One early fall day some years ago, a visitor to my vegetable garden commented that he didn’t recognize half the produce growing there. His comment startled me. But as I cast a critical eye around my raised beds, I could see his point. In addition to crops familiar to him such as kale, spinach, cabbage, and broccoli, my garden also contained Chinese cabbage, Chinese mustard greens, bok choy, tatsoi, and mizuna – crops that he considered exotic.
My visitor’s random comment caused me to contemplate why I do grow so many Asian vegetables. To name just a few reasons, Asian vegetables, particularly Asian greens, are:
- A significant source of vitamins and minerals in the diet.
- Readily available as seeds or transplants in seed catalogs and garden centers these days.
- Tolerant of colder temperatures, which make them ideal choices for my fall and winter vegetable garden.
- Quick and easy to prepare in vegetable-centric meals.
- A source of high quality, fresh ingredients all year long. That’s why I grow vegetables in the first place.
What are Asian vegetables?
Sometimes referred to as “Chinese” or “Oriental” vegetables, Asian vegetable varieties originated in East Asia (China, Japan, and Korea) and Southeast Asia (Vietnam, Laos, the Philippines, Thailand, Indonesia, and Myanmar) as well as in South Asia (India and Pakistan). For the most part, they are simply varieties or subfamilies of their “western” counterparts in the bean, squash, cucurbit, and cole crop families. In most cases, they have similar growing requirements.
Why are Asian vegetables important in our diets?
Asian vegetables tend to be low in calories and high in nutrients. In particular, Asian greens are excellent sources for iron, calcium, manganese, potassium, phosphorus, and vitamins A, C, and K. Moreover, many Asian greens contain potent compounds that may be beneficial in preventing cancer and other diseases.
How difficult are Asian vegetables to grow?
They are no more difficult to grow than any other vegetable. While some Asian vegetables such as yard-long beans or bitter melons require a long growing season and thrive in our summer heat and humidity, other Asian crops are fast growing and thrive in cooler temperatures. Many Asian greens, for example, are cole crops, or members of the Brassica family, which include our familiar cabbage, kale, broccoli, cauliflower, and Brussels sprouts. They perform well in the early spring or fall garden when temperatures are cooler. Transplants of Asian greens are usually best for spring plantings, but fall crops are typically grown from seed.
How do you use Asian vegetables?
Besides being easy to grow, Asian vegetables are versatile and add a great deal of variety to our diets. They generally require very simple preparation with little to no peeling or trimming required. They work well in dishes that can be simply prepared either raw, in salads, or quickly sautéed, stir fried, braised, steamed, or added to soups.
What are some examples of Asian vegetables?
The range and variety of Asian vegetables is quite extensive, and it would be impossible to describe all of them here. A few examples of Asian greens, root vegetables, herbs, and other miscellaneous vegetables are provided below. Note that many of these vegetables have multiple names, which tie back to the province or region within a country where they originated.
Asian Greens
Bok Choy – This vegetable may also be labeled as bok choi, pac choi, joi choi, choy sum, or pak choi, among other names. Steamed, quickly braised, stirred into soup, or stir-fried, bok choy has a mild cabbage flavor that works well with stronger, more assertive flavors such as garlic, sesame oil, miso, ginger, soy sauce, oyster sauce, and chilies. It is characterized by its non-heading form, vase shape, deep green leaves, and sturdy white stalks. Regular (full size) bok choy grows to about 12” tall or more and is typically chopped into pieces and used in stir-fries or steamed. I personally prefer the smaller baby or dwarf bok choy varieties. Their diminutive size makes them more versatile. For example, if halved or quartered, they fit very nicely in dishes prepared en papillote (steamed in parchment paper or foil packets with seasoned fish or shrimp, herbs and other aromatics). A versatile plant, bok choy tolerates summer heat but also thrives as a cool-weather vegetable. I have grown it well into December under frost covers. It rapidly matures from seed to maturity in about 40 to 50 days.
Gai Lan – Also called Chinese broccoli, Chinese kale, or kai lan, this vegetable is similar to broccoli rabe and is grown for its tender flower buds, stems, and young leaves. It is a bunching green and does not form a head. A cool weather crop best grown in the fall, harvest it just before the flowers open. Cut out the center stem first to encourage side shoots to develop. The tender baby leaves are good in salads, whereas the older leaves may be better stir-fried. The older stalks can be tough and should be peeled and split so that they cook faster.
Mizuna – This traditional Japanese mustard green forms an upright foot-tall rosette of serrated green leaves on slender white stalks. It has a mild peppery flavor, which works well used raw in mixed green salads. Mizuna works well as a “cut and come again” salad green and is often included in mesclun mixes for both the spring and fall vegetable garden. It matures quickly, usually within 35 – 40 days, tolerates both cold and warm weather, and is slow to bolt. Because it is frost tolerant, it is a good addition to the fall vegetable garden.
Napa Cabbage – Also called Chinese cabbage or celery cabbage, this vegetable is a key ingredient in kimchi, a popular salted and fermented condiment, especially in South Korea, where it is their national dish. Napa cabbage forms a tight, upright oval head and is usually light green in color. Reddish-purple varieties are also available. Although it is not considered a true cabbage, it is cabbage-like and can be used interchangeably with regular (“Western”) cabbage in most recipes. Napa cabbage is very easy to grow, especially as a fall crop, but it is subject to bacterial soft spot, which rots the head from the inside out. To prevent the problem, space them about 18” apart to increase air circulation. Monitor for evidence of cabbage moths and protect the plants with floating row covers if necessary.
Photo: Forest and Kim Starr, CC BY 2.0
Tatsoi – This member of the brassica family has rounded spoon-shaped sturdy leaves that form a beautiful ground-hugging rosette. In warmer weather, the leaves may grow more upright. Tatsoi has a mild, mustardy taste and is sometimes found in mixed salad greens. It can be eaten raw or lightly steamed, sauteed like spinach, or used in stir-fries. Tatsoi is an excellent choice for the fall vegetable garden. It grows fast and matures within about 35 to 50 days. It can tolerate cold temperatures down to about 10°F and will overwinter in a cold frame or hoop house.
Asian Root Vegetables
Daikon Radishes – This root vegetable looks like a large white carrot. Larger than its European cousins, it has a milder flavor, and takes longer to mature when grown in the garden (approximately 65 days from seed compared with 30). It may be direct sown in early spring as soon as the soil can be worked or grown as a fall crop when temperatures are cooler. Daikon may be eaten raw, pickled, in slaw, or as an ingredient in stir-fries.
Ginger – Native to the humid tropical and subtropical forests of Southeast Asia, ginger is grown for the hot, pungent flavor of the rhizome (underground creeping stem), which can be used fresh, dried, ground, or preserved. It adds a spicy element to curries, preserves, baked goods, fruit salads, and teas. To grow your own ginger, look for sprouted rhizomes, which are occasionally available for sale or simply root a rhizome you buy in the grocery store. Check out the Texas A&M AgriLife Extension website for instructions on how to root ginger.
Galangal – This root (or rhizome) is commonly used in Thai, Indonesian, and Malaysian cuisines. It is sometimes mistaken for ginger root but has a different taste profile. Whereas ginger has a pungent spicy flavor, galangal has a sharp, citrusy, almost piney flavor. The two cannot be used interchangeably. Also, galangal flesh is harder than that of ginger and must be sliced rather than grated. Alpinia officinarum (also called lesser galangal) is typically the variety found in grocery stores. While it is possible to grow your own galangal, it is not hardy and must be grown in containers and overwintered indoors.
Asian Herbs
Lemongrass – Used to flavor soups, curries, teas, stir fries, chicken dishes and more, lemongrass has a delicate lemony flavor and is a key ingredient in Thai cuisine. The plant hails from India and tropical areas of Asia where it thrives in full sun and moist soil. In the right growing conditions, it can grow quite large – 3’ to 5’ tall and 4’ wide. Grow it as an annual because it is not hardy in our USDA Zone 7 and will succumb to the first frost. It can be successfully grown in containers and overwintered indoors.
Perilla – A member of the mint family, perilla has a complex flavor that is difficult to describe. It is used in sushi, wraps, and in salad mixes. The flavor is reminiscent of a combination of mint, basil and perhaps cinnamon or even cilantro. Perilla is used in a variety of ways in Korean cuisine and was introduced into Japan at some point, where it eventually led to a variety known as ‘shiso’ (P. frutescens var. crispa). Shiso has a more jagged-looking leaf structure than Perilla and a stronger taste. The leaves are very attractive and come in bright green or deep red, depending on the variety. Both perilla and shiso are used in sushi, wraps, and in salad mixes. Seeds should be direct sown in the garden after the last frost date in spring.
Thai Basil – Has small, pointed leaves and a pungent, spicy, anise-like flavor. Its flavor profile differs somewhat from Italian basil varieties and the two are not interchangeable. Compared with other basil types, Thai basil keeps its flavor at higher cooking temperatures and is often featured in Asian dishes where its flavor can be highlighted. The stems and flowers are an attractive purple color, which also differentiates it from other basil varieties. In addition to being an ingredient in Thai salads, stir-fries, and curries, it also appears as an accompaniment to Vietnamese pho. Like any other basil, it is a tender herb that should be planted in full sun after the last frost date in spring.
Other Asian Vegetables
Asian Eggplant – A warm-weather crop, Asian eggplants have a thin, tender skin, which makes peeling optional. The creamy flesh is milder in taste and less bitter than that of the large, globe type varieties and doesn’t absorb as much oil. Depending on the variety, Asian eggplants come in shades of lavender, purple, green, and white and are typically long and narrow in shape although some are rounded or oval. Start seeds of this warm-weather plant indoors about 6 to 8 weeks before the last frost date. Transplant the seedlings into the garden and give them plenty of space between plants. They can grow quite large and, in most cases, benefit from being staked before the fruits cause the plant stems to topple over from the weight. Like their Italian cousins, Asian eggplants are subject to flea beetles, which can be either crushed by hand or excluded from plants with floating row covers. Usually, the beetle damage is cosmetic only.
Snow Peas – This cool weather crop is an essential ingredient in many Asian recipes, especially stir- fries. The flat pods take less than a minute to stir-fry and combine readily with shrimp, chicken, or beef. They also show up raw in salads and on crudite´ platters with dips. This cool weather crop should be direct sown in the garden as soon as the soil can be worked in early spring or sown in late summer for a fall crop. They require about 60 to 70 days to mature.
Yard-Long Beans – A friend of mine introduced me to yard-long beans many years ago and generously shared some of her seeds with me. I dutifully planted them and was stunned to see the slender, stringless pods on these productive plants grow to nearly 3’ in length! Easy to grow, it only takes a few seeds to produce an abundant crop. These unusual beans from Taiwan are just one example of the broad range of bean species from Asia. The Kitazawa Seed Company based in Oakland, California describes beans as an essential ingredient in cuisines all across Asia. From dried red adzuki beans, which are used in Japan in confectionary paste and in soups, to mung beans, which are sprouted and used in salads and stir fries, there’s tremendous variety among them.
SUMMARY
In years past, Asian vegetables were considered oddities in the American diet. But as we’ve become more familiar with them, we realize that, in fact, most of them are merely variations of vegetable species that are familiar to us. Easy to grow, flavorful, nutrient rich, and easily prepared for consumption, Asian vegetables have earned their place in the mainstream American diet.
Featured Photo of assorted Asian vegetables. Photo: Pat Chadwick
RESOURCES
Grow Great Vegetables in Virginia (Wallace, Ira, 2020).
Mastering the Art of Vegetable Gardening (Mattus, Matt, 2018)
Kitazawa Seed Company (https://kitazawaseed.com/)
University of California Agriculture and Natural Resources Asian Vegetable Primer.
University of Kentucky Center for Crop Diversification Crop Profile CCD-CP-96 Ethnic Vegetables: Asian.
Purdue University Cooperative Extension Service Publication HO-187-W Chinese Vegetables
