All About Growing Asian Greens

Learn how to grow Chinese cabbage, mizuna, bok choy and many other delicious Asian greens, plus get tips for harvesting, storage and seed saving.


| August/September 2010



Asian greens

Depending on which part of the plants you use, fast-growing Asian greens can slip into several culinary roles, and all plants are excellent sources of calcium and vitamins A, C and K. Shown here, from left to right, are Chinese cabbage, red mustard, mizuna, bok choy and edible chrysanthemum.


ILLUSTRATION: KEITH WARD

(For details on growing many other vegetables and fruits, visit our Crop at a Glance collection page.)

From crunchy Chinese cabbage to buttery bok choy, Asian greens offer an array of flavors and textures for your fall table. Just a small plot of garden space can yield a bountiful assortment of leafy greens, crisp stems and even edible flowers. Most Asian greens prefer shorter, cooler days, so growing them is an easy way to keep producing your own food well into autumn.

Types to Try

Leafy greens of Asian ancestry include mustard cousins such as mizuna, mustard spinach and tatsoi. Red-leafed mustards and garland chrysanthemum offer more variations in flavor and texture.

Leaf ribs or crisp stems of Chinese cabbage and bok choy bring plenty of crunch to stir-fries and salads. Miniature forms of both are great for small gardens.

Tender flower buds come from special varieties of flowering brassicas, which may have a broccoli or a mustard pedigree.

See our chart of Asian greens for more information on these plants and a list of great varieties to try. 





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