Growing Asian greens

Asian greens are a regular feature in my patch. Even in summer, when it can be tricky to grow them well, I cover my crops with shadecloth to cool them down and keep them happy. They’re so handy to toss into stir-fries, soups, salads – and they’re packed with vitamins and minerals.

You don’t have to wait long to enjoy a delicious harvest; some varieties can be picked in as little as six weeks from sowing. I always sow and plant them closer than recommended so I can harvest and enjoy the early thinnings, which are succulent and a real delicacy.

How to plant Asian greens

These leafy greens are in the cabbage or mustard family (Brassicaceae) and share similar growing requirements: cool to warm conditions, fertile soil, good drainage and even moisture. They’ll take as much sunshine as they can get, but only need 3–4 hours of direct sun to thrive. Whenever you’re getting ready to plant, add some well-rotted compost or manure to the soil, along with an organic fertiliser such as blood and bone or pelletised poultry manure. If your soil is heavy, mound it in rows to improve the drainage. Don’t have space for a vegie patch? Asian greens are a great choice for pots, too.

You can generally buy seedlings for the better known Asian greens, but if you want to grow less common varieties, such as gai lan or choy sum, you’ll need to buy seed. Look for them at Asian supermarkets or seed suppliers online. Seeds of Asian greens germinate readily. Sprinkle them where you want them to grow and cover with a couple of millimetres of soil, compost or potting mix. Keep them moist, and within a week or so, they’ll be off and running!

Growing & harvesting

Grow fast and harvest young – follow this approach with all these greens and you’ll get a sweet and tender harvest every time. Check on your plants every day or two to see if they need more water. To really get them kicking along, give them some liquid fertiliser mixed at half strength each week. I use a blend of seaweed solution and fish emulsion, but try any all-purpose product.

Nothing much troubles them… except for cabbage white butterfly. Aphids may be an issue; check under leaves and apply soap spray if you see any.

As soon as you have leaves that look big enough to eat, pick them and toss them in the wok! If you do let your plants grow to full size, be ready to grab them just as they reach that point, or they’ll become fibrous and less enjoyable. One last tip: when your plants reach half size, sow a follow-up crop so you never run out!

Photos by iStock

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Asian greens