landscaping

Cabbage - Chinese - Michihli

$1.39

The Cabbage Chinese Michihli ( haku-sai, pe-tsai), 'Brassica rapa (Pekinensis Group)', has such a mild, sweet flavor compared to regular cabbage that it can be used raw in salads. The Michihle has a texture between cabbage and lettuce. The leaves are mild and sweet, and do not cause digestion problems like regular cabbage. It can be grown nicely in 5 gallon containers. Mix seed with the pak choi, and mizuna green seed to produce a wonderful "cut-and-come-again" Asian mesclun mix. Plant in the summer, 60 to 70 days before the first fall frost. Mature plants will stand temperatures down to 25 degrees. In hot climates, plant when the temps begin to go down. Chinese Cabbage prefers rich, moist, well drained soil with lots of organic matter. Harvest the heads after they firm up and are solid but not too hard. ... get more information

Parsley - Green River The Parsley Green River, 'Petroselinum crispum', has more vitamin C than an orange and freshens your breath! Do you push your parsley aside after a meal? Don't. Consume it for the vitamins and breath freshener for garlic breath. Parsley is not just a garnish. Parsley has a gentle flavor that does a great job of blending the flavors around it. They are great in window boxes and pots either inside or outside. Their culinary uses includes salads, soups, butters, fish, and poultry. Green River Parsley is a very nutritious herb containing large quantities of vitamins and mineral such as calcium, iron, phosphorus, potassium and magnesium. Plant in the spring in well drained soil.