Growing Asian Greens

Growing Asian Greens with Sensible Gardening

Asian greens make for a versatile and easy crop to grow in your garden. Loaded with calcium, vitamins A, C and K, asian greens make a great addition to your daily diet.

Growing Asian Greens with Sensible Gardening

You can cook them to make healthy stir fry and side dishes or eat them raw in salads. You should consider growing Mizuna, mibuna, nappa cabbage, Chinese broccoli, pea shoots, bok choy, Yau choy, Chinese mustard greens, water spinach, chinese celery and amaranth greens. There are many more but this gives you a great start.

Growing Asian Greens with Sensible Gardening

It is better to start with seeds in early spring or late summer as most of these are cool season crops. Many seeds companies will offer packages with a mix of different greens if you prefer.

Growing Asian Greens with Sensible Gardening

Sow your seeds 1/2 inch deep and about 1 inch apart. As the seeds germinate thin them out by removing every other plant. Grow your greens in fertile, moist soil in a cooler, partial shade site. You can also grow Asian greens in containers if garden space is not available.

Growing Asian Greens with Sensible Gardening

These plants are all fast growers so you need to keep an eye on them. You do not want them to bolt and produce flowers. You want to grow them for their leaves. Keep the soil moist to prevent plants from drying out and going into flower production mode. Fertilize with an all purpose organic fertilizer every second week. If flea beetles are a problem (chew holes in the leaves), protect your plants with a row cover.

Growing Asian Greens with Sensible Gardening

You can pick the leaves when they are young or leave and cut full sized plants. Cut your plants to just above soil level and allow the plant to regrow a second round of new leaves. 


Simple to make and quick as ever:

1 Tablespoon of fresh, finely chopped ginger

3 garlic cloves finely chopped

1 bunch of bok choy with trimmed ends

2 bunches of Chinese broccoli with ends trimmed

2 Tablespoons of sesame oil

3/4 cup of oyster sauce


  1. Using a wok, heat the oil over medium-high heat. Add your ginger and garlic and fry for about 1/2 minute.
  2. Add the bok choy and Chinese broccoli and stir fry for about 3 minutes or until wilted. Do not overcook.
  3. Add the oyster sauce and toss until well mixed. Move to a serving platter and serve hot.

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Growing Asian Greens with Sensible Gardening.

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