Celery - Chinese - Kin-Tsai

$1.59

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 flavor is more robust than American celery. 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. The soil should be well drained and very fertile with lots of organic matter. Cut individual stems or harvest the whole plant about 1 inch above the ground. ... get more information

Pepper - Chile - Cayenne Red The Pepper Chili Cayenne Red Long Thin 'Capsicum annuum', is an excellent hot flavoring for chili, other hot foods. A string of dried cayenne is an very attractive decoration. The pencil-thin Cayenne peppers are used fresh in hot sauces and chilies, died or ground for cayenne pepper or pepper flakes, as a flavor in oil and vinegar, and as a decoration. The plants are decorative garden plant with what seems like hundreds of peppers on each plant. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.