Organic Oriental Granaat

Chinese Cabbage, Granaat
Latin name Brassica pekinensis
Approximately 450 seeds per g

Oriental vegetables have revolutionised winter salad production. As their name suggests they come from China and Japan. Being brassica, or cabbage family, the plants are very cold tolerant making them ideal for our autumn and winter months. It also means that some of the varieties have that hot, mustard kick to them. The variation in leaf, colour, shape and texture make them perfect for mixed salad and they are very quick growing too. Most varieties are cut and come again salads while some can also be stir fried.

The long, fresh, green leaves of Chinese cabbage have a crunchy white midrib and a delicate flavour. They form dense hearts with a high water content. The plants mature in 7 to 8 weeks but can be cut earlier as cut and come again salad.

How to grow
Sow in July and August in well prepared ground. Make drills 30cm apart and sow seed every 23cm, (10 inches apart). Chinese cabbage has a high water content and needs some shade and moisture. Water if necessary. The plants do not look like they will heart for some weeks and then suddenly they fill to produce heavy compact heads which can be ready as early as 7 weeks after sowing.
Harvest September to November. Granat is not frost hardy.

Pests and diseases
Protect Chinese cabbage from slugs using environmentally friendly slug pellets if necessary.

How to cook
Chinese cabbage can be lightly cooked or stir fried but raw it makes a substantial base for a mixed salad. Use the leaves as they are or shred them.
You could try them with this excellent ‘oriental’ salad dressing.
2 tablespoons tahini
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 crushed clove garlic, optional
1 teaspoon siracha or chilli sauce, optional.
put all the ingredients in a jar and shake.