While we use the term ‘Asian greens’ to refer to some leafy green vegetables, it is a difficult subject to classify exactly. Firstly, because each green is called something different in a different part of Asia and also because some are not only ‘greens’ as we would identify them – like spinach – but also the green tops of root vegetables like radishes. The easiest way to record them is to call them all Asian vegetables. Today, we are discussing the most common leafy green Asian vegetables that we can grow from seed in South Africa and how to use them in the kitchen.
Chinese cabbage
Chinese cabbage is milder and sweeter than regular cabbages. It is also known as wombok or chihilli amongst many others depending on where you are shopping. It becomes tender and juicy when cooked.
It takes around 80-85 days from sowing seed to harvest. As with other brassicas, Chinese cabbage likes fertile soil with plenty of compostseedlings are 10cm high, 45cm apart and in rows 60cm apart. Alternatively, sow directly into prepared soil 5cm deep. Keep the plants well-watered but not waterlogged throughout the growing season. They will tolerate light frost.
