Asian Greens

We grow a variety of Asian greens in the same family as Bok choi. These crops love the cool and moist spring and fall here in the Pacific Northwest.

Cooking Tips

When you begin experimenting in the kitchen, you may be surprised how versatile these Asian greens can be; that said, the tried and true way to enjoy these tasty greens is by tossing them in a wok to stir-fry. They can be sautéed and eaten alone, or lend their crunch to a mix of other vegetables. Their mild flavor takes well to sauces and seasonings so use a tasty marinade and be careful not to overcook them. Because the white stems take longer to cook than the green leaves, you may wish to separate them in order to add them earlier. Other than stir-frying, you can steam these guys or slice them thinly and add them raw to a salad. Asian greens can even be barbequed with some success.

Storage Tips

Choi heads are extremely delicate, and relatively perishable. Leave the outside leaves on to protect them and keep them moist until it is time to cook them. They are best kept in plastic bag in the crisper drawer of the refrigerator and used as quickly as possible.

Nutrition

These Asian greens have a lot to offer in the nutrition department, with perhaps the highest calcium of any vegetable we eat, plus loads of vitamins and minerals, with almost no calories.

History

These delicious plants are all members of the ubiquitous Brassica Rapa family, along with mustard greens, Chinese cabbage, and an incredible variety of other crops traditionally farmed in Asia. Most of these Asian greens originated in China, and many have been cultivated there for hundreds of years. They first came to the United States in the 19th Century, presumably with some of the many Chinese workers who came here and began farming.