Above from top: Chinese lettuce that is popularly used for popiahs or spring rolls or in steam boats.
2nd row left to right: Xiao Bai Chye, a hybrid of Chye Sim that is great for stir frying.
Collard Greens or a stiff stem we call locally as Kai Lan that is widely served in Chinese Restaurants.
Last row and below photo is a repeat of Xiao Bai Chye.
Our harvest shared with colleagues and friends.