There are SO MANY varieties of Asian greens to choose from, and we're still experimenting with finding our favourites. For now, the varieties we grow are mild in flavour and very adaptable to an array of dishes.

We’re trying Yukina Savoy this year, which is somewhere between bok choy and tatsoi, and is supposed to have tender leaves, juicy stems and a mild flavour even in the midsummer, when this family of plants typically turn spicy from heat stress. The plant has savoyed (blistered) leaves and grows in a loose, low-growing rosette that looks marvellous.