Any oriental veg growers?

[coreopsis]

I must say I'm a bit inexperienced here when it comes to growing any of these. I ate chinese leaf, pak choi and the other greens swimming in the soup. I remember buying some mizuna and mitsuna (I think) a while ago, can't remember eating these (might have mistaken them for weeds).

I've been trying to enhance my diet a bit with some healthy stuff and came across kimchi and this has prompted me to ask here- what veg would you recommend? Any suggestions welcome, thank you

[veggiechicken]

I'm growing several different oriental leaves at the moment - in the GH. To be honest, I can't tell much difference between them - except some are "mustardy" and others are "lettucey" - and some have jagged leaves while others are smooth.
Not much help, sorry!

[Mr Bones]

We're a lot further south than you Coreopsis but growing big red mustard (seem quite hardy) and red choi.
Also have land cress but it's rather slow.

[SelkirkAlex]

I grow a couple of different types of pak choi, some wong bok (chinese cabbage) daikon (radish) I don't bother with the leaf crops, but the ones I do grow grow well here, I would say the biggest hassle is unbelievably that it is often too warm, they certainly prefer cool weather but other than that they are easy and relatively quick to grow and are great eating,

[burnie]

I'm part Viking, so more north European than oriental...............................................................I'll get my coat.

[Snoop Puss]

Thanks for posting this thread, Coreopsis. I'm in a similar position. I look at a lot of oriental veg and I think I wouldn't even know what to do with them. Neither cabbage nor lettuce. Even pak choi doesn't look terribly appetising for some reason.

Looking forward to reading what people have to say in response to your query.

[Chris11]

I've grown Mizuna and it was ok, nice to add at the last minute to stir frys with noodles.

But it was generally less successful than the Rocket I grow more regularly. Got aphids while the Rocket was ok and more vigorous.

Have an old packet of Pak Choi seeds, and also Lemon Grass I'd like to try if I can find room. LIke Snoop, will be interested to see other experience and suggestions

[DannyK]

Grown Chinese celery. Too strong as a veg, probably ok in stews etc. Self seeds a lot!

Tried Chayote. Triffid vine but no fruit. Shoots edible.

There's an excellent book-Oriental Vegetables by Joy Larkcom. You might be able to get a copy at the library.

[Penellype]

I've tried various oriental veg with mixed results.

Pak choi, choy sum, tatsoi, komatsuna and probably several others have oval shaped smooth leaves and mild flavour. Some, like pak choi, have thick, crunchy leaf stalks. Most seem shallow rooted and don't much care for root disturbance - it can make them bolt.

Mizuna and namenia (and probably several others) have toothed leaves and are a bit more mustardy, but not strongly so. The central leaf veins can get quite tough on bigger leaves.

I tried Chinese cabbage but it had a very rough texture and was one of the few veg I have grown that ended up in the compost bin.

Mibuna is different, with long, strap-like leaves and a mild flavour. It seems to be less inclined to bolt than most of the others.

All the above are brassicas. All can be used in salads as young or baby leaf, or cooked like cabbage or stir-fried when a bit bigger. Most are fairly hardy and in general they bolt if they get too hot.

Chinese celery and mitsuba are from the carrot/parsley family. They taste of celery and are very hardy. I didn't have much success with mitsuba, but chinese celery provides me with the odd salad leaf when little else produces much growth in winter.

[SelkirkAlex]

have to agree with penellype re texture etc with one important proviso, horses for courses, their textures etc are exactly what is required in asian cuisine, you mention kimchee, trying a european white cabbage would be as unsatisfactory as wong bok sauer kraut

[Snoop Puss]

Thanks, Penellype and SelkirkAlex. I'll bookmark this thread to check for next year's seed order.

[DannyK]

I tried Chinese cabbage but it had a very rough texture and was one of the few veg I have grown that ended up in the compost bin.

Maybe you had a duff variety. Ones bought at Chinese stores quite edible. There's loads of different varieties and types. If you can, have a look at the Joy Larkcom book.

[bikermike]

I've grown mooli (oriental radish) quite easily. It's very mild, and you can pickle it in vineger

[Penellype]

Maybe you had a duff variety. Ones bought at Chinese stores quite edible. There's loads of different varieties and types. If you can, have a look at the Joy Larkcom book.

The variety I grew was a small one, Baby Wa Wa Sai. The leaves were covered with what I can best describe as soft spines, which gave them a very rough texture on the tongue.

[DannyK]

Very strange, but I've only ever had them cooked. That variety got lot of good puff on Google but who's going to tell you their seed is crap? Maybe worth trying another variety from another supplier.

According to Larkcom Chinese cabbage often replaces lettuce used by hamburger and sandwich shops. Not a fan of raw green leaves myself.