Asian Greens

Some of these greens can be hard to find in a grocery store or even at the farmers market, but they are sooooo delicious, often have more nutrients than more common greens, and hep us explore new dishes and flavours. Check out this yummy, healthy recipe on our blog: STIR FRIED ASIAN GREENS WITH MIZUNA AND TOFU

 Mizuna

Mizuna is one of those vegetables that a lot of people haven’t tried, but it’s easy to use and a great addition to any meal. Mizuna is an Asian green that can be found in baby lettuce mixes, but is also great as a fresh green in pastas, risotto, and soups, or saute then toss in a pan with garlic and olive oil. Plants grow vigorously and quickly. Makes excellent, fast-growing microgreens and baby leaf salad greens.

 Komatsuna Red Mustard

The leaves are round, flat and purple on top with green undersides and green stems. They are good in salads, sandwiches, and stir-fries. Use as a baby leaf in salad blends, or try them as microgreens. Komatsuna remains unfamiliar to many Western gardeners, but it is a staff favourite. Plants are fast-growing, productive, tasty, and very easy to grow.

 Jade Spring Choi Sum

Produce a short season, fast-growing hybrid variety of Yu Tsai Sum (or Choi Sum) that produces raw stems with the texture of lightly steamed asparagus, with a sweet, mild taste. The incredible flavour will have you eating it raw, straight out of the garden, before it can be cut for stir-fries, salads, or soups.

 True Watercress

A perennial cress that is rich in vitamins and has a delicious, distinctive taste for salads and vegetarian dishes. Little, dark-green leaves grow on crisp stems.

 Tokyo Bekana (certified organic)

Although this heirloom variety can be grown to full size for cooking, the baby leaves are spectacular raw, and work particularly well in salad mixes. Tokyo Bekana Organic is listed as “small Chinese cabbage,” with a surprisingly sweet flavour.