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Asian Vegetables Add Interest and Versatility to the Traditional Vegetable Garden |
Stuck in a rut? Tired of growing the same old vegetables year in and year out? Asian vegetables can open up a whole new world for you. Below are some interesting vegetables that are versatile, nutritious, and no more difficult to grow than their Western counterparts. Many of these are on display at Green Bay Botanical Garden in the Asian Vegetable Trial Garden installed and managed by UWGB Cooperative Extension.
1. Brassica pekinensis: (Pak Choi, Bok Choi) Chinese Cabbage
This head-forming, cylindrical Chinese cabbage more closely resembles Romaine lettuce than our idea of a cabbage. It has pale to medium-green crinkly leaves that are loosely formed around an inner core or 'heart'. The leaves and stalks are crisp and have a mild, sweet taste. Heads reach a height of 15" - 18", approximately 50 to 80 days after sowing, with some heads weighing up to 10 lbs. Inner leaves can be blanched - simply tie the head loosely with string once the heart begins to form.
Chinese Cabbage is a cool weather crop that grows at a more vigorous rate than regular cabbage. It is very sensitive to bolting - heat or insufficient water may cause the plant to go to seed. Sow the seeds in very early spring, or even better, as a fall crop.
Like its Western counterparts, Chinese cabbages are heavy feeders and require a rich, fertile soil. Dig in well-rotted manure or compost, then sow the seeds half an inch deep, 4" apart. Once the seedlings have reached a height of 6", thin to a spacing of 10"-12". Keep them well watered as the plants need a steady supply of moisture to remain tender. A mulch of hay or other material will help retain moisture. Fertilize with manure tea or fish fertilizer every two or three weeks for optimum results.
For a fall crop, plant the seeds in mid-July, or three months before the first expected frost in your area. Chinese cabbages are fairly cold tolerant and a light frost will not damage the plants. An added bonus to fall crops - insects tend to do less damage as their breeding cycles are over. This doesn't apply to the ubiquitous slug, of course, who is always ready, willing and able.
Harvest by cutting the plant off at the base. Leaves are mild-tasting and can be used for cole slaw or added to salads - the crunchy rib of the leaf adds an interesting texture to a tossed salad. If adding chopped leaves to soup, keep in mind they require less cooking time than regular cabbage - only a minute or two.
2. Chrysanthemum sp.: (Shungiku) Chop Suey Greens
Shungiku is a milder, edible 'cousin' of the chrysanthemum, with a similar leaf and scent. Very easy to grow, but it has a pronounced "chrysanthemum" flavor that may not be to everyone's taste.
Plant in early spring for a summer harvest, or in late summer for an autumn harvest. Sow thickly, and thin the plants to 4" apart. To obtain a mild flavor, grow them in cool weather. Harvesting can begin when the plant is 4" - 5" high. The flavor is more pronounced once the plant begins to bloom.
The dark green leaves of Shungiku are high in vitamin C. The tips of the plant may be used for flavouring, or in a combination with other greens.
3. B. juncea foliosa: (Gai Choy) Chinese Mustard Greens
Gai choy is remarkably easy to grow and matures in only 40 days. The plants are an excellent source of vitamins and minerals, and can be used as a "spring tonic".
Chinese mustard greens are not as pungent as regular mustard, and make a great cut-and-come-again crop. Plant early in spring or in late August for a fall crop. If broadcasting the seeds as a cut-and-come-again crop, they can be sown fairly thickly, otherwise sow them a half inch deep in fertile soil, thinning to 10" - 12" apart. A manure tea applied at midseason will boost the plants along. Plants require frequent watering to keep the greens tender and to ensure a good harvest. Hot weather will cause the plants to bolt just like regular mustard. Soil requirements are similar to other Oriental greens.
The younger, tender leaves can be used like lettuce and chopped fresh in salads, or steamed as "greens". The older leaves can be chopped in soups, stir-fried, or added to omelets.
4. Brassica sp.: Mizuna (Kyona)
Mizuna is another type of Chinese mustard that deserves a special mention, if only for its attractive foliage. Leaves are light-green and fringed, and similar in appearance to the feathery flowering kales. This plant is very easy to grow, and can also be used as a cut-and-come-again crop in spring or fall.
Like other mustards, Mizuna grows quickly, with the greens ready for harvest 40 days after planting. It has a mild mustard flavour and makes a pretty addition to a salad, or just stir fried as a "green". Thin plants to stand 10" - 12" apart, and provide plenty of water during the growing season. Some of the newer varieties available are quite heat tolerant.
5. Pisum sativum: (Ho Lon Dow) Snow Peas
Snow peas have a wonderfully fresh, taste-of-spring flavour. Stringless, they can be eaten pod and all. Culture is similar to regular garden peas. Direct seed them into your garden in early spring, as soon as the soil can be worked. Snow peas can be sown again in August for a fall harvest, and frozen for a winter supply when spring is but a memory.
To get the peas off to an early start, soak the seeds in a glass of water overnight, then plant them in the garden. Seeds can be planted very close together - 2"-3" apart. A trellis or some form of support will be required. Snow peas mature in 65 - 80 days.
Like other peas, snow peas require cool, moist weather. The ideal soil is light and fertile, with a pH of 6.5 - 7. Mulching will help keep the soil cool and weeds down. Peas can be harvested when they are flat pods (2"- 3" long), just as the seeds begin to swell. Once plant production is complete, cut them back to ground level. Keep the cut roots in the soil as they will provide extra nitrogen to the soil. The green, dried portion of the plant can be added to the compost bin.
Crunchy snow peas are wonderful eaten fresh, added to salads, or steamed until they're tender-crisp.
6. B. oleracea: (Gai Lohn, Guy Loh) Chinese kale, Chinese broccoli
Gai Lohn resembles Western broccoli, except that the florets are smaller and loosely-formed. It has a mild mustard-broccoli taste, and the entire plant can be eaten-leaves, stem and buds. If you are unable to keep up with production, and the plant gets away from you and the flower buds open, it is still quite edible open (unlike regular broccoli).
Gai Lohn is another cool weather crop that thrives in a rich, friable soil. Direct seed into the garden in early March for a summer harvest, and again in August for a fall harvest. Plant seeds 4"-5" apart, and thined to stand 8-10" apart once the seedlings can be handled (approximately 3" tall). If planted for a fall harvest, insects are less troublesome.
The main stalk and side shoots are ready for harvest once the flower buds start to form. Gai Lohn requires approximately 70 days to reach maturity, although some hybrids are ready for use in 40 - 50 days.
Chop the tender stems into chunks, add the chopped leaves and buds into stir fry dishes, or steam lightly until tender crisp.
7. Raphanus sativus: (Lo Bok or Daikon) Oriental Radishes
There is a pronounced difference between Chinese and Japanese radishes: Chinese radishes (Lo Bok) have a mild, sweet flavour, whereas the Japanese variety (Daikon) have a sharp flavour, with a slightly bitter aftertaste. Japanese radishes are longer and more tapered than the Chinese radishes, averaging up to 18" in length. These are large, slow-growing radishes that outdo their spring cousins when it comes to size.
Oriental radishes make an excellent fall crop, as they require cool temperatures to develop properly - a spring planting may cause the plant to bolt before the roots reach their full size.
Oriental radishes require a deep, rich soil with all lumps or rocks removed. Plant the seeds 1/2" deep, and an inch or two apart, then thin to 8" apart. They require a lot of water to keep the flavour mild and to avoid becoming woody. Oriental radishes are really best grown as a fall crop. Planted in early summer, you can begin harvesting in September. The radishes keep well into fall with a mulch covering. Time from planting to harvest is approximately 50 - 60 days.
The roots of Lo Bok and Daikon can be eaten raw, shredded as a side dish with the addition of a little vinegar and sugar, or sauteed in butter until tender crisp. Young radish leaves can also be eaten and are high in Vitamin C and calcium. Steam the leaves lightly and serve with a little salt and butter. |
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