Monday, December 10, 2012

Asian vegetables

Over the last two decades our strong and growing connection with Asia has had a large influence on the food we eat today. A huge variety of Asian vegetables are available in the marketplace and are helping us to expand our culinary exploits. Their distinctive flavours combine well more traditional Australian foods. Many of the plants originate from tropical parts of Asia, particularly China where they have been cultivated and used for centuries.

\Many of these plants have strong and distinctive flavours and are often quick growing, tender and have a variety of parts of the plant that can be used. Like many ingredients in Asian cuisine, nothing is wasted. Many of the plants have parts (leaves, flower heads) that can be periodically plucked without disturbing the whole plant. Some of these varieties are ready to harvest in as little as six weeks from sowing and many can be cut and a used throughout the growing season

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