A Choy / AA Cai Taiwanese Sword Leaf Lettuce

Purchased from Etsy (PanAsia Heirloom)

Timeline (~ 2 months to first harvest, about 3 weeks btwn harvests)

Fall 2020

- 9/28: sowed 12 seeds

- 10/2: some germination seen

- 10/3: pretty much all had germinated

- 10/7: first set of cotyledons had pretty much formed

- 10/9: first set of true leaves started appearing

- 10/11: pretty much all had developed first set of true leaves, so planted in 5 gallon grow bags (6 per bag)

- 10/22: leggy and wilty...had to be propped up with toothpicks

- 11/2: we have mini sword leaves now --> 11/7 one of them kept growing, another stayed totally stagnant

- 11/20: they are looking pretty good!

- by Thanksgiving they were almost ready for harvest, but I left them keep growing bc I got busy

- 12/9: first harvest!

- 12/16: already fairly good regrowth within a week

- 12/30: ready for a second harvest

- 2/11/21 - third harvest before the snow

- As I write this on 3/1 they're pretty much ready for another harvest again

Spring 2021

- 3/1: planted 12 seeds in starter seed pots to add more!

- 3/9: germination

- 3/12: first set of true leaves

- 3/21: planted in containers

TOP LESSONS:

- They do NOT do well in the HEAT. And will start wilting. The seedlings had a rough start because it was still too hot for them and I had to prop them up with toothpicks and keep them in the shade.

- But they survived being frozen just fine!

- Grow more than you think you need, because they shrink a lot when cooked, I had 3x 5 gallon grow bags going and I'm adding another for 2021

These were a surprise for me in that they just kept growing and growing. I think I've harvested them at least 3-4 times already, and they're still growing! I cut individual leaves with a sharp knife above the growth point so that they keep coming back.

Not to jinx myself, but they've done fairly well with pests as long as I spray them with neem oil/sprinkle with cayenne pepper. They secrete an interesting white liquid when cut (supposedly its similar to latex?). My husband particularly loves these stir fried with some Chinese BBQ sauce, soy sauce, and garlic.

-CEC