View and download photos of the different varieties of Asian GreensIf you have ever visited an Asian market, it can be a bit unnerving to stroll through the produce aisles and witness the bounty of unusual vegetables, both strange and marvelous for the uninitiated Westerner. Numerous types of Asian greens make up the bulwark of the produce sections. Of these the majority of these leafy greens belong to the beloved workhorses of the vegetable garden – the Brassicas. Global cuisine has now introduced these piquant greens to cooks world wide. Easy to grow, these greens are both delicious and adaptable to a myriad of preparations.
In the western style of cooking young greens may be used raw in a simple salad. Try steaming them lightly and then drizzle with a vinaigrette dressing or simply sauté in good olive oil with garlic and a little hot pepper. Following Asian culinary traditions these greens may be stir fried, used in soups, braised or salt pickled as westerners would prepare cabbage for sauerkraut. (An interesting note here is that the technique of salt pickling cabbage was introduced to Eastern Europe with the invasion of the Mongol Hordes. This however is another story).
Culture
Asian Brassicas are relatively easy crops to grow if planted in early spring or late summer. Since the majority of them prefer cooler weather, mid summer plantings may lead to premature bolting. This is particularly true of some Chinese cabbages which respond well to decreasing temperatures and day length making this a good crop for fall.
These greens may either be sown directly into a fertile, well cultivated, smooth seedbed or started as transplants. Although some varieties have proven to be heat resistant (refer to your seed sources), most of these crops grow best in a cool environment in moist, airy soil that provides high nutrient levels. Look for information on the specific greens that you are growing.
Flea beetles and cucumber beetles tend to be the main insect pests. The use of floating row covers provides a good physical barrier from insects. Slugs can play havoc on these lovely greens especially in the cool wet seasons of spring and fall. For any prevention or pesticide recommendations confer with your county extension office. Follow general guidelines for garden sanitation and crop rotation as best practice for reducing the chance of disease.
To direct sow plant the seed _ to _ inches deep planting seed about every inch. The optimum soil temperature is 40° to 75° F. Keep the bed uniformly moist. Thin the plants to a distance of 6 to 12 inches, 12 to 18 inches for Chinese cabbage. Spring crops may be sown as soon as danger of frost has passed and fall crops may be sown from July to mid-August.
For transplants start the plants 4 to 5 weeks after the danger of frost for spring planting and early June to mid July for fall crops. Set out transplants when there are 4 to 5 true leaves to a depth of the first pair of leaves following the same spacing guidelines as with direct sowing.
Here’s a quick description of the different types of Asian Brassicas:
Chinese cabbage Brassica rapa, Pekinensis Group
- Pei Tsai: small loose leaf type; fast growing, ready for harvest 3-4 weeks after sewing; more heat tolerant than other Chinese cabbages
- Semi-heading: several varieties, upright plant generally with long leaves forming a tapering head while growing upwards; slow growing taking more than 70 days; grows best in mild and slightly cold climates; suitable for fall crops
- Napa (Wombok, Wongbok, celery cabbage): heading type; most popular family of Chinese cabbages; forms a head with leaves and petioles when mature; tender and delicious; many varieties developed for various climates and areas
Pak Choy (Pac Choi, Bok Choy) Brassica rapa, Chinensis Group
- Small loose leaf, green petiole type: most popular vegetable grown and sold in markets on the West Coast; also called baby Bok Choy, Shanghai Bok Choy, Ching-Chiang Choy, or Ching-Kung Choy; fast growing with tender green leaves and crisp petioles; many varieties available adapted to different climates and seasons
- Large leaf, white petiole type: Glossy dark green leaves with long, large white petioles; grows best in mild and slightly cold climates; suitable for early spring and fall crops; may bolt in heat conditions
Tah Tsai (Tat soi) Brassica rapa var. rosularis, Perviridis Group
Very resistant to cold weather; spoon shaped dark green leaves arranged in a rosette of concentric circles, plants are short and rather slow growing
Gai Lan (Chinese broccoli, Chinese kale) Brassica oleracea
Glossy blue-green leaves, crisp thick stems; adapts well to cold and hot climates; after the first cutting of the main stem plant will grow many branches for succulent harvest
Chinese Mustard (Mustard cabbage, Gai Choy) Brassica juncea
Resistant to low temperatures the mustards grow best in temperate cool climates but not good in warm conditions; numerous varieties some being leafy on some forming heads or semi-heads in cold climates; has a mild flavor that increases in pungency as the plant matures
Heading: such as Bau-Siu, San-Ho Gent
Leafy: such as Broad leaf, Miiki Purple Giant, Japanese Red Giant
Komatsuna (Japanese Mustard Spinach) Brassica rapa
Neither a mustard or a spinach; young leaves, stalks and flower shoots used; fast growing this plant may be grown year round; ready for harvest in 35 days when sown in warm climate.
Yu Choy (Edible Rape, Green Choy Sum) Brassica rapa var. parachensis
Different from the oil seed rape grown in the West; mainly grown for harvesting young leaves and flowering stalks; plant picked when bolting; fast growing best for spring and fall
White Choy Sum Brassica chinensis or Brassica campestris
Very similar to the large white petiole type of Pak Choy but features more tender and delicious stems and flower buds; dwarf varieties often called baby Bok Choy
Minzuna Brassica rapa nipposinca group
Long slender white stalks and feathery dark green leaves; tolerant to both hot and cold weather conditions and can be grown year round; very vigorous and can be harvested as cut and come again
Mibuna Brassica rapa var. japonica
This typical Japanese green is very similar to Mizuna but with a stronger flavor; dark green narrow strap leaves; very vigorous and easy to grow, withstands cold very well so suited for fall and winter
Chinese Flower Cabbage (Naban) Brassica rapa parachenisis group
A flowering Chinese cabbage with Savoy leaves; young stalks and flower buds used; grows well in mild climates and can be harvested 40 days after sowing
Leaf Radish (Lo Bok, Daikon) Raphanus sativus
Specific varieties of radishes are grown exclusively for the greens; fast growing preferring cool weather.
Experimentation will be the best teacher as to which greens you ultimately prefer to grow or how you prepare them. Be a little daring and adventurous. Try something new and different. Enjoy the Choy of growing, cooking and eating Asian greens.
Seed sources: http://www.teritorialseed.com/, http://www.evergreenseed.com/, http://www.newdimensionseed.com/, http://www.kitazawaseed.com/
Recipe source: http://www.honeymancreekfarm.com/
