ID different seeds from China - Thread finished

[slashroot]

Tried to get a Chinese person to translate it but she wasn't able too. Said the names were not written clearly on the packages.

I'm not expecting to identify all but more is better so I can learn what they are and how to grow them the best way.


These are the ones I know what are:

Row 1: Done
Number 1 from left: Chinese Mahogany
Number 2 from left: Malabar spinach
Number 3 from left: Chinese Broccoli (Posted by stickman) Brassica Campestris L. ss
Number 4 from left: Pumpkin
Number 5 from left: Squash
Number 6 from left: Winter melon
Number 7 from left: Luffa
Number 8 from left: Napa Cabbage (Posted by stickman)
Number 9 from left: Cylindrical Cherry Radish
Number 10 from left: Asian Radish (Posted by stickman)


Row 2: Done
Number 1 from left: Crowndaisy
Number 2 from left: Luffa
Number 3 from left: Four Seasons cabbage
Number 4 from left: Okra
Number 5 from left: Red Cowpea
Number 6 from left: Brassica campestris L.ssp.chinensis(L.)Makino var.rosularis Tsen et Lee
Number 7 from left: Green Onion
Number 8 from left: Eggplant
Number 9 from left: Celery
Number 10 from left: Cabbage

Row 3: Done
Number 1 from left: Red Oak Lettuce
Number 2 from left: Wintermelon
Number 3 from left: Japanese Pumpkin
Number 4 from left: Green Beans (Posted by stickman)
Number 5 from left: Cow Pea
Number 6 from left: White Corn
Number 7 from left: Tomato
Number 8 from left: Cucumber
Number 9 from left: Leek
Number 10 from left: Napa Cabbage (Posted by stickman)

Row 4: Done
Number 1 from left: Stem mustard
Number 2 from left: Spaghetti Squash (Posted by stickman)
Number 3 from left: Stem mustard
Number 4 from left: Amaranth
Number 5 from left: Purple Lettuce
Number 6 from left: Hyacinth bean
Number 7 from left: Eggplant
Number 8 from left: Asparagus Lettuce
Number 9 from left: Shanghai Bok Choy (Posted by AzoreanRuister)

 

[stickman]

1st row 2nd from left spinach
3rd from left Chinese Broccoli (Gai Lan)
8th from left Napa Cabbage
9th from left Cylindrical Beets
10th from left Asian Radish

2nd row 4th from left looks like Mizuna
5th from left Yard-long Beans

3rd row 4th from left Beans
5th from left Bitter Melon
10th from left Napa Cabbage

4th row 2nd from left Spaghetti Squash
4th from left Coleus
10th from left Baby Bok Choy

Hope this helps...

 

[slashroot]

1st row 2nd from left spinach
3rd from left Chinese Broccoli (Gai Lan)
8th from left Napa Cabbage
9th from left Cylindrical Beets
10th from left Asian Radish

2nd row 4th from left looks like Mizuna
5th from left Yard-long Beans

3rd row 4th from left Beans
5th from left Bitter Melon
10th from left Napa Cabbage

4th row 2nd from left Spaghetti Squash
4th from left Coleus
10th from left Baby Bok Choy

Hope this helps...

I'm impressed about how many you managed to name. That sure helps a lot, thanks for spending time figuring some of them out for me!

 

[PepperWhisperer]

2.7 possibly garlic chive (should be flat leaves)
2.10 possibly eggplant
3.4 possibly mung bean, but hard to tell
3.5 long beans
3.10 some variety of napa cabbage
4.2 looks like spaghetti squash (fun!)
4.3 mustard root?
4.7 definitely eggplant
4.8 I see this labeled "horseradish" in asian markets, but it more like a green radish

 

[slashroot]

2.7 possibly garlic chive (should be flat leaves)
2.10 possibly eggplant
3.4 possibly mung bean, but hard to tell
3.5 long beans
3.10 some variety of napa cabbage
4.2 looks like spaghetti squash (fun!)
4.3 mustard root?
4.7 definitely eggplant
4.8 I see this labeled "horseradish" in asian markets, but it more like a green radish

Thanks for your input, any help appreciated

4.8 I know for sure is Asparagus Lettuce, I've used this so many times for cooking. You peal off the outer heavy texture skin and used the insides as vegetable, leaves can also be eaten but a little bitter.

 

[AzoreanRuister]

Row 4 - last one on the right - I think the proper name is Shanghai Bok Choy. Much better for using in soups than regular bok choy (in my opinion). "Regular" bok choy usually has white stems with darker green leaves, while the Shanghai Bok Choy has green stems with lighter green leaves than the "regular" variety.

 

[slashroot]

Row 4 - last one on the right - I think the proper name is Shanghai Bok Choy. Much better for using in soups than regular bok choy (in my opinion). "Regular" bok choy usually has white stems with darker green leaves, while the Shanghai Bok Choy has green stems with lighter green leaves than the "regular" variety.

You're probably right about that. All the supermarkets I've been to in China they label the vegetable as "Shanghai Vegetable". Didn't know there was a lot of difference between bok choy varieties.