 1 inch above the ground. The leaves are generally stir-fried and incorporated into meat and fish dishes. Chinese celery was one of the ingredients on those recipes. The flavor is more robust than American celery. It is also used in soups, stews, and rice dishes. In 1972, bamboo slips, used to record recipes, were excavated from the Han dynasty tombs. Plant 5 weeks before last frost date. In warm climates, sow in the fall. The soil should be well drained and very fertile with lots of organic matter. In China, Chinese Celery is an ancient vegetable. ... details
Mizuna Mustard In mild climates, plant in the late fall for winter harvest. It is a common mixture in Mesclun salads and it is also steamed and stir-fried. Mizuna looks are deceptive; it is a beautiful graceful prolific branching plant that will also germinate under cold and wet spring conditions. You can harvest a few leaves from each plant anytime after germination. |
