Grow your favorite Asian greens right in your home garden with this step-by-step guide. From the milder taste of pak choi to the peppery mustard greens, Asian vegetables are ready to be picked again and again within a month of sowing.
Grow Asian greens in full sun or part shade with an even amount of light. Use rich compost and keep the soil moist. Spring is the best time to grow these plants before the weather gets hot. The seeds germinate in 1-2 weeks and the leaves are ready to pick within 30 days. This project takes four weeks to complete.
Ask an adult to prepare a couple of boxes by putting in a garbage bag and punching holes through the bag and the base. Fill the boxes with a little gravel for drainage and then potting soil, leaving a space at the top. Moisten the soil.
Use a finger to make a 1/2-inch-deep trench across the box. This could be in a looped shape or in straight lines.
Use a sprinkler watering can to water without disturbing the seeds. Cover the box with a clear polyethylene bag during germination.
These plants need to be kept well watered. Otherwise, they will stop producing delicious leaves and put all their energy into bolting — flowering and producing seeds — to complete their life cycle before they die.
Once they appear, remove the cover and thin out so there’s about a 2 in (5 cm) gap between each plant. The thinnings can be eaten.
After 30 days, pick a few young leaves from each plant to encourage new growth.
Excerpted from Ready, Set, Grow! by DK Books