Chopsuey Green Shungiku is a Chinese vegetable that is very easy and quick to grow yourself. This tasty leafy vegetable is native to China and Japan. It is a leafy vegetable with an attractive shape and taste. This vegetable is called Shungiku or Chopsuey Green. Both the leaves and stems of this fast-growing plant are eaten. This vegetable is used as a vegetable and as a seasoning. The leaves and stems have a flavour between that of celery and carrot.
The petals are also edible and these are used to make Japanese pickle (kikumi), among other things. Chopsuey Green is widely used in various Asian cuisines. In Cantonese dishes, Hong Kong cuisine, stews, soups, oven dishes and a variety of other recipes, among others. The leaves are also an important ingredient in Taiwanese cuisine. When young, the stems and leaves are also used to flavour all kinds of dishes such as soup, stir-fries, stews and casseroles. This Oriental vegetable is increasingly grown and eaten in the Netherlands. Both the leaves, stems and flowers can be prepared raw and briefly cooked, stir-fried, steamed and stewed. This fast-growing leafy vegetable can be harvested after only about 6 weeks after sowing. Cut off the leaves with the stems with scissors. Hardy annual. Height: 15 - 20 cm.
Outdoor sowing: March - June & August - October
Germination: 7 - 14 days
Germinationtemp.: 10 - 22 °C
Sowing depth: shallow - ½ cm
Planting distance: 30 - 45 cm
Sowing distance in rows: 50 - 65 cm
Plant position: sunny - half shade
Harvesting period: June - December
This reasonably hardy vegetable can be sown in the garden from early March to June, as soon as the soil can be worked. Then provide shelter using plastic or glass. Sow in rows 50 - 65 cm apart. The seeds can also be sown wide-spread. Sow thinly and do not cover the seeds with soil or with a very thin layer of soil. Press gently. Provide a sunny spot with possible semi-shade and well-drained soil. Keep well moist and weed-free. Depending on the soil quality, temperature and weather, the seedlings emerge after 7 - 14 days. Water well in drought conditions. Do not expose the root as this may cause the plant to go to seed. Sow a small amount every 2 - 3 weeks to allow continuous harvesting. Thin out the plantlets at about 30 - 45 cm when they are large enough to handle. These thinned plantlets can of course be eaten as e.g. salad.
As these Chinese leafy vegetables grow quickly, it is necessary to loosen the soil well. Heavier soil types such as clay soil are less suitable for growing these varieties. Water regularly around the plant and not on the plant. Do not let the soil dry out. If necessary, extra fertiliser can be applied 3 - 4 weeks before sowing. Protect the young seedlings from slugs and snails. About 4 - 6 weeks after sowing, the plants can already be harvested. Pick loose leaves as needed or cut the whole plant with scissors. Chopsuey cannot be stored for long and should be eaten immediately after harvest. Sow a small amount every 2-3 weeks to keep harvesting going. Chopsuey can also be grown indoors or outdoors on e.g. balconies in large pots.I n that case, ensure sufficient light and warmth.
