Edible Plants From Head To Toe: Part 1 - Leafy Greens

In my so-called postage stamp food garden in the city (Vancouver, BC), everything has to be chosen judiciously.  The plants have to meet some very important criteria to be short listed into my food garden.  One favorite criteria is what I call the "head to toe factor".  The head to toe factor to me, means the whole plant is edible from roots to tips.  There are many vegetables that fit into this category such as beets, turnips, cilantro, fennel, most salad greens, etc.  The following examples are some of my favorites in the leafy green category.

1.  Gai Lan - also know as Chinese Broccoli, can be eaten raw or cooked.  The whole plant is edible, the stalks tastes like a cross between asparagus and broccoli.  One of my favorite ways to cook Gai Lan is stir-fried with a bit of canola oil, Oyster Sauce, minced garlic, a pinch of sugar, and a few drops of water.  Stir-fry fast and hot but don't burn the garlic nor over cook the Gai Lan.  Excellent over steamed rice.  Eaten fresh, the young leaves and florets are fantastic in salads.

Gai Lan with the companion planting of green onions.

2.  Bau Sin - Chinese Mustard Green.  Mustard greens are best eaten raw, its crispy texture with its tangy-peppery flavour makes a fabulous fresh combination.  I love a sweet, pungent salad mix of arugula, mustard greens, mizuna, and Gai Lan, served with a protein main course like grilled fish or a steak.  Dress your mustard greens mix with a dressing of lemon juice, virgin olive oil, minced garlic, a few drops of honey, chili flakes, and sea salt, garnished with shaves of Parmesan cheese.

Bau Sin - Broad Leaf Chinese Mustard (foreground)

 3.  Shungiku or Edible Chrysanthemum has a peppery taste like a mild arugula.  The cute yellow flowers also bears a slightly peppery taste with a sweet note to it.  I like to eat Edible Chrysanthemum mostly in salads as the leaves are so delicate.  I've never tried it cooked but I imagine it would taste like steamed spinach but even milder.

Shungiku (in Japanese) - Edible Chrysanthemum (middle row)

 4.  Primula verdis - with a not-so-pleasant common name, Cow Slip, is I think one of the prettiest edible head to toe plants out there.  The young leaves are used mainly in fresh salads and soups, the leaves have a slightly bitter minty flavour, so go easy when using it.  The flowers have a bit more delicate flavour and is often used for garnish, colouring, flavoring vinegars and liquors.  The flowers are ideal for cut flower arrangement because of its tall sturdy stalks and it's very fragrant.  I plant my Primula verdis amongst my ornamental garden beds just as you're approaching the food garden.  I like the transition from the ornamental garden beds to the food garden as Primula verdis have those ornamental-edible qualities.

Primula verdis - Cow Slip

In future posts, I will cover the other must-haves elements for fruits and vegetables to be allowed in my mini city food garden.