Smart tips for growing uncommon vegetables

Most of these minor vegetables have appeared on the scene since the Second World War, many of them introduced by migrants keen to continue growing and eating food crops and flavouring herbs found commonly in their home countries. Check out these tips and try growing some uncommon vegetables today!

• Chinese broccoli (Brassica rapa alboglabra). This fast-growing annual has blue-green foliage used in stir-fry cooking. In spring or summer, sow seeds directly where they are to grow, and water regularly. Leaves can be harvested individually as required.
• Chinese cabbage (Brassica rapa pekinensis). This cylindrical-shaped cabbage has mild-flavoured leaves ranging in colour from dark green to almost creamy white. Plant in spring or summer. Grown rapidly, it can be ready to harvest after just eight weeks. Two popular varieties are 'Banquet' and 'Wong'.

• Guada bean (Trichosanthes angiona). This fast-growing climber bearing metre-long (yard-long), edible fruits is a native of India. It prefers a warm to hot climate, and moderately rich, well-drained soil. Harvest the fruits before they become too large and woody.

• Japanese cabbage (Brassica rapa japonica). Grown as an annual or a biennial, Japanese cabbages have deep green, glossy foliage. Harvest them in spring or autumn when still young and tender, eight weeks after sowing seed. They will bolt to seed during summer. Fast growth is essential if the leaves are to be green and crisp.
• Mitsuba (Cryptotaenia japonica). This hardy an­nual, also known as Japanese parsley, can be grown throughout the growing season, but will bolt to seed in summer. Sow seed directly where it is to grow, and water routinely. It can be harvested leaf by leaf. Mitsuba will self-sow through the garden if allowed to go to seed.

• Collard (Brassica oleracea acephala). Collard is a short-stemmed, leafy cabbage that is easy to grow in a wide range of soils and climates. Unlike many brassicas it does not bolt to seed in summer. Leaves can be harvested singly as required.
• Corn salad (Valerianella locusta). This is an excellent cool-climate salad vegetable that can be grown in a range of soils. Relatively slow growing, it is ready for harvesting 12 weeks after sowing. Harvest leaf by leaf as required.
• Cress (Lepidium sativum). A fast-growing annual used in salads, cress has a distinctive, slightly peppery flavour. It prefers cool growing conditions, and will bolt to seed in the heat of summer. Sow seed directly where the plant is to grow.
• Daikon radish (Raphanus sativus). This radish has a hot, peppery flavour. In spring or summer sow seeds directly where they are to grow. Do not over-manure the soil. Har­vest after four to six weeks.
• Hibiscus spinach (Abelmoschus manihot). A native of tropical Asia, this short-lived, bushy perennial produces young, tender shoots which are harvested and eaten as a spinach-like vegetable. It prefers a temperate to warm climate and relatively moist soil.
• Komatsuma (Brassica rapa perviridis). Also known as spinach mustard, komatsuma has a wide range of leafy varieties. The leaves are eaten cooked or raw in salads. Harvest them in spring or autumn, when still young and tender. They will bolt to seed during summer. Komatsuma can be harvested leaf by leaf as required.
• Mustard greens (Brassica juncea). Mustard greens are a varied group of leafy annuals for sowing in spring or autumn; summer crops will bolt to seed. Harvest after six to eight weeks. They can be harvested leaf by leaf.

Many varieties are fast growing and will thrive in relatively poor soils, making them ideal for busy gardeners. Get started with these tips and create a unique (and delicious!) vegetable garden.