Chop Suey Greens Seeds Hover over to zoom, click to enlarge
£2.49
Chop Suey Greens Seeds Chop Suey Greens Seeds Chop Suey Greens Seeds

Chop Suey Greens Seeds

James Wong's Homegrown Revolution
1 Review(s) with an average rating of:
5.0

Part of the James Wong Homegrown Revolution Range.

These super-fast-growing edible oriental leafy greens go from seed to plate in 6 weeks. Ideal for shady spots. Tastes like: Broccoli, samphire and the smell of chrysanthemum.Latin name: Chrysanthemum coronarium. You might be far more likely to find these seeds in the flower section than alongside trendy oriental veg like pak choi and bean sprouts, however the leaves of this pretty Chrysanthemum are easily the most delicious traditional Asian green that can be grown in the UK. With super fast growing leafy greens and aromatic, sunny yellow flowers, there is so much more to this plant than just a pretty window box decoration. Sow: March-September. Harvest: May-October.

Price:£2.49
Qty:
Delivery: Delivery within 7 days
Code: 188050 Add to Wishlist
Average Packet Content 500 seeds
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Sow
Flower/Harvest
Sowing Time March-September Flower / Fruit from May-October
 
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From seed to plant in 6 weeks

Part of the James Wong Homegrown Revolution Range.

These super-fast-growing edible oriental leafy greens go from seed to plate in 6 weeks. Ideal for shady spots. Tastes like: Broccoli, samphire and the smell of chrysanthemum.Latin name: Chrysanthemum coronarium. You might be far more likely to find these seeds in the flower section than alongside trendy oriental veg like pak choi and bean sprouts, however the leaves of this pretty Chrysanthemum are easily the most delicious traditional Asian green that can be grown in the UK. With super fast growing leafy greens and aromatic, sunny yellow flowers, there is so much more to this plant than just a pretty window box decoration. Sow: March-September. Harvest: May-October.

Hardiness:-15 degrees

Resistance to Disease:False

Seeds:True

Bulbs:False

Shrubs:False

Tree:False

Plants:False

Aftercare - Easy:True

Aftercare - Moderate:False

Aftercare - High:False

Scented:False

Height:51-60cm

Cut Flower:False

Edible Flower:False

Spread:31-40cm

Organic:False

Good For Dried Flowers:False

Drought Resistant:False

RHS Award of Garden Merit:False

Vegetables recommended by the NIAB:False

Award Winners in Fleuroselect Trials:False

Likes Acidic Soil:False

Containers:False

Hanging Baskets:False

Beds & Borders:True

Rockeries:False

Climbers:False

Greenhouse, Glass House or Home:True

Prefers Full Sun:False

Grows in Sun or Partial Shade:False

Grows in Sun or Shade:False

Partial or Full Shade:False

Shade:False

F1 Variety:False

Hardy Annual:False

Half Hardy Annual:False

Greenhouse Annual:False

Hardy Biennial:False

Greenhouse Biennial:False

Hardy Perennial:False

Tender Perennial:False

Half Hardy Perennial:False

Greenhouse Perennial:False

Shrub:False

Butterflies:False

Birds:False

Bees:False

Full growing instructions given on packet.

EATING: Harvest after 6-8 weeks when the flowerless plants have reached 15-30cm (6-12") high. Harvest 10-25cm (4-9") of growth leaving 5cm (2") of plant to allow re-growth. Chop suey greens have a delicious mildly herbal, savoury flavour - a blend of the nuttiness of broccoli with the herbal scent of garden Chrysanthemum leaves and a slight hint of the marine saltiness of samphire. A cross between a herb and a leafy vegetable, chop suey greens are somewhat like rocket in their ability to straddle the culinary boundary between being a central part of a meal or just a flavouring agent sprinkled on at the end. In Japan and China they are eaten raw or lightly cooked in much the same way as watercress or spinach, but unlike either they do not lose their shape and turn into a mush instantly upon heating. The pretty, ferny-shape to their leaves, makes a really decorative addition floating in clear broths or miso soups, raw in mixed leaf salads or as a straightforward garnish. HINT: The one key tip though is not to overcook them, as prolonged cooking will make them lose their unique flavour and fresh green colour. In general a quick blanch in boiling water for 1 minute or flash in the wok for no more than 2-3 minutes is all that is needed to bring out their best. Their sunny flowers have a very similar flavour to the leaves, albeit far more pungent and herbal tasting. These are great sprinkled over any dish in which the leaves are used, or tossed through salads and add a rich herbal scent and golden hue to flavoured vinegars. RECIPE: If you don’t fancy crab, you can swap it for cooked, shredded chicken, king prawns or toasted cashew nuts. In any case, you will have deliciousness on a plate in a matter of minutes. Serves 4 as a side dish. • 200g chop suey greens • 2 tbsp of olive oil • 100g white crab meat • 1 red chilli, sliced into shreds • 3 spring onions, sliced into shreds • 2.5cm piece of ginger, sliced into shreds • 2 cloves of garlic, sliced into shreds • ½ tsp chick

What do other customers think of this product?

Rating:
Lovely in a salad and great in a stir fry. Although you can you crop them as juvenile plants, you can also just let them keep growing and harvest the leaves as required. They have beautiful 1.5" sunflower like flowers, which I fed some of to my hens to give yellower egg yolks.
23 April 2015
Reviewed by: Big Fat Nick
Town: Plymouth
Suttons Seeds

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