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Veggies Without Borders Liven up your garden – and your meals – with easy-to-grow Asian vegetables. Here’s the 411 on how to grow them, how to cook with them and how much you’ll enjoy the variety  Bok choy is a great addition to stir-fry, stew or soup. Image courtesy iStock You don’t have to make Chinese red pork, Japanese salmon teriyaki or Thailand’s national noodle dish (pad Thai) to enjoy growing and using Asian vegetables. Asian vegetables are turning up in the trendiest restaurants. For example, chefs use red mustard leaves to give a little bite to mixed salad greens, or garlic chives to flavor veal with a delicate hint of garlic. An inventive chef might transform chicken soup with the addition of baby bok choy. Here are resources and suggestions on growing and using several easy-to-grow Asian vegetables. Bok choy (also called Chinese cabbage or Chinese celery) Appearance: Tall plant, reaching 12 inches or more. Has deep-green leaves and ivory-colored stems. The baby version is about 6 inches tall. Gardening hints: Easy to grow. Performs best in full sun in a somewhat cool spot, with loose, well-drained soil. Incorporate plenty of organic matter in soil to retain moisture. Taste: Mild to sweet with a hint of mustard. Baby bok choy is very sweet and nutty. Uses: Stir-fries, stews and soups.Chinese broccoli (sometimes called Chinese kale) Appearance: Leafy green plant similar to spinach but with small white flowers. Gardening hints: Very sturdy and easy to grow; look for seeds in an Asian food store. Taste: Robust and slightly bitter. Uses: Substitute for broccoli or kale, preferably mixed with other cooking greens that have a milder flavor. This vegetable is high in iron, vitamins A and C and plant nutrients, which make it popular for vegetarian noodle dishes and soups.Chinese Chives Appearance: Thin, foot-long green leaves with round white floral heads. Gardening hints: Perennial that flowers in late summer. Use as an edible and an ornamental. Hardy and easy to grow. Taste: Mild and sweet garlic accent. Uses: Salads, pasta, soups and stir-fry. Add at the end of cooking time to preserve flavor.Cilantro (also called Chinese parsley or coriander) Appearance: Tall plant with airy leaves that soon sport tiny white flowers. Gardening hints: Plant in sunny spot. Let some plants flower to attract beneficial insects to garden. Taste: Anise, citrusy and spicy. Uses: In salads and raw sauces or as an ingredients in soups, stews or noodle dishes. Heat kills the delicate flavor, so add cilantro at the end of cooking.Daikon (Japanese radish) Appearance: A cool season root crop, Daikons are long and narrow, 2 to 3 inches in diameter and 6 to 15 inches long. Gardening hints: Requires full sun, and loose, deep, friable soil. Water in dry times to keep roots tender. Taste: From mild to pungent. Uses: Peel and slice to serve raw as “chips” with dips, or in salads; steam and serve like cooked turnips. Can be grated into stir-fry.Mizuna Appearance: Tall plant that grows in a giant rosette with feathery, deep green leaves and narrow, white ribs. Gardening hints: Germinates quickly, grows easily and tolerates a wide range of weather conditions. Flea beetles love Asian salad greens such as mizuna and tatsoi, which can be combated using row covers. Taste: Slightly spicy but delicate. Uses: Add raw leaves to a salad, or stir-fry and serve warm.Red mustard Appearance: Beautiful, dark-red leaves. Gardening hints: Repels aphids. Can grow as an edible plant in the spring, and as an ornamental in the fall. Taste: Piquant to searingly sharp. Use tender young leaves for milder flavor. Uses: Forget the Dijon. Add a couple of red mustard leaves to a roast beef sandwich for a real kick. Great in a salad, too, but a little goes a long way.Tatsoi Appearance: Attractive, petal-like deep green leaves. Gardening hints: This member of the brassica family likes cool weather. Plant in early spring and again in early fall. It grows quickly and prolifically. The full-size plant can measure a foot across, so allow enough space. Taste: A hint of sweetness; otherwise delicate. Uses: Add to a salad or stir-fry for color and nutrients. The leaves can be briefly sautéed in olive oil and garlic. |
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