ASIAN GREENS

FAMILY: Brassicaceae

TYPE
  • Annuals
SUN EXPOSURE
  • Full Sun
  • Partial Shade
WATER
  • Regular Water
PLANTING ZONES
  • US (Upper South) / Zone 6
  • MS (Middle South) / Zone 7
  • LS (Lower South) / Zone 8
  • CS (Coastal South) / Zone 9
  • TS (Tropical South) / Zone 10
  • TS (Tropical South) / Zone 11

Plant Details

The annual vegetables in this large group are the mainstays of stir-fry dishes and excellent in salads. Asian greens are primarily quick-maturing, cool-season crops that are planted at the same time as other cool-season vegetables: late winter to early spring for spring-to-summer harvest, late summer to early fall for fall and winter harvest.

Many Asian greens, especially the mustards, are attractive foliage plants that make a colorful addition to the vegetable garden and also look good mixed with flowering annuals and spring bulbs.

Listed here are some of the most common Asian greens; specialty seed catalogs may carry additional kinds. For planting depth and row spacing, follow the instructions on the seed packet.

Bok choy (Chinese white cabbage, pak choi). One of the more familiar Asian greens, bok choy has a mild flavor with a hint of mustard. Tender, crisp, and sweet, it's especially good in soups and stir-fries. Many selections are sold. 'Tatsoi' is similar but more compact. Thin or transplant seedlings to 612 in. apart. Harvest approximately 50 days after sowing seed, when plants are loose-headed and 1012 in. tall.

Broadleaf mustard (dai gai choy). Large green leaves with a pungent, somewhat bitter, mustardlike flavor that gets stronger as the plant matures. Hot weather or inadequate moisture also increases pungency. Best used in soup to tone down the sharp flavor. Thin or transplant seedlings to 10 in. apart. Harvest plants when they are loose headed and 1014 in. high, about 65 days after sowing.

Chinese broccoli (gai lohn). Similar in flavor and texture to standard broccoli, but with a slight pungency like that of mustard. Thin or transplant seedlings to 10 in. apart. Harvest central stalk and side shoots when stalk is 810 in. tall or when flower buds just begin to form, usually about 70 days after sowing.

Chinese mustard greens (gai choy). Milder member of the mustard family. Thin or transplant seedlings to 10 in. apart. Harvest the first greens when the plants are 2 in. high; continue harvesting until leaves turn tough or bitter. It usually takes 45 days after sowing for plants to reach mature height of 68 in.

Flowering cabbage (yao choy, choy sum, ching sow sum). Tender, delicate, broccoli-type vegetable. Thin or transplant seedlings to about 6 in. apart. Harvest about 60 days after sowing, when 812 in. high.

Mizuna. Mild-flavored, leafy vegetable with finely cut, frilly, white-stemmed leaves. Great in salads. Thin or transplant seedlings to 810 in. apart. Start cutting leaves when plants are a few inches tall, or wait until they are mature (810 in. high), about 40 days after sowing.

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