Stir-fry Greens While You Wait
September is a bit of a funny month for growing things, I suppose a time of transition. You might think it’s all over for the summer, but there are still some things that you can be planting now, and a few things for the future too. In fact, if, like me, you garden in containers and pots this is less of a problem that it is if you have a garden or vegetable plot, because when things don’t look nice you can just pull them out and plant something else.
I love spring flowering bulbs to brighten up the city grey, but if I plant any now, I’m going to have to look at brown mud in my pots for at least six months, which isn’t exactly the ‘look’ I’m after. But I’ve had an idea: to grow my own supply of stir-fry greens on top of bulbs, while they’re building up their strength to pop-through in the spring.
Pak-Choi, mizuna and spinach are all ‘cut and come again’ greens, which means that you can cut the leaves off about 1 cm above the roots of the plant and they’ll keep growing back. Miraculous! All of them should produce more green leaves throughout the winter, but the spinach, unlike the other two isn’t hardy, so it will have to come in before the risk of frost sometime during mid-October.