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Watercress
The Watercress, 'Nasturtium officinale', has a snappy, clean, peppery taste that will add crunch to you sandwiches, salads, omelets, or potato salads. You don't have to have a free running stream or lake in your yard to grow watercress. Any moist, part-shady location will do. If you like the texture and flavor of alfalfa or bean sprouts with your food, you will love watercress. Watercress has a peppery, pungent flavor and odor with fleshy stems. Watercress can be grown in pots sitting in trays of water or grown inside during the winter. Plant 3 to 4 weeks before the last average frost date. Indoor stared plants can also be set outside at this time. Watercress is an aquatic plant so it must be kept moist at all times. It will do the best in areas with less than 1/2 day of sun. When plants are 4 to 6 inches tall, clip sprigs off the top 3 to 4 inches. The tips are the most tender part of the plant. ... details
Celery - Chinese - Kin-Tsai The Celery Chinese Kin-Tsai (Qin cai, Kun choi), 'Apium graveolens', is one of the most widely grown vegetables in China. The leaves have a strong celery flavor that is essential for Chinese cuisine. In China, Chinese Celery is an ancient vegetable. In 1972, bamboo slips, used to record recipes, were excavated from the Han dynasty tombs. Chinese celery was one of the ingredients on those recipes. The leaves are generally stir-fried and incorporated into meat and fish dishes. It is also used in soups, stews, and rice dishes. Plant 5 weeks before last frost date. It can be sown every 6 weeks through the summer for continual crops. In warm climates, sow in the fall. Cut individual stems or harvest the whole plant about 1 inch above the ground. |
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