Eat your greens
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 crisp; others, including mibuna and mizuna, are mild and peppery when small, developing a lively heat when large; a few,
