Westmere, NY

Hi everyone,

Well, we planted our first garden this year and of course took some free seedlings that weren't identified. We thought this was some kind of a cabbage, but now we're leaning towards a variety of swiss chard, though we're not sure. It tastes a bit peppery, has thick white stems with veins that run through the leaves, and is supposed to be a component of tonights supper. As you can see, it fills up one half of a split kitchen sink.

Can anyone clue us in to what it is, and confirm that its not poisonous? :)


Thumbnail by cberghoff
San Francisco, CA

looks and sounds like a Chinese cabbage; "Bok Choy", or similar form.

Anne Arundel,, MD(Zone 7b)


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