Thank god for forums!! Help!!

 
Can anyone please tell me what these 2 plants are??? I went from what i
thought was planting Pepper seeds, for them to end up growing into
Japanese Lettuce and these 2 other bizzare plants?? 1st timer and
determined to gain knowledge......and not make the same mistake again,
lol.


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JimmyPlant

 On Sun, 15 May 2011 17:47:02 +0000, JimmyPlant


The first one I would say is rocket (aragula) and the second is
another brassica, probably of the Asian family of brassicas often
generically called 'Chinese cabbage'.  With the one that you thought
was peppers (another brassica) it looks like you bought some kind of
mix of cutting greens.

So you may have to buy peppers but your salad will have some nice
fresh greens which will have a varied flavour and texture.  Start
sampling!

If you study the seeds you have next time you will see that peppers
and other solanums (tomato, egg plant) have flat disk-shaped seeds and
brassicas are round like mustard seeds (which are indeed brassicas
too).  The size and colour will vary with cultivar.

David

 David Hare-Scott said:

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That's what it looks like to me, too.

These would all be good dropped into a light, clear broth or soup.
seasoned with garlic and ginger root.  I like to shred them,
and add them to the hot broth, along with some chopped onion
greens or chives, just before serving.

Or try them stir-fried very lightly with garlic and a dash of either balsamic
vinegar or soy sauce.

The solanum seeds can vary quite a bit more in size than the brassicas.

--
Pat in Plymouth MI
    
"Yes, swooping is bad."
 
email valid but not regularly monitored
  

 wrote:


Yes indeed but be careful with the rocket, the flavour is quite
peculiar and not everybody likes it.  I do, SWMBO doesn't.


Be careful not to overcook them whether it is in soup or stir fry, the
"cabbage" with thin leaves will cook in a minute or two in soup or 30
seconds in a hot frying pan.

Another simple way to do them is in the microwave, pour off the water
they produce, then add a little sauce such as Chinese oyster sauce or
soy sauce.

David

 

The first looks like upland cress and the second broadleaf mustard.
Steve