Asian greens are excellent and fairly easy vegetables you can grow right in your garden. Ranging from Chinese cabbage to bok choi, Asian greens are extremely high in calcium, vitamins A, C, and K. Today we’ll show you how to grow Asian greens which, once planted, will reward you with a garden full of nutritious greens, crunchy stems, and edible flowers. Asian greens are best grown in cooler climates, and they can keep producing up until late autumn.
How to Grow Asian Greens in Your Garden
Types of Asian Greens:
You can grow many different types of Asian greens, and there are hundreds! Some of the most popular varieties are:
- Leafy greens such as mustard spinach, mizuna, and tatsoi.
- Leaf ribs and crisp stems such as Chinese cabbage and bok choi.
- Tender flower buds such as flowering brassicas, which are closely like broccoli and mustard greens.
Planting Asian Greens:
- Start by sowing seeds indoors 6-12 weeks before the first fall frost.
- Transplant seedlings once they are 4 weeks old.
- Plant in pots or directly into moist, well drained soil.
- Choose a sunny spot and loosen the soil to at least 12 inches deep.
- Mix in a layer of compost.
- Sow the seeds or seedlings 2 inches apart and about 1 inch deep.
- Water well after planting.
- Once seedlings come up, thin them to make space.
Harvesting Asian Greens:
- Depending on the type of Asian green you’ve grown, they’ll all take different amounts of time.
- Harvest your Asian greens while they’re young and use them as microgreens, or harvest them when fully grown.
Asian greens are especially great for beginner gardeners, as they don’t need a lot of care.