How to Grow Chopsuey Greens

Chopsuey Greens - (Chrysanthemum)

Although we would not normally think of using plants of chrysanthemums as a vegetable, in Japan and China, there are several species which are highly valued as greens. The best known of these appears to be the Chrysanthernum coronarium varieties, which are known as Chopsuey or Shungiku. These have small, deeply cut bright green aromatic leaves.

The distinct flavour is pleasing to the taste, especially after one has become used to the idea of eating chrysanthemums.

Sow small quantities of seed in drills 30cm apart, at frequent intervals during spring. The greens are used when the plants are small. In normal growing weather, it is usually possible to cut shoots within six or seven weeks of sowing seed. When freshly gathered from plants 13 to 15cm high, the flavour is at its best and not too strong.

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Growing Chives

Chives - Allium schoenoprasum

This is a miniature growing onion often used as a substitute for the well known spring onion. It is largely grown for its grass-like foliage which can be cut and used to flavour salads, soups and other dishes.

It is possible to buy plants from nurserymen in the spring and these should be planted 20 to 30cm apart. They are sometimes used as an edging to beds in the vegetable garden. Keep the plants strong and healthy by dividing the clumps every three or four years, replanting in fresh ground.

To ensure the continued production of foliage or 'grass' the plants should be cut down to soil level from time to time whether the foliage is needed or not. This encourages plenty of young, tender shoots to develop and prevents flowering.

Chives can be raised from seed sown in spring making the drills 6 mm deep. Thin the seedlings so they stand 15 to 20cm apart.

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How to Grow Chinese Mustard

Chinese Mustard

Widely used in the United States and parts of North America and sometimes available in tins or cans, Chinese Mustard is not unlike the better known Chinese Cabbage, its loose, rather open habit of growth making it distinct. It is hardy and has the value of resisting hot, dry weather being available when many other forms of greens fail to grow well and are in short supply.

Growing about 60cm high, it has several common names including mustard greens, mustard spinach and tender greens, and it is sometimes used as a substitute for spinach.

Seed can be sown during spring and summer, making the rows 38cm apart and thinning the seedlings so there is about 15cm between them. In fairly rich, moist soil, growth is rapid and it is often possible to gather leaves within seven or eight weeks of sowing.

The plants must not be left unused however, or they will quickly run to seed. It is advisable to cut the entire plant at ground level rather than picking off individual leaves as is done with spinach. If the ground is on the poor side, it should be enriched before planting and when in growth, the plants can be encouraged to make more leaves by applying dried blood fertiliser.

Growing Celtuce

Celtuce

This is an unusual vegetable but quite easy to grow. It should be sown in spring covering the seeds with l2 mm of fine soil and allowing 30cm between the rows. It is advisable to sow little and often and to thin the plants so they finally stand 23 to 25cm apart.

This subject is sometimes referred to as the 'two in one' vegetable since the leaves can be used as lettuce and have a high vitamin content, whilst the heart or central stem is crisp with a nutty flavour, and is often eaten raw in salads or cooked in the same way as celery.

How to Grow Cardoons

Growing Cardoons - Cynara cardunculus

This near relative of the globe artichoke has handsome silvery fern-like foliage. It is grown for its blanched stalks which are not unlike the chards produced by globe artichokes. These are used in the same way as celery, in fact, both subjects require similar culture.

Cardoons like a rich, moist soil and succeed in trenches about 30cm deep and 20cm wide  where there is manure or decayed compost at the bottom.

Plants can be raised from seed sown in spring. They can be started over a gentle hotbed or in pots, but outdoors, wait until the second week in May before sowing.

Keep the roots moist throughout summer and applications of liquid manure will encourage good tender growth. The plants will be ready for blanching from early autumn on'. Wards. One method is to tie all the leaves together and then earth up as for celery, or corrugated tubes can be placed over the plants. Alternatively, bracken or straw can be used.

The blanching process takes six to eight weeks and the stems should be dry before the operation begins.

Varieties. There are two main sorts. The French Cardoon, often listed as Tours, has long stems but their prickles make it difficult to work among the plants. The Spanish Cardoon is spineless but the flavour is not so good, the plants being apt to run to seed.

How to Grow Aubergines

Aubergine; Solanum melongena var. escalentum

Often known as Egg Plants, aubergines are worth growing on a limited scale. Ideal for cultivating in the warm greenhouse, they can be grown outdoors, in sheltered districts, once risk of frosts has passed. Frames and cloches also provide good growing conditions.

The soil should be prepared early and enriched with old manure and plenty of compost. Sedge peat worked into the top couple of inches of soil will be helpful. Sow seed in early spring using pots or boxes of sandy soil in a temperature of 15°C. When big enough to handle, move the seedlings into 8cm pots or soil blocks, using fairly rich compost.

By the end of April they should be ready to pot on to 13cm size pots. This prevents possible checks from starvation. Spray with water daily to prevent red spider damage.

Once warmer conditions arrive, the plants can be put under frames or cloches which should be kept closed for a few days so the plants settle down quickly. When they are 16cm high, take out the growing points.

When the resultant laterals have grown 10 cm they should be stopped. Allow up to six fruits to develop on each plant removing all others which attempt to form. Frequent overhead spraying will ensure that red spider does not gain a hold. Later crops can be sown directly into prepared sites under frames.

The fruits are ready to gather throughout the summer. They bruise easily and need careful handling. Usually offered as long purple or long white, Noire de Pekin is a dark violet variety, Blanche longue de la Chine being a good fleshy, white sort.

Growing Alfalfa

How to Grow Alfalfa

Alfalfa is a salad plant which has long been recommended by nutritionists as having life giving properties inducing the body cells to remain active. It makes fresh green growth of excellent taste and contains a high percentage of protein as well as various vitamins. Professor P R Cheeke of Oregon State University, discovered that when fed to animals, alfalfa contains cholesterol reducing agents with emerging evidence that these benefits extend to man as well.

Alfalfa Sprouts

Alfalfa seed can be sown in succession throughout the year and is ready for eating within four or five days, being particularly valuable as a winter salad. It grows best in a temperature of 19 to 22°C. And sprouting can be done in a jam jar or similar receptacle or on a muslin flannel in a saucer which should be rinsed once a day and then drained.

Some herbs, such as chervil and sorrel, bring an added piquancy to almost any salad as does a suggestion of garlic.