Growing Asian Greens: Fast and Easy!

How to Plant, Grow, and Harvest Asian Greens

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Try growing Asian greens such as bok choy, mizuna, or Chinese cabbage! These tasty and popular “gourmet” leaves can be rather expensive in grocery stories but they are very easy to grow—and fast growers, especially in cool weather. Enjoy healthy greens all winter!

Growing Asian Leaves from Sowing to Harvest

Asian salad leaves such as bok choy, tatsoi, Chinese cabbage, and mustard are best sown in cool weather, making them ideal for planting after earlier crops are harvested. They’ll be ready to eat in just a few weeks!

Sowing Seeds Outside

Rake a general-purpose organic fertilizer into the soil before planting. Mark out drills about half an inch deep and six to 10 inches apart. Sow seeds thinly along the drills then cover with soil and water well. Once germinated, thin the seedlings in stages to their final spacings – usually six to 12 inches apart, depending on what you’re growing. 

Our Garden Planner automatically spaces plants at their recommended minimum spacings, so you know exactly how many plants you can grow in the space you have. 

Seeding Inside and Transplanting

Alternatively, sow your Asian leaves into plug trays before transplanting later on. This has the advantage of enabling you to get plants growing while outdoor space is still occupied by another crop, and makes slug damage of tender seedlings less of a problem. Fill plug trays with all-purpose potting soil, firm it down, then sow one or two seeds into each cell. Cover with more potting soil, water them, and keep in a bright spot to germinate. The seedlings will be ready to plant out about four weeks later. 

Seed mixes can be sown straight into containers for cut-and-come-again pickings. Scatter the seeds evenly, not too thickly, onto the surface, before covering with more potting soil. The seedlings shouldn’t need thinning. 

Plant plug-raised seedlings using a dibber or similar to make the holes, then firm the plants into place. Water well after planting. 

Growing Tips

It’s important to weed between plants to keep them free of competition, particularly during the colder, darker months of the year. Slugs can be a nuisance; check for them and pick them off after dark, or set up slug traps filled with beer and remove the slugs you trap. 

Fork over the soil surface and clear fallen leaves from around plants in early winter. Row covers will prevent pigeons from attacking plants, and will help keep plants growing strongly as winter approaches. Using a greenhouse makes it possible to harvest in all but the very coldest weeks of winter.

Harvesting Asian Greens

Cut through the base of Chinese cabbage or bok choy to harvest the plants whole. Loose-leaved plants such as mizuna can be harvested a few leaves at a time by pinching them off between finger and thumb, or by snipping them with a pair of scissors. Make sure enough leaves remain for the plant to recover. When warmth returns in spring, overwintered plants will starting growing again, providing more harvests before eventually bolting. 

How to cook Asian greens? Stir-fry with garlic, blanche in oyster sauce, or serve in a wonderful broth! Start adding these health greens to your suppers. Here are two delicious dinner recipes:

Teriyaki Chicken With Garlic Bok Choy

Pork Tenderloin With Sweet Potatoes and Bok Choy

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