Asian Greens, with their exotic
sounding names and interesting leaf shapes, are just unusual enough in this country to
attract attention and they are good enough to be worth growing, even if you never eat
anything more oriental than egg rolls. They are easy to grow, easy to cook in many ways
besides traditional oriental dishes, and good in salads, as well as served hot.
Oriental broccoli, sometimes called flower broccoli, is a fast
growing relative of broccoli that is easier to grow. Oriental broccoli grows in cool
spring and fall weather and will come back after a first cutting. It is good stir fried or
Pak Choi (or bok choy) is familiar even in supermarkets these
days, but what you find in a produce department will never have the crispness and flavor
of what you grow yourself. To have a continuous supply of Pak Choi, make several plantings
a few weeks apart (it matures in 45 days.) Pak choi is good in stir-fry but also can be
sautéed in butter or simmered in broth. It has a sweet flavor, not an old-cabbage taste.
For salads, leaf type subspecies of brassica rapa are mild and
tender. Such Japanese greens as Nibuna and Kyona/mizuna and Komatsuna are easy to start
and mature in about 40 days.
Your Growise Center will suggest other Asian greens suited to
Their culture calls for sowing anytime from early spring into the
middle of the summer and, in the south, again in the fall. Seed should be covered 1/4 inch
deep and plants spaced about an inch apart, then thinned to 6 inches apart.