Chinese style vegetable gardening

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Thanks for the follow up @Baihande. Those look spectacular! Well done! I will look into adding some 花椒 to my garden. 

 

Our weather has cooled off some now, NE Texas, and I have started an assortment of Asian Greens. They are tolerant of mildly-cold weather and I usually get a good harvest all the way to Christmas. The varieties sold here in the US (as seeds) seem to often have Japanese names, even though they are grown in China as well. Here is my line up:

 

Tatsoi, Komatusna, Chijimisai, Gailan, Shanghai Baby Bok Choi, Hakurei salad turnips, Daikon, Japanese Wasabi radishes, Vates Collards, Perpetual Swiss Chard, Rhubarb Swiss Chard. And probably a couple of others that I am forgetting. 

 

Snapshots of Tatsoi, early March of this year. (Right now my plants are only 6 or 8 inches tall.) 

 

     

[Baihande]

Huajiao after dehydrating

 

 

 

and after removing the seeds. Net weight is 53 g, tara 68 g.

A pity the beautiful seeds are good for nothing, they tend to split when handling them.

 

 

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Well done! Should be plenty for all one's 麻辣 cooking needs! Are they strongly aromatic? I would expect so. What will be the first dish you plan to make with them? Early in tomato season here, while tending my plants, I think about what I will make with them when they finally get ripe. Fantasizing about the first BLT of the season, imagining how good it will taste, and so on. (BLT = bacon, lettuce, tomato sandwich.) 

[Baihande]

We usually use huajiao with recipes inspired by Sichuan style cauliflower and ganbian doujiao (green beans). Tomorrow it will be cauliflower (with some diced fresh pigs belly). Might have been green beans, but currently the broad beans we use (from Morocco) are not available, the beans available from domestic growers tending to be husky. To all males disliking cauliflower: taste it Sichuan style in some Chinese restaurant. You will be surprised how delicious that is!

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Those sound like excellent dishes; ones that will let the 花椒 shine. I love the sort of cauliflower you are talking about.