James Wong Taste Sensation Plants - Collection

For the Veg Foodie.. .. Trendy Veg! Bon Appetit! As waves of different foods hit our country, eating habits change.. . the trendy and 'nouvelle cuisine' is often a more delicious, more nutritious option for old and young alike! Why not grow these four different varieties that are from our James Wong range and give your cooking a taste sensation!Society Garlic - So named because it tastes just like traditional garlic but doesnt give you bad breath! The tasty stems and flower buds have a sweet, roasted garlic flavour and are very versatile; use in salads or egg dishes just like chives, or cooked into stir-fries, quiches and much more. Plant outdoors in sun or partial shade. Snip blooms throughout the summer. This beautiful, ornamental plant is very easy to grow and once established
will keep coming back year after year. Latin Name: Tulbaghia violacea. 1 plant supplied in a 10cm pot.Tree Chilli - Small, round, super-charged chillies are fruity, colourful and very, very spicy (easily as hot as a habanero and with a similar fruity tang). The world's most cool-weather tolerant chilli. Lives for up to 15 years! Tree Chilli from Bolivia. Plant in May. Harvest: 1st year - late August; 2nd year - early July onwards. 2 potted plants.Wasabi Japonica - Did you know that most of the Wasabi we eat in the UK is actually a bogus concoction of mustard and horseradish? In fact, real Wasabi tubers lose their potent flavour within a day of being grated and cost an arm and a leg, hence the cheap mustard imitation! So growing your own is the perfect way to ensure you get an
authentic Japanese experience. As well as the potent stem, the beautiful lily pad shaped leaves have a gentler wasabi tang and are fantastic wrapped around raw or smoked salmon with pickled ginger and a slick of cream cheese; exotic hors doeuvres your friends will never have tried before! Wasabi positively prefers overcast, damp, chilly weather, perfect! Plant out April-October. Harvest: Leaves in year 1. Stem takes 18-24 months to reach full size and flavour. 2 potted plants. Herb Lemon Grass - Central to Asian cuisine (especially Thai), lemon grass works well in Western dishes, too. Also called citronella or sereh, it grows in dense clumps, from which the individual stems are cut. Stems look a little like fat spring onions, and are composed of tightly packed grey-green leaves.
The fragrance and flavour is unique - lemony, but sweet - and is quite subtle until the stalk is cut or bashed. Loves wet soil, making it the perfect plant for that damp area at the back of the garden where nothing will grow, on the margins of a pond, or even as a potted indoor plant as long as its toes are kept wet. A burst of flavour! Delicious flavours to enhance your cooking. Latin Name: Cymbopogon citratus. 1 plant supplied in a 1 litre pot.