A FLAVOUR OF THE EAST
Gardeners seem to have been quite slow to latch on to the great possibilities offered by oriental veg, yet they are delicious and nutrient-packed. And because of the way they are often prepared, i.e. cooked briefly in a stir-fry, steamed or eaten in soups or raw in a salad or slaw, they retain much of this goodness and flavour. Things are changing and seed companies report that sales of these tasty veggies are on the rise.
Oriental vegetables offer a way to fill the gaps left by more traditional spring-sown crops, ensuring you make the best use of your soil later in the season; indeed, some will provide harvests right through the autumn and winter and on into spring when there is little else available.
They can also offer an alternative to space-hungry traditional brassicas such as sprouts and winter cabbages
