Spring is in the air…

I went out in the Spring
To gather the young herbs,
So many petals were falling,
Drifting in confused flight,
That I lost my way.
– Ki No Tsurayuki, One Hundred More Poems from the Japanese

Falling cherry blossoms

It’s time to lighten up.  Now that Spring has arrived, the days are lengthening, the sun is brighter and there are intoxicating smells in the air. Fresh green shoots are pushing their way up through the cold ground: tender young radishes and spinach, new leaves of rocket, glorious broad beans, young peas, asparagus, artichokes, herbs and lettuces.

Now that the kitchen garden and community vegetable patches have again become so popular, people are growing an amazing variety of leafy greens, herbs and vegetables.  You’ll find plenty of information about how to cultivate them and also cook with them in my latest book, The Cook’s Garden.
As I wrote there: I find the growing of leaf vegetables one of the most rewarding and satisfying past-times and would encourage everyone to try planting a few.  It is possible to grow a wide selection and, because they attract few pests or diseases, they are good plants for beginners.

Baby Cos lettuce alongside the snowpeas

You can grow them anywhere – in among the roses, or as a border along the flower bed.  My mother grows various types of lettuces in terracotta pots and gives them away as gifts at Christmas time, wrapped in clear cellophane and tied with a bow.
Growing vegetables in containers also allows you the option of moving the plants around if the sun is too hot.  Once you’ve had a little success, it is easy to become addicted.

Soft oakleaf lettuce planted in front of the peas

Today, garden lettuces are grown by millions all over the world and come in all shapes, sizes and colours. But don’t restrict yourself to those you already know. In China, where leafy vegetables such as pak choi and choi sum have been grown for centuries, they are more used for cooking, or for pickling.
There are some fabulous Japanese leafy vegetables available too. Recently I received a message via Facebook from a lovely woman, Celicila Macauley, who is planning to gather together some talented designers and people who love Japanese culture to plant a Japanese ‘Edge Garden’ then party on Japanese edibles.  Her inspiration came via a quote from Fukuoka:
“Natural farming is not just for growing crops, its for the cultivation and perfection of human beings.”
Do you know of any Japanese herbs you might enjoy growing and using?

Shiso (Perilla frutescens), a member of the mint family

Note: At  HaNa Ju Rin restaurant, Crows Nest, Sydney, you’ll find a fabulous Japanese Caesar Salad on the menu dressed with wasabi mayo: it’s absolutely delicious.