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

Gardening Australia - - IN THE PATCH -

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.






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