Our vegetable palate has expanded over the past several decades, thanks in part to the CSA model (Community Supported Agriculture), which presents subscribers with a “share” of whatever is ripe and ready. In addition, the proliferation of ethnic restaurants has made sampling new foods easy and appealing.

Asian vegetables are some of the easiest food crops to grow from seed, and there’s a good selection of them on seed company websites and in their catalogs. So give them a try! Start by growing these super nutritious and versatile favorites … and then get creative in the kitchen.

Seven Easy and Delicious Asian Vegetables

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Tatsoi

Tatsoi is a good candidate for container growing in spring and fall. You may have encountered this tender, mild mustard in commercial salad mixes. Sow seeds 2 to 3 inches apart, and thin to about 6 to 8 inches apart as they grow. You can allow them to grow into rosettes—which can grow to 12 inches across—or harvest the tender leaves and stems individually to use fresh in salads. Plants mature in less than 2 months. Tatsoi is a good source of calcium, potassium, carotinoids, and vitamin C.

Mizuna

Mizuna and other mildly peppery mustard greens have also made their way into salad mixes. Young leaves add taste and texture to salads; older leaves are good in soups and stir-fries. In spring, broadcast the seeds about an inch apart and harvest as baby greens, or space plants about 6 inches apart and let them grow to maturity. High in nutrients and rich in antioxidants, this super green grows from seed to maturity in about 40 days.

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Chinese Broccoli

Chinese Broccoli, also known as Gai Lan, is grown for its edible flowering stalk and tender leaves as well as its heads, which are much smaller than our more typical broccoli. It makes a tasty addition to stir-fries. Chinese broccoli is a cool-season crop, so depending on your region, can be sown in spring or late summer. Sow seeds about 3 inches apart, and thin to about 8 inches apart. Plants are ready to harvest about 2 months after seeding. Cut the stalks about 8 inches from their tops just as the buds form but before they flower to encourage more leaf growth.

Bok Choy

Bok Choy, a great stir-fry ingredient, is a farmers’ market staple, and is easy to grow in the home garden. Sow seeds in spring either indoors about a month before your frost date, or directly in the soil. In general, thin plants to about 8 inches apart. There are bok choy varieties that grow to 18 inches tall, and others that are just 8 inches, so adjust your spacing depending on your variety. Cut the entire head at once. Plants are ready to harvest about 45 to 60 days from sowing. Bok choy is a good source of calcium. Check out the delicious bok choy and turnip recipe from Renee’s Garden cookbook at the end of this article!

Hakurei Turnips

Hakurei turnips, also known as salad turnips, are sweet, juicy mini turnips that are delicious roasted, and can even be eaten fresh. The greens are delicious braised. Sow seeds directly in the garden and thin plants to about 3 inches apart when they are 3 or 4 inches tall. Definitely throw the thinnings in a salad. Harvest the roots when they are about the size of a golf ball, approximately 30 to 40 days after sowing.

Napa Cabbage

Napa cabbage develops a loose head rather than tight head produced by the more commonly grown cabbage. It thrives in cool weather, so start seeds indoors if planting in spring. In many regions it is best planted in late summer, so that it has sufficient time to mature in the fall. Thin seedlings to about 15 inches apart, and harvest the heads when they feel dense, about 70 to 80 days after sowing.

Edamame

Edamame, or green soybean, is a heat-loving legume. Sow seeds about 6 inches apart after danger of frost has passed, at about the time you plant tomatoes. Sow seeds about 3 inches apart and an inch deep. Plants grow to 2 feet or taller, and can take as long as 3 months to mature. Harvest when the beans are fully formed and the pods are still bright green. Steam them, sprinkle with sea salt, and squeeze the pods to pop them in your mouth. Edamame is a good source of protein.

Smiling Buddha Salad with Fresh Shrimp
From Renee’s Garden Seeds

Dressing:

  • 2 small cloves garlic, minced

  • 2 tablespoons minced fresh chives

  • 1 tablespoon lime juice

  • 3 tablespoons rice vinegar

  • 2 tablespoons Nam Pla (Vietnamese fish sauce) or soy sauce

  • 1 1/2 tablespoons sugar

  • 1 tablespoon sesame oil

  • 1/2 small fresh hot chile, seeded and finely chopped

Salad:

  • 2 cups thinly sliced baby bok choy

  • 1 cup coarsely shredded young “baby” turnips

  • 1 large carrot, coarsely shredded

  • 1/3 cup chopped fresh cilantro

  • 3 cups shredded romaine (or another crispy lettuce)

  • 3/4 pound freshly cooked shrimp

Mix together dressing ingredients. In a salad bowl, combine vegetables and put shrimp on top of salad. Toss salad with dressing about 30 minutes before serving. Serves 4 to 6.