A Quick Guide To Growing Asian Greens

Create a stir with homegrown leafy vegies full of exotic flavour.

A Quick Guide To Growing Asian Greens

From Thai and Chinese to Vietnamese and Malaysian, virtually everyone loves Asian food.

Whether we’re whipping up a stir-fry or going out for sushi or yum cha, we just can’t get enough.

And the good news for Asian food buffs is that the greens they love to eat, like bok choy, tatsoi and Chinese broccoli or cabbage, are easy to grow.

Plant seeds now and you’ll have an organic stir-fry garden in weeks. If space is limited, you can also grow them in pots in a sunny position.

The flowers of all Asian greens are edible and make pretty garnishes.

Not only are they easy to grow, fast to crop and tasty, these greens are good for your health. Rich in folate, vitamins C and K, betacarotene, potassium, magnesium and calcium, they’re also low in kilojoules.

Asian greens belong to the Brassicaceae family, along with broccoli, Brussels sprouts and kale.

All members of this plant family, according to considerable research, are reputed to prevent cancer and are potentially anti-inflammatory.

TIP Grow Mr Fothergill’s Sprouts Alive! Asian Greens Mix to add to oriental-style salads.

Spring onions
Spring onions

One of the most indispensable stir-fry ingredients, spring onions are easily grown in a sunny spot from seeds or seedlings, in pots and garden beds.

They self-sow easily, so let one of them go to seed to get more plants for free.

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