Well winter countdown counters can say what they like, but the cold has most definitely lost its grip in Brisbane...
So much so, that I, a great one for living on the edge, went to work for once not only without my heater, but also without a jumper.Yep, that's me, spontaneous, carefree and unpredictable. You can't predict me.
Anyway, blather once again aside, during the day here it is starting To Get Hot. And of course, it's only going to get hotter. Much hotter. Scorchingly hot in fact. Unbelievably scorching hot to the point where the radio broadcasts warnings as to how long you can spend outside before you start to burn.
Around 30 seconds for my pasty limbs.
Having not at all managed to put blather aside back there, I will now come to the point: I have to tell you how fabulous this lovely little asian green is before it is fried out of its bed.
Tatsoi. It is fabulous. Absolutely fabulous. It takes no time at all to grow from seed to seedling, it copes marvelously well without being watered every day, and it tastes wonderful. I have around 30 plants which have kept me in salad greens for months now.
Tatsoi, you are my new favourite in the garden. May you not bolt for months to come.
10 comments:
Aww, and it's mighty purty too!!
You know, I'm Chinese, and I've never grown this...is it like bok choy? This changeable weather is making my hair go frizzy.. :)
Hmm... a little, but not overly. It's much greener and has a slightly waxy leaf, smaller and thicker than bok choi. And it's a much deeper green than it appears in my photo. All the asian greens are pretty new to me this year, and I am in lust! Are you Chinese Chinese, or Australian Chinese?
My hair is still okay, it is still super dry here... my frizz will start up with the rains. Oh joy.
Oh I love tatsoi! Its freezing here yet my tatsoi bolted in the warmer spell we had recently?!!!!!!!
Mrs Bok I neglected to mention in my post that my tatsoi plants are all growing in full shade. They get a whole lot of light, but no actual direct sunlight. Besides, I don't let them get more than four leaves at a time - I eat my greens!
Tatsoi or 塌菜 is found in Chinese dishes. I've grown pak-choy but not tatsoi. It goes well with oil, salt, and beef, pork and even chicken so I would stir-fry them.
Yum Takaeko. I haven't had the tatsoi cooked yet, I am a bit of a fresh salad person, even in winter. I will have try it soon though.
Bragging again about your weather! Pfttt.
I do like Asian greens. I had a few of these growing myself but a chook escaped and ate the leaves off every one.
Oh yes, chickens have a lot to answer for in my garden too. Stripped greens anyone??
Well you've taught me something. Now I know what that funny little round leaf in the bagged supermarket Asian salad mix is! I love that stuff too!
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