The potting Shed will offer over 150 varieties of vegetable plants, herbs, seeds and flowers for the fall and winter garden.
Learn how to grow fall and winter vegetables at one of our gardening seminars (time TBD).
Gardening experts will be available to help choose the best varieties for your garden.
Napa Cabbage (Chinese Cabbage)
Great for stir-fries and soups! This large, oblong vegetable with white stalks and
pale green leaves has a mild taste and a soft texture when cooked. Napa is a key ingredient in Korean kimchi.
Gai Lan (Chinese Broccoli)
Commonly steamed and served with oyster sauce, this dark green vegetable is similar broccoli, yet a little more bitter.
It has thick, glossy stalks, large leaves and small flower heads in the center. Also used in stir fries.
Snow Pea Shoots
Delicious right off the vine! Popular stir-fried with garlic, or cooked in soups.
Commonly steamed or used in soups, stews and stir-fries. Young bok choy is light green in color and mature bok choy has white stems and dark green leaves.
Gai Choy (Chinese Mustard)
A large, dark yellow/green vegetable with some curly leaves and stems. It's spicy "bite" adds a delicious flavor when pickled, stir-fried, stewed and braised.
Popular leafy vegetable used in Nabemono, a Japanese soup. Delicious stir-fried, pickled and eaten in salads.
The dark green, serrated leaves and narrow white stalks are both edible with a slightly bitter and peppery flavor.
Not the same as what is commonly seen in ornamental gardens, these greens are delicious in tempura, Taiwanese oyster omelets, and soups or hot pots.
They have flat, serrated leaves and a bitter taste. Other common names are:
tong hao in Chinese, shungiku or kikuna in Japanese, ssukgat in Korean and cai cuc or tan o in Vietnamese.