Expert gardener Mark Diacono shares his advice on how to grow some of the delicious greens which have come to these shores from around the globe.
Most Oriental greens or leaves are brassicas that originate from China and surrounding countries. Although diverse in looks and taste, they are unified to a degree by a ‘green’, peppery flavour, an adaptability to a cut-and-come-again approach and a robust nature.
Some, such as Chinese cabbage and pak choi, are mild and…
