Pak choi, Chinese cabbage, mizuna and tatsoi — fast, tender and made for a wok.
Edible chrysanthemum. Aromatic leaves for hot pots and salads, with pretty yellow flowers if you let a few plants go.
Japanese mustard with finely cut, feathery leaves and a mild peppery bite. Cut it and it comes again three or four times.
A tall, cylindrical napa cabbage with crisp pale hearts. Good for kimchi, and it stands in the field longer than round types.
Glossy dark spoon leaves in a flat rosette. Mild, tender and very cold-hardy, as good raw as it is stir-fried.
Jade-green stems and a compact head. Easier than white-stem types, and better for a pot or a balcony bed.
Thick white stems under dark spoon-shaped leaves. Cut the whole head at five weeks or pick leaves as you need them.
A barrel-shaped napa with a dense, sweet heart. Quicker to head than Michihli, so sow it later in the window.
