SOW ASIAN GREENS FOR A SUCCESSIVE HARVEST
Asian greens, such as pak choy, are delicious quick-growing vegies with a short harvest period. PHIL DUDMAN demonstrates a system of successive planting that ensures you always have some to pick while they are at their succulent best
1 FILL a single-cell punnet with compost or seed-raising mix, then scatter seed over the top and cover them lightly with more mix. Asian greens are easy to sow directly in the soil, but I prefer to start them in punnets. It saves space in my patch, and I’m able to keep a close eye on the tiny seedlings at a stage when they’re most vulnerable to snail attack or drying out.
2 KEEP the mix moist, and seedlings will start to germinate in a week or so. Prick these out as they appear, and transplant them into multi-cell punnets filled with compost, one seedling per cell.
3 GROW the seedlings on in the cell punnets until they are 2–3cm tall.
4 PREPARE the soil – Asian greens like plenty of compost – then use a dibbler to make planting holes at equal spacings of about 15cm along your row. Plant out the seedlings, handling them carefully, then gently firm them in and water well.
5 MONITOR your supply. I find that potting up a new six-cell punnet every 2–3 weeks provides enough Asian greens to add to a weekly meal for two people. There’s always a row ready to pick, one coming along, and another just planted.