We may all be familiar with Asian greens from eating in restaurants, but we don’t often grow them in our gardens. Let’s have a look at the most popular ones and see how to grow them.
- Bok Choy (Pak Choi). Bok choy is a non-heading cabbage. Although we are used to seeing pale stems chopped in Chinese dishes, there are actually a lot of varieties available, from green leaves with white or green ribs to yellow and red tinged leaves. Some are tiny, quickly maturing at no more than 5 inches, and some grow over a foot tall.
- Chinese Cabbage (Napa Cabbage). Chinese cabbage takes a bit longer to grow than the leafy greens and is a good choice for fall gardens, when it can grow and head without worrying about the weather heating up.
- Mizuna grows virtually problem free and is a great choice for a cut-and-come-again green. It comes in green and purple-leafed varieties.
- Tatsoi. It is extremely hardy (-20 F) and a great choice for over-wintering in a cold frame or hoop house.
Most are very quick growing, particularly during the cooler seasons. You can usually get at least 2 plantings per year and some can be succession planted, for a longer season. They can be planted densely and thinned and eaten as they grow. Most can be harvested as cut-and-come-again greens.