ORIENTAL GREENS AND CABBAGES Various crops are offered here—all are traditional culinary types from Asia. Bok choy and Tatsoi are turnip relatives grown for their spatulate leaves and succulent petioles (stems) which are often white and very juicy. Mustards are grown for their thinner, often spicy leaves. Chinese cabbages and kale form tight heads, but of often quite unusual shapes compared to the usual Western ones. As a group, these types tend to be fairly early and tolerant to cooler weather. Mustards, as a rule, are the greens most tolerant of heat, can take some frosts, and stay usable longest in the garden; pak choy, tatsoi, and cabbages are apt to bolt in frosty weather or summer heat. All are best in cool spring or fall conditions. Most should be sown where plants are to grow. Sow no deeper than one-quarter inch in moist, rich, well-draining soil. Most types mature in about 45 days; heading varieties require 60-75 days.