Asian Cool-Season Vegetables
by Mary Giambalvo, Master
Gardener
In
My personal favorite this year is Chinese broccoli (Brassica
oleracea variant alboglabra),
also known as Chinese kale, gai lan,
jie lan, gelancai, phakkhana, and numerous
other variations, depending on your state, region or country.
The flavor is reminiscent of broccoli, but I actually prefer its
succulent stems and mild leaves. That I have better
luck growing it than broccoli may color my preference as well.
In a well-composted raised bed, the seed germinates quickly and growth
is rapid. In my
There is no dearth of Asian vegetables to grow in the cool season. Chinese cabbage (Brassica
rapa variant pekinensis),
also known as napa, wong bok, celery cabbage and, well, you get the idea, is another
fine vegetable to grow in a fertile soil during our cool season. Chinese cabbage is particularly sensitive to both cold and
heat, but on the coast does well in the mild winter. Once
again, a raised bed works well because the vegetable is less apt to drown in
the heavy rains we get periodically. Make sure it gets
enough water during our inevitable dry periods.
This is a good time to drop some Asian vegetable seeds in the flower beds near
the kitchen, too. The plants are attractive and close
to the kitchen stove. Try bush sugar peas, tat soi, Mizuna greens, pak choi and other exotic
vegetable seeds that tempt us in those seed catalogs we don’t have time to read. They are beautiful, healthful and provide fresh greens at
a time when most of the country’s gardeners must make do with the pantry or
freezer.
As we snuggle up to a tasty stir fry of homegrown Asian vegetables, let us
salute our year-round gardens. The hot toddy is
optional.