The interest in what we have classed liberally as "Oriental Vegetables" increases every year. Plant spacings can vary tremendously according to what is required, for instance, White Celery Mustard (similar to a Pak Choi) can be grown closely together and picked whole as small plants, further apart to be used as a "cut and come again" vegetable. The vegetables are all fast growing, most produce at their best in spring, autumn and winter. The height of summer is full of traditional vegetables so that is no bad thing. They are used both raw in salads or lightly cooked for stir-fry dishes and numerous Chinese meals, so they are versatile. We have tried our best with the names we have given them but within China they have various names and it gets more complicated as you travel further afield. We hope you will be tempted to give some of them a try.