Oriental Kitchen Garden

The only difficult part of Oriental cooking is in understanding which vegetables go with names like dai gai choy, bok choy, siew choy, and gai lohn, among others. All of these vegetables are relatives of mustard, broccoli, and cabbage. Freshness is absolutely essential in preparing oriental dishes, especially stir-fry.

Some oriental vegetables are available in supermarkets and specialty stores, but if you really want to know what oriental vegetables taste like, you need to grow your own authenic varieties. This type of garden is especially good during fall and winter.

Each variety will have a code next to it indicating the name of the seed source. These seed sources are listed in the directory under Seed Sources. This makes it easy for you to find the source at a glance.

Burdock (gobo, niu pang)

Originally cultivated in China, this uniques root has become a sought-after specialty in Japan. Avoid rinsing the brown-skinned vegetable until you're ready to use it.

Ha Gobo: (70 days) Delicate edible burdock leaves. Thick 12" long white stalks supports paled green leaves. Root length is about 6" long. KIT

Salada Musume: (100 days) A light skinned edible burdock that grows 12-16" deep. This gobo is the main ingredient for "kimpira."   KIT

Takinogawa: (120 days) Late variety rich in flavor.  Roots can be harvested in 4-5 months if planted in the spring.   BOU KIT NIC

Watanabe Early: (110 days) Same rich flavor as Takinogawa but a shorter root. Harvest when roots are 20". KIT

Carrots

Asian carrots tend to have a deeper red color, which is preferred particularly in China.

Kyoto Red: (120 days) A Japanese Kintoki type carrot. Glossy and deep scarlet roots are tapered and grow up to 12" long. Ideal carrot for juicing. KIT

Chinese Broccoli (kairan, kailaan, gai lan, phakkhana, cai ro)
A member of the mustard family this vegetable can be prepared as you would broccoli, although it looks more like kale.

Green Lance, Hybrid: (50 days) Kailaan hybrid that has thick stems and white flowers and green stalks. The stem, leaves and buds are all edible. Heat resistant. KIT

Kailaan: (65 days) Grown for its stalks and leaves and has white flowers. Does better in cooler climates.   BOU KIT

Ryokuho, Hybrid: Has vigorous growth and can be harested in 45-50 days. Upright plant is about 16" tall with long 3/4" thick stems. Leaves are dark green and smooth with very short petioles. Heat tolerant. KIT

Suiho, Hybrid: (50 days) Has round medium green leaves that are slightly wrinkled with 3/4" thick stems. Plant grows about 14" tall. KIT

Te You: (50 days) OP. Dark green leaves are smooth with long thick stems. Heat tolerant. KIT

Wan Shen: (65 days) Late maturing and is late bolting during cool seasons. Large, green leaves with very thick stems. KIT

Chinese Cabbage (nappa, hakusai, da bai cai, pechay, baguio, cai bac)
Chinese cabbage plays a principal role in Asian cuisine. It's used in Chinese stir-fry, and in Japanese soups or sukiyaki. It is typically pickled in Japan and Korea and dried in China to be used in soups during the cool season.

Fluffy Top type

Kaisin Hakusai: 70 days. Frilly light green outer leaves, soft yellow core leaves. KIT

Head Type

Aichi: (70 days) Produces large barrel heads with succulent midrib. KIT

Blues, Hybrid: (57 days) Barrel head cabbage is best gown in spring. Extra slow bolting and disease resistant. KIT

China Express: 95 days. Thick, crispy stems and glossy green leaves. Mild flavor. Slow to bolt.  TER VER

Chorus, Hybrid: (65 days) High resistance to Clubroot as well as many other diseases, including mildew. Bright green heads weigh up to 5 pounds. KIT

Kyoto No. 3: (80 days) Barrel head type, mild-flavored and crisp. Can also be frozen. KIT

Matsushima No. 2: 80 days. Easy to grow barrel head type. Hardy against cold temperatured. Well suited for close planting. KIT

Michilli: 70 days. 3-5 pounds. Heads grow 18" tall, 3 1/2-4" across. HEN

Mini Kisaku 50, Hybrid: (50 days) Weighs only 2-3 pounds. Head interior is yellow and very crisp. KIT

Soloist: 40-50 days. A baby Chinese cabbage just the right size for Asian inspired dishes without leftovers. Heat tolerant. 1 1/2-2 pounds, golden hearted. TER

Tenderheart, Hybrid: (50 days) Miniature 2 pound cabbage. Upright plant has crinkly, light green leaves on smooth white base. KIT TER

WR-70, Hybrid: (70 days) Highly recommended where other napas are difficult to cultivate. KIT

LOOSE-HEAD TYPE

Beka Santoh: (25 days) Leaves are light green, slightly errated, and frilly with white petioles. Grows fast to 8" tall. Can be grown year-round in sub-tropical areas. KIT

Chirimen Hakusai: (50 days) Popular in Japan for beautiful crepe-textured light green leaves. Plants grow to 12" tall. Use in salads or stir-fry. KIT

Green Seoul: (70 days) Korean loose head type with narrow yellowish-green leaves. Excellent for Korean Kimchee recipes. KIT

Hiroshimana: (45 days) Medium green, glossy leaves and pale green midribs. KIT

Maruba Santoh Round Leaved: (30 days) Round smooth yellowish-green leaves and white stalks. Can be grown year-round in sub-tropical areas. Mild tasting. KIT

Osaka Shirona: (40-60 days) Similar to Shirona Variety. These Japanese greens grow medium-sized bright green leaves atop wide and firm white petioles.  Tolerant to heat and cold. KIT

Shirona: (30 days) Prized for its uniformity and fast growth. Produces fan-shaped bright green leaves with white midribs and petioles. Tolerant to heat and cold. KIT

Tokyo Bekana: (20 days baby leaf, 45 days mature) Japanese variety. The leaves ruffle and curl at the edges. At full size the tender leaves extend from slim white stems that widen at the base. Delivers baby-leaf greens year round. KIT

Vitaminna: (45 days) Japanese variety with dark green leaves, crinkled and thick. Tolerant to cool temperatures. KIT

MICHIHILI TYPE

Green Rocket, Hybrid: (70 days) Known for its sweetness. Uniform heads grow into 18" tall cylinders made of frilly, but crisp green leaves. Has long shelf life. KIT

Jade Pagoda: 68 days. 12" tall, medium green heads have well-packed, creamy-yellow hearts. Slow to bolt and cold tolerant. HAR

Monument, Hybrid: (80 days) Produces bright dark green, upright heads. Cylindrical in shape with crisp, textured outer leaves surrounding sweet tender, white core. Produces heavy 4 pounds cabbage. KIT

CHINESE CELERY (SERI NA, QIN CAI, KINCHAI,TENG CHAI, RAU CAN TAU, AJMOND)

Chinese celery is a smaller version of the Western celery. The flavor is quite a bit stronger. The leaves are typically jagged on the edges. Used in Asian soups or stews. The entire plant is used, either fresh or dried.

Kintsai-Dark Green: (20-50 days) Dark green leaves atop thin stems. The leaves have a strong celery flavor. The flavor becomes even strong as the plants dry out. Ideal for use as a dried herb. Needs a lot of moisture and thrive in cooler climates. KIT SEED

Nan Ling-Light Green: (30-50 days) LIght green variety delivers the strong celery flavor and aroma. Moisture-loving plant. KIT

White Queen: (60 days) Very special Chinese celery has strong flavor and aroma. Long white stems with jagged green leaves. Prefers cool temperatures. KIT

Zwolsche Krul: 12-18" high. Curly leaf celery that can be a garnish or added in soups, stews and salads. Rich celery flavor. VER

CHINESE LEEKS (nira, jui cai, kutsay, kuichai, he)
Chinese leeks are also known as Chinese Chives and has a long history in the kitchens of Japan and China. The flowering stems retain their color when cooked.

Flowering Chinese Leek: (70 days) Vigorous perennial that resembles a Western chive. This variety is grown for its young flower buds, long stems and slender, deep-green leaves that grow up to 14" long, all of which is edible. KIT

Hiro Haba: (70 days) Broad, deep green leaves up to 14" long and a delicate garlic-chive flavor. Leaves, buds and stems are all edible. KIT

CHRYSANTHEMUM GREENS (shungiku, kikuna,tung hao, tan o, khee kwai, guladaudi)

This highly poplar Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won't find these greens in the local supermarket. The dark green aromatic leaves , along with the young stems are used in tempura, sukiyaki, and other dishes in Japan. In China, the leaves are used in soup and the flower petals sprinkled over soups and salads.

Garland Round Leaved: (40 days) Round thick leaves have mild flavor.Good weather plant. KIT

Garland Serrate Leaved: (40 days) Serrated, dark-green aromatic leaves. Serrated leaf type is stronger flavored than the round leaf type. KIT

Komi Shungiku Salada: (30 days) The leaves are thin and finely serrated with an almost lace-like appearance. Stems grow upright and the bright green leaves cascade from the top of the stalk like a palm. KIT NIC

CORN (tomorokoshi)

Cooks in Thailand and China make excellent use of baby corn in stir-fries and soups, along with salads.

Bonus, Hybrid: (65 days) A must for Chinese cuisine. Stalks of their variety grow to 5 feet tall and produce up to 4 mini-cobs that are 3-4" long. Baby corn freezes well. KIT

Mirai, Hybrid: (76 days) Yellow corn with an unrivaled sweetness. Ears grow to 7 3/4". Mirai is also available bi-colored. KIT

CRESS (tagarashi, koshoso, uotakuresu, kureson, xi yang cai, lampaka, phakkat nam, xa lach son)

Cress is a hardy plant that produces year round. Dating back to the Ancient Roman time, cress has long been an important source of nutrients for European and Asian populations.

Garden Cress: (12 days) Ruffled leaves and a peppery flavor. Often called "peppergrass." KIT

True Watercress: (50 days) Small green leaves and hollow stems. Grows well in moist soil. KIT

CUCUMBER (hyuri, huang kwa, taeng kwa, khira)

Typically cucumbers are pickled or eaten raw as the main ingredient in lightly dressed salads. Asian cucumbers tend to be longer than their Western cousins and have textured skin, ridges and smaller seed cavity.

Armenian: (50 days) Although is variety is not Asian, it is used in Asian gardens. Light green, ribbed, spineless and mild flavored. Best picked when 12 to 15" long. KIT NIC

Kyoto Three Feet: (60 days) Fruits grow up to 3 feet long and 2" in diameter. A few white spines on green skin. Crisp white flesh and small seed cavity. KIT

Lucky Dance, Hybrid: (57 days) Very popular variety in Southern Asia. White and green color, the fruit can grow to 2" in diameter and 6" long. KIT

Mongkut, Hybrid: (40 days) A small variety from Thailand that grows up to 4" long. Mottled green and white non-bitter skin. Very small seed cavity. KIT

Palace King, Hybrid: (60 days) Easy to grow "sooyow" up to 10" long, ribbed with fine white spines. Northern China variety. KIT

Sooyow Nishiki: (60 days) The fruit has ridges and white spines and grows up to 11" long. KIT

Suhyo Cross, Hybrid: (60 days) Grows 10" long dark green fruit with white spines. KIT

Tsuyataro, Hybrid: (57 days) Beautiful Japanese burpless with glossy deep green color, smooth skin. Grows 8" long. KIT

Yamato Sanjaku: (75 days) Japanese variety that grows to 3 feet, but best harvested when 2 feet long with 2" diameter. A few white spines on light green skin. KIT

EGGPLANT (nasubi, ngai gwa, si kwa, ca, talong, makhua terung, cai tim, cai phao, brinjai)

Asian eggplants are milder and have a more delicate taste than Western varieties. Colors range from white with lavender streaks to a glossy purple-black. They need no peeling because they have thin skin.

Chinese/Taiwan Type

Bride: (70 days) Glossy white skin is streaked with lavender and topped with a green calyx. Slender fruit grow up to 8" long. KIT

Ping-Tung Long: (75 days) Grows 12" long and is glossy purplish color. This variety may produce as many as 20 fruits per plant. KIT

Japanese Type

Choryoku, Hybrid: (80 days). Shing, bright, spring-green and grows to 12" long. Very vigorous and prolific. KIT

Dewako One Bite, Hybrid: (60 days) Small, one-bite-sized purplish-black eggplant with purple calyx.   KIT

Kamo: (65 days) Highly prized traditional "kyo yasai" or Kyoto vegetable from the Kamo area of Japan. Kamo is fat and round with a flat bottom. Lustrous purple-black skin and pourple calyx, grows 4" in diameter and weighs up to 1/2 pound. KIT

Konasu: (60 days) Tiny, bite-size, rounded, shiny dark purple skin that looks almost onyx in color. Tender white flesh. KIT

Kurume Long: (60 days) Late-maturing variety with glossy black fruit up to 9" long. KIT

Kyoto Egg, Hybrid: (65 days) Heat resistant variety that produces round type fruit 3" in diameter. Glossy deep purple-black color. KIT

Millionaire, Hybrid: (65 days) One of the most popular Japanese hybrid varieties. Fruit is brilliant black-purple and grows to over 8" long. Skin is particularly soft and the interior flesh is nearly seedless. KIT

Mizuno Takumi, Hybrid: (80 days) Shiny, purplish-black oval-shaped 1/2 pound fruit. Heavy producer in open field or greenhouse. KIT

Money Maker #2, Hybrid (Senryo Ni Gou, Hybrid): (60 days) Produces glossy black oval fruit up to 5" long with purple calyx. Fruit weighs 3-4 ounces. KIT

Shoya Long, Hybrid: (60 days) Grows up to 14" long. Slender, purplish-black color with a purple calyx. KIT

Yasakanaga, Hybrid: (60 days) Easy to grow and early maturing hybrid that produces 7" long fruit. Glossy, purplish-black skin. 7" long. KIT

Thai Type

Maseogo, Hybrid: (70 days) Yields green, rather than purple fruit. firm, oblong eggplants are a glossy cucumber color variegated milky white. Good tolerant to pests and disease. KIT

Roleks, Hybrid: (80 days) Straight, glossy, green eggplant is used extensively in Thai cuisine. Grows up to 12" long. KIT

Tiger, Hybrid: (60 days) 1-2 ounce round variegated green and white color eggplant is popular in Thailand's home gardens. KIT

FLOWERING BRASSICA (nanohana, nabana, beninabana, kosaitai, saishin, cai xin, cai tai, yu choy sum, tsoi sum, pakauyai, pakaukeo, cai nygot)

Grown for their tender flowering shoot, this large family of vegetables is quite popular in China. Brassicas tend to be most flavorful when harvested just before the flowers open.

BROCCOLI RAAB-RAPINI (nanohana)

Early Fall: (45 days) Grown for its thin flower bud shoots, which combine the flavors of mustard greens and broccoli. Associated with Italian dishes, it is also used in Oriental dishes. Plants grow 18 to 24" tall. KIT

Spring: (45 days) Slow bolting broccoli-raab prefers warm, long day season. Plants grow to 30" tall. KIT NIC

FLOWERING CHINESE CABBAGE (nabana)

Shuka, Hybrid: (55 days) Edible young stalks and flower buds have a delicate Chinese cabbage flavor. KIT

FLOWERING PAK CHOI TYPE (beninabana, kosaitai, saishin, cai xin, hong cai tai, yu choy sum, tsoi sum)

Kosaitai: (50 days) Purple choy sum. Yellow flowers with purple leaf stalks and leaf veins on green leaves. Flowers add a mild mustard flavor to fresh salads. KIT

Yu Choy Sum: (40 days) Yellowing flowering has fairly thick, but tender stalks. Heat tolerant, but not cold tolerant. KIT

Yu Choy Sum, Hybrid: (35 days) Early-maturing that can be harvested in35-40 days. Stem and leaves are dark green with a beautiful luster. Heat tolerant. KIT

PAC CHOI

Ching-Chiang: OP 40 days. Dwarf pack choi. Smooth medium green leaves and thick petioles. Bred to be tolerant to heat, rain, cold and dampness. Great variety for early spring planting. TER

Joi Choi: 45 days. 11" long, highly refined large leaves. Mild flavor. TER

Pac Choi: OP 50 days. Has thick, round, medium green leaves on a 10" tall, thick stalk. Sweet, mild flavor. TER

GOURD (hyotan)

Gourds should be grown along a fence or trellis in a postage stamp garden.
Bitter Melons are particularly good stuffed with meat, seafood or beans. Young Luffas can be prepared like zucchini. Gourds used for eating and cooking should be harvested young, otherwise they become bitter.

BITTER MELON (niga uri, reishi, ku gua, fu kwa, ampalaya, mara, muop dang, karela)

Ant, Hybrid: (40 days) Familiar variety to Thailand and India. Disease resistant. Uniform skin on 3"melons is dark green and covered with pointy warts. KIT

Bitter Gourd Long: (70 days) Japanese bitter melon grows up to 12" long, 3" diameter. Climbing vine can reach 12 feet. Fruit has a green warty skin.Young fruit, leafy shoots and leaves are all edible. Can be harvested in 60-70 days. KIT

Bitter Melon, Hybrid: (56-63 days) Each fruit grows to roughly 12" long and 3" diameter. Among the most bitter of vegetables, the flesh of this melon is crunch and juicy. Harvest young. KIT

Futo-Spindle: (70 days) Small Japanese bitter melon.  Heat resistant. Vine can reach 12 feet tall. Typical melons are 6-8" long. KIT

Green Skin: (70 days) Medium sized fruit 6-8" long. Light green skin is smooth with large smooth warts. The leaves and leafy shoots are edible. Harvest when young. KIT

Indra, Hybrid: (80 days) Small bitter melon from Thailand. The fruit is medium green, small and spiny. Best harvested at 3" long. KIT

BOTTLE GOURD (yugao, hyotan, hu gua, opo, upo, buap khau, bau, lauki)
CALABASH GOURD (kampyo, yugao, hu la gau, poo gua, opo, upo, buap khaus, bau, lauki)

JOINTED GOURD-HAIRY MELON (heari meron, mao gua, kondoi, fak kio, bi dao)
LUFFA ANGELED & SMOOTH (hechima, ito uri, cee gwa, patola, muop khia, ghiya tori, kali tori, nerua)

TINDA GOURD

WINTER MELON (togan, don kwa, kondol, phat, bi be, petha)
JAPANESE MUGWORT (yomogi, kui hao, ai)

These are all important vegetables used in Oriental cooking, however they take up far too much space in a Postage Stamp Garden. Best planted outside these small gardens and raised beds. All the above seeds can be found at KIT seed source.

JICAMA (kuzu limo, ti kua, sha ge, singcamas, cu san)

Although known as an vegetable in Mexican cooking, jicama is most popular in Japan. It is a perfect substitute for water chestnuts or bamboo shoots in stir-fries and salads. Karen eats it sliced as a snack.

True Jicama: (150 days) Also known as yam bean. The heart-shaped tuber grows to about 6" X 6" and has light brown skin. Needs a lot of heat and a long growing season. Tubers develop after flowering. BOU KIT

KOMATSUNA (komatsuna, bor tsai)

A relative of the turnip family, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. Also called spinach mustard. Dark green glossy leaves.

Green Boy, Hybrid: (35 days; 60 days in colder months) Dark green elongated leaves atop very sturdy petioles. Japanese growers prefer this variety due to its greater tolerance for cold temperatures. Perfect for boiling and pickling. KIT

Komatsuna: (50 days) Traditional Japanese green has deep green leaves and mild flavor. All-season variety. Can be eaten at any stage. KIT NIC

Red Komatsuna, Hybrid: (21-40 days) This spinach-mustard hybrid is an excellent choice for a baby-greens section of the garden and for micro-greens. Purplish-red top-side leaves with green red veins on the under-side.    KIT

LETTUCE (stemuretasu, woo chu, woo sun, chisa, retasu)

Varieties range from the heading types popular in Japan to stem lettuce and "A Choy", which originated in China.

Celtuce: (90 days) Stem lettuce grown for its thick and tender stalk with a celery-like flavor. KIT

Manoa: (50 days) A compact, semi-heading lettuce. Heat tolerant variety that is very popular in Hawaii. Crunchy and delicate light green leaves. KIT

Okayama Salad: (55 days) Butter head Japanese variety known for its delicate flavor and resistance to head. Soft, deep green leaves form small heads. Grows best in cool weather. KIT

Taiwan Sword Leaf: (85 days) Taiwan variety also known as Pointed Leaf Lettuce. Has long pointed bright green leaves. Harvest at an early stage when leaves and stems are young. KIT

MELON (makuwauri, meron)

This is more to the melon family than cantaloupe, honeydew and watermelon. Sweet-tasting and fragrant.

However, would take up too much room in a Postage Stamp garden bed. Oriental varieties of melon can be found at KIT

MIBUNA (mibuna, ren sheng cai)

Plant grows to about one foot tall and produce tight clusters of long, narrow, rounded dark green leaves that have a light mustard flavor.

Green Spray, Hybrid: (30 days) Japanese hybrid mibuna variety. Produces a cluster of long, narrow, rounded dark green leaves. Used for pickling, salad, and steaming. Mild mustard flavor. KIT

Mibuna Early: OP (30 days) Traditional Japanese green. Early open pollinated mibuna variety. Vigorous grower that produces a dense cluster of long, narrow, rounded dark green leaves. Heat and cold tolerant. KIT NIC

MISOME (komatsuna, tatsoi, tasai)

This is a new type of Japanese all-season green from the cross between Komatusuna and Tatsoi. Dark glossy leaves are ideal for pickling, which is how they are typically prepared in China. Also used in stir-fries.

Choho, Hybrid: (25 days) Japanese hybrid has dark green semi-wrinkled leaves with an upright habit. KIT

Misome, Hybrid: (30 days) Crinkly, dark glossy green leaves on upright habit. Used for pickling, stir-fry and salad. Makes wonderful Japanese tsukemono pickles. KIT NIC

Tah Tsai: OP 40-50 days. Dark green, 6" spinach mustard that is very mild and esay to grow. glossy, spoon-shaped leaves are good in salads, stir-fries or steamed. TER

MISUNA (mizuna, kyona, shui cai)

Distant relative of the turnip. In Asia, cooks use mizuna mainly as a pickling vegetable.

Kyoto Mizuna: OP 45-50 days. Produces numerous slender, white, stalks. Dark green mustard leaves are fairly narrow, deeply serrated, and fringed at the edges. Excellent steamed, or fresh in salads. TER

Mizuna Early: (40 days) Japanese mustard has long slender stems and bright green, serrated leaves. Mild flavor. Cut leaves as needed at any stage or harvest the whole head. KIT NIC

MUSTARD (takana, gai cai, mustasa, phakkat kleo, cai xanh, rai)

Asian mustards are diverse, prolific and interesting. Used for pickling, in soups and stirfries in both China and Japan. Colors range from reddish to purple to green. If you let it go to seed you can make your own mustard.

Baby Leaf Salad Mustard (salada takana)

Mizuna Green Streak: (20 days baby leaf, 45 days mature) Has a delicate and lacey green leaf. Grows quickly.  BOU KIT NIC

Mizuna Red Streak: (45 days, 20 days for baby leaf) Ornately fringed purple and green leaves deliver a peppery flavor that is milder than arugula. KIT VER

Wasabina: (20 days baby leaf, 45 days mature) Light green leaf mustard brings a spicy, wasabi-like flavor. Solid leaves are tender with ruffled, curly edges. KIT

BROAD LEAVED MUSTARD (aka, ao takana)

Chirimen Hakarashi: (55 days) Popular tasty Japanese winter curled leaf mustard. Crispy green serrated serrated edges.   Leaves grow spicier and hotter as the plant matures. KIT

Hatakena: (35 days) A popular Japan mustard leaf that is bright green. Its leaves are hairy with slender stems. Mustard pungency increases as plant size increases. KIT

Komatsuna: 35 days. Quick-growing Japanese green for salads or cooking. Upright plants with fleshy rounded stems and large, round, dark-green leaves. Heat and cold tolerant. VER

Miike Giant: (40 days) Broad-leafed mustard has large aromatic light green leaves with red veins. KIT

Osaka Purple: (45 days) Broad-leafed mustard has round, crinkled leaves that are reddish to dark purple. Grows fast in warm weather. KIT TER

Red Giant: (45 days) Deep purplish, large, broad-leafed mustard has a mustard-like pungency. Harvest leaves when young for salads or layer into sandwiches instead of using prepared mustard. KIT NIC

Yanagawa Takana: (40 days) Large aromatic bright green leaves and medium ribbed stems. Mildly pungent flavor. KIT

CHINESE MUSTARD (ha karashina, gai choi)

Gai-Choi: (57 days) Popular Chinese mustard green that is easy and quick growing. Tasty raw or cooked. KIT

GREEN IN THE SNOW MUSTARD (setsu ri kon, hsueh li hung)

Serifon: (40 days) Winter-hardy mustard that has green leaves with jagged margins and a slightly pungent flavor. Spicy flavor increases with age. KIT

HEAD TYPE/WRAPPED HEART MUSTARD (kekkyu takana, bao xin da jie cai)

Kekkyu Takana: (55 days) The wide, hairless leaves of this wrapped heart Chinese mustard curl inward to form a small head, which is prized for pickling. KIT

SEAWEED MUSTARD (oka hijki)

Oka Hijiki (Argetti): (30 days) Also known as "seaweed on land." Considered to be one of the healthiest greens eaten in Japan. The green stick leaves are 2" long. KIT NIC

STEM MUSTARD (kobu takana, jing young jie cai)

Horned Mustard: (45 days) Vigorous grower with bright green, frilled leaves with mustard pungency. This rare plant species forms a distinct "horn" in the center of its stem. Native of Southern China. KIT

Tsa Tsai Round: (120 days) Popular and unique mustard variety from Southwest China and called Szechuan or Sichuan vegetable. It is also known as swollen stem mustard and pressed stem mustard because the stem enlarges into thick tuber-like bumps. Stem will grow 4-6" in diameter and weighs up to 1/2 pound. Cool season crop. KIT

OKRA (okura young kok dau, krachiap man, dau bap, bhindi)

Okra thrives in the heat and is in the same family as the hollyhock. It produces hibiscus-like flowers and grows 3 to 6 feet tall. In Asia, okra is often pickled or used in stir-fries.

Toky Gokkau: (60 days) This Japan okra produces 3" long green pentagonal pods that are favored for their tenderness, flavor and early maturity. This variety is short and rounded along five ridges. KIT

ONION-BULB (tamanegi)

The primary Japanese varieties have mild flavors and sweet enough to be added to salads.

Imai Early Yellow: (150 days) Medium-day yellow bulb. Easy to grow and is an early "Senshyu" type onion. KIT

Shonan Red: (160 days) Reddish colored bulb onion, medium day was developed by the Tokyo Agricultural Experiment Station. Excellent flavor with a sweet and mild pungency. KIT

Superex, Hybrid: (160 days) Japanese short-day (10-12 hours of light per day). Flattened globe with sweet, mild flavor. Also grown as "Maui Onion". KIT

ASPARAGUS BEANS (Yard long beans)

Chinese Red Noodle: OP 95 days. Pole bean. 18" long purple pods turn a reddish-purple if allowed to mature and dry. Dark red seeds. SOU

Green Pod Red Seed: Heirloom OP 75 days. Light green pods, maroon-brown seeds with darker brown streaks. Trouble-free variety. SOU

Liana: OP 72 days. 10-12' vines. Black-seeded variety. Medium green pods are best picked at 18" long.

Purple Podded Yard Long Bean: OP 90 days. Dark purple pods that retain color when stir-fried. Red-brown seeds. Takes heat well. Pole variety. SOU

KIT

ONION-BUNCHING (negi, nebuka, da cong, xiao cong, sibuyas, hark kom, hanh ta)
Hardy year-round vegetable that is a perfect complement to Asian soups, stir-fries and salads. In Japan, the onion if often pickled. In China, they are used in noodle dishes, soups and stir-fries.

RED BUNCHING ONION

Red Beard: (85 days) Specialty red-stalked bunching onion has a mild pungent flavor and tender leaves. Can reach to 26" tall. KIT

SINGLE STALK TYPE

Heshiko: (60-80 days) Japanese bunching onion. Perennial that produces 3-5 slim, tender stalks that grow and divide from a base. Silvery-white 12-14" stalks blend into a bright dark green color and the onion has white pungent flesh. KIT

Ishikura Improved: (66 days) Traditional Japanese type bunching onion with single white stalks 20" long and 6" long green leaves at maturity. KIT NIC

Shimonita Negi: (365 days) This single stalk Japanese bunching onion is worth the wait in seed-to-harvest. Gets sweeter with cooking. Short and fat white root looks like a leek rather than a scallion. The chunky shape means this variety does not need deep soil mulching and a lot of extra work around harvest time. KIT

Tokyo Long White: (65 days) This is a Japanese bunching-type onion with 12" white stalks and green leaves. KIT

SPLITTING-CLUSTER TYPE

Evergreen White nebuka: (60 days) A splitting type onion with long, slender white stalks in tight clusters. Essential to Japanese and Chinese cooking. KIT

Kyoto Kujo Negi: (80 days) Multi-stalked non-bulbing Japanese green onion. The tender leaf tapers to a height of 24", modulating in color from white to light green to dark green. KIT

PAK CHOI (shakushina, chingensai, tatsoi, tasai, bai cai, wu ta cai, pechay, phakkaat farang, cai thuong hai)

A graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties. Pak Choi features dark green leaves and white spoon-shaped upright stems. Has slight mustardy flavor.

GREEN STEM TYPE (chingensai, shanghai pak tsoi, cai ngot trang nho)

Mei Qing Choi, Hybrid: (40 days) Easy to grow, this variety is short and compact with a green midrib. KIT NIC

San Fan, Hybrid: (40 days) Striking dark green leaves with light green stalks that are short and tender. KIT

Shanghai, Pak Choi Green: (40 days) Has dark green leaves and light green leaf stalks. Heat resistant. KIT

WHITE STEM TYPE (shakushina)

Chinese Pak Choi: (50 days) Has smooth green leaves and thick white leaf stalks. Plant later in cool areas. BOU KIT

Dwarf Pak Choi: (42 days) Famous Asian green with glossy dark green leaves and short white stems. Grows best in mild climate yet it can tolerate heat and cold. Can be grown year-round in sub-tropical areas. KIT

Extra Dwarf Pak Choi: (30 days) Has curled, glossy dark green leaves with short white stems. Grws very fast and best harvested around 2" tall. Can be grown year-round in sub-tropical climates. KIT

Joi Choi, Hybrid: (55 days) Growers love this hybrid pak choi for its uniformity and excellent production. Fast-growing, large, vigorous and slow to bold. Leaves are rounded and dark green, bright white stems. Tolerates a wide range of temperatures. KIT NIC VER

Medium Pak Choi: (45 days) Medium-size and is best harvested at about 6" tall. Tender glossy dark green leaves and crispy white stock. Grows best in mild climate yet it can tolerate heat and cold. KIT

Tsisai: (50 days) Attractive leaves have a distinctive soup-spoon shape. Has 18" stalks and glossy green leaves. Less compact than Chinese pak choi types and the flavor is more concentrated. Tolerate to heat and cold. KIT

Tatsoi: (45 days) Has a flat rosette form close to the ground with dark green, spoon shaped leaves and white stocks. Whole plant can be harvested at once or leaves can be picked continuously for several weeks.  BOU KIT VER

Tatsoi Savoy: (20 days baby leaf, 45 days mature) Tatsoi Savoy is more like a spinach than a pak choi. Heavily savoyed leaves are dark green with thick bunches of pale green stalks. At maturity the plant reaches a foot high. Individual leaves can be picked continuously for several weeks. KIT

Toy Choy, Hybrid: (30 days) A minature pak choi with white staks and dark green leaves, but it only grows to 5" tall. Ideal for the Postage Stamp garden. Grows best in mild climates, yet it can tolerate some heat and cold. KIT NIC TOT

SPECIALTY PAK CHOI

Fun Jen, Hybrid: (35 days) Very popular green frilly leaf pak choi or "Bok Choy" in Taiwan. Semi-spreading plant and weights about 1/2 pound at maturity. KIT

Golden Yellow, Hybrid: (25 days) The leaves are bright yellowish-green that adds color contrast to fresh and cooked dishes. Leaf texture is much soften than other pak choi (bok choy) types, but the flavor is similar to pak choi types. Mild tasting. KIT

Red Violet Tatsoi, Hybrid: (37-40 days) Lovely purple variety. Shing leaves range in color from red-violet to dark purple and hold their color well in summer heat. Spoon-shaped leaves have a mild mustard flavor. Strong producer. KIT

PARSLEY (orandazeri)

Known as cilantro or coriander in the West. In Asia it is used to season soups, noodle dishes, meat and poultry. If it is cooked, it in for a very short time. It is chopped and is the final ingredient added to cooked food.

CHINESE PARSLEY (korianda, koendoro, yuen sai, phak chee, ngo, dhania)

Leisure Cilantro: (40 days) Also known as Chinese Parsley or Corander, is valued in Asian cuisine for its zesty flavor produced in every part of the plant. Leaves are feathery, flat, medium-green and grows up to 2 feet high. KIT

Santo: 45 days. Extra-slow bolting selection grown for its leaves. VER

JAPANESE PARSLEY (mitsuba, san ye qin)

Mitsuba: (50 days) Aromatic Japanese parsely with long stems and light green leaves is a cool weather plant. Will tolerate light shade. All parts of the plant can be eaten, including the roots and seed. KIT

PEA, EDIBLE POD SUGAR/SNOW PEAS & SHOOTS (saya endo, endo, tobyo, ho lan tau, dai miu, chicaro, tua lan tau, dau hoa ian)

Essential to Asian cooking because they require little preparation to stir-fry. Cool weather plant that needs to planted outside the Postage Stamp bed if it is a pole type, or on a trellis or along a wall.

GARDEN PEA (endo)

Kurume Hi-Crop: (70 days) Tolerant to cold tempeatures, this adaptable Japanes pole garden pea is higly productive. Pods have 8 medium-sized bright green peas. KIT

SNOW PEA (saya endo)

Taichung 11: (70 days) Taiwanese edible-pod snow pea. 3-4" long pods that are tender and flat. KIT

SNOW PEA SHOOTS/TIPS (tobyo)

Usui: (65 days) This variety of snow pea is cultivated for its delicious pea shoots, the tendrils and the top leaves at the tip of the stem. KIT

SUGAR PEA (saya endo)

Taichung 13: (70 days) Notable Taiwanese edible-pod sugar pea that grows to round, plump, crispy very sweet pods. KIT

PEPPER (togarashi, laat jiu, prik chee faa, ot, mirch)

In Southeast Asian food it comes down to hot, medium or mild peppers. Fire in the Szechwan, Thai and Indian Curries, Vietnamese sauces and Korean Kimchee. And what's hot in the West is more like mild of medium in the East.

Karen's advice in using the hottest type peppers in food is to keep a gallon of milk on hand to tame the heat!

GREEN/SWEET PEPPER (ao togarashi, ching jei, sili peaman, ot)

Fushimi: (65 days) Small, long, sweet , thin-walled green pepper grows up to 6" in length. Easy to grow variety. KIT

Shishito: (60 days) Mini, sweet-hot, thin-walled green pepper is popular in Japan. 3-4" long peppers with wrinkled skin and used in tempurs, yakitori or stirfry. KIT

Slim Pim, Hybrid: (60 days) 4" in length, slender and thin-walled sweet green pepper. Very productive variety. KIT

HOT PEPPER (togarashi, laat tsiu, siling, ot bi)

Birdseye Chili: (69-80 days) This little pepper from Sri Lanka is HOT! The tiny chilies are erect on top of compact 18" plant and ripen from green to red. Tapered fruit is harvested when about 1" in length. KIT

Prik Chi Faa: (100 days) Popular Thai pepper which means "pointing to the sky". About 3-4" in length. Both green and red chilies can be harvested. KIT

Sapporo Hot: (60 days) Medium-hot pepper is a Japanese specialty. Tapered fruits set downward and grow to 5" in length. Starts out medium green and ripens to red. KIT

Takanotsume: (60 days) Very hot specialty pepper from Japan. Fruits set upward growing to 1 1/2-2 1/2 " long. These peppers are used mainly for drying. KIT

Thai Chili: (90 days) Traditional hot pepper produces 1-3" long peppers that ripen bright red. Compact plant grows to 16" high. KIT

Yatsufusa: (60 days) Popular Japanes hot specialty pepper known as "chilies Japones". Fruit sets upright growing 2-3" long. KIT

PERILLA (shiso, jiso, zi su, tia to)

Perilla is either purple or green, the purple having an anise flavor and less spicy than the green, which tastes more like cinnamon. Japanese use the purple variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan. Green perilla leaves are often wrapped around sushi or served with "sashimi" as garnish.

Aka Shiso: (70 days) Traditional Japanese herb has deep purple-red serrated leaves and is used in flower arranging, as well as in cooking. Anise aromatic leaves.  Chinese cooks prefer this type of shiso and use it to flavor seafood. Vietnamese wrap it around grilled meats. KIT

Ao Shiso: (70 days) Japanese herb with green, serrated leaves is used as an edible garnish. Use the aromatic, cinnamon-flavored leaves with sashimi, salad, wrapped around sushi or made into tempura. KIT

Ao Shiso For Sprouting: (14-21 days) The Ao Shiso for Sprouting is comparable to Green Perilla in both its cinnamon flavor and green color. This variety is grown for use in micro mixtures. KIT

Hojiso: (60 days) Japanese specialty, perilla is grown for its leaves and flower buds. Leaves are green in front and red in back. KIT

Korean Perilla: (70) This is a large leaf perilla, kaennip, from Korea. The leaves are two-toned, bright green on top and light purple underneath. The leaves are used as a wrap for cook food. KIT

PICKLING MELON (shima uri, oshiro uri, yue gua)

This family of melons is ideal for pickling and is the most common method of preparation in Asia. Larger than Western cucumbers, young melons can be eaten raw or added to a salad as you would a cucumber.

I'm not sure if these are vine varieties or bush, and if they grow like cucumbers you will need to trellis them or plant along a wall.

Green Striped: (70 days) Dark green striped melon, "ao shima uri", has thick, white flesh and is mainly used for pickling. Japanese variety. KIT

Katsura Giant: (70 days) Light green, oval-shaped melong, "oshiro uri" is very popular in Japan and is used for pickling. Fruit can reach 14" long and has crips white flesh. KIT

Numane: (70 days) Japanese pickling melon, also known as oshiro uri. Has light green skin that turns almost white when mature. Melong grows to 12" long and looks like a fat cucumber. KIT

RADISH (daikon, luo bo, labanos, hua pirahs, cu cai trang, muli)

By the number of variety of radishes show the importance in Asian cuisine.

CHINESE RADISH

China Rose: (60 days) Red-skinned and white flesh has a hot pungency. Harvest when root reches 4-6" long. KIT

Everest, Hybrid: (55 days) Very popular in Asia. Plants are easy to grow. Snow-white roots are carrot-shaped, and grow to approximately 14" long with a 2 1/2" diameter. Tolerates heat well. KIT

Green Meat: (60 days) Has an oblong shape and dark green colored neck and green flesh. Roots grow to 10" long and 3" diameter.   KIT

Mantanghong, Hybrid: (65 days) This "beauty heart" type is the most popular variety grown in the middle and northern parts of China. Flesh color can range from intense red to bright magenta. Round with green shoulders with white skin. KIT

Red Meat: (60 days) Round shape with red-colored flesh and green shoulder. Harvest when roots reach 3" in diameter. Also called "beauty heart" in Chinese. KIT

Shunkyo: (30 days) Fast growing early radish originally from Northen China. Has pink-red skin and white flesh. Has a hot and sweet flavor. Harvest when roots reach 8" long. KIT

SMALL RADISHES (radisshu, hatsuk daikon)

Aka Karaine, Hybrid: (60 days) Recognized for its pungent flavor and beautiful pink-red color. Skin is red with red flesh with pigments of red specks in the white flesh. Cylindrical shaped roots and twice as tall as they are wide with red veins and red-green leaves. KIT

Iwai Daikon: (50 days) Favorite in Japan for special celebrations. The white room grows to a slender 1" diameter at the base of a clump of green leaves. KIT

Japanese Long Scarlet: (25 days) Scarlet on the outside, the flesh of this slender 6" radish is white. KIT

Karaine, Hybrid: (60 days) HOT tasting daikon. This radish is firm and does not need to be peeled before grating. About 6" long and 3" in diameter. KIT

Shirahime Hatsuka Daikon: (20-50 days) Like tiny icicles, these minature white radishes grow to be 4" long, with narrow 1/2" diameter. KIT

White Icicle: (29 days) Highly tolerant of heat. 5" white radish very popular in Japan's home gardens. KIT

GIANT WHITE RADISH

April Cross, Hybrid: (60 days) Giant white radish hybrid that is extra slow bolting. Pure white flesh, including the neck. The root of this daikon is approximately 16" long and 2 1/2" in diameter. KIT

Everest, Hybrid: (55 days) Very popular in Asia. Snow-white roots are carrot-shaped and grow to approximately 14" long with a 2 1/2" diameter. Tolerates heat well. KIT

Giant Luo Buo: (75 days) Plump, oval shaped 10" long, 2 pounder is popular in Taiwan. KIT

Iwai Daikon: (50 days) Small size, white root grows to a slender 1" diameter. KIT

Mino Early: (40 days) Long, white, crisp daikon with mild pungency. Harvest when roots reach 10-16" long. KIT

Minowase Summer Cross, Hybrid: (53 days) Long, white and tapered root best harvested when 12-14" long. KIT

Miyashige, Green Neck: (60 days) Medium-size white root with a green neck, most popular for pickling. Harvest when roots are 10-16" long. KIT

Nerima: (70 days) Popular, large, long, white stumped daikon. Harvest when roots reach 10-16" long. KIT

Oharu, Hybrid: (60 days) Popular variety in Japan's markets. Root grows up to 14" long and weighs over 1 1/2 pounds. Root is white with a green shoulder. KIT

Omny, All Season, Hybrid: (63 days) White flesh and midly spicy flavor. Harvest when roots reach 10-16" long. KIT

Relish Cross, Hybrid: (60 days) Radish root grows up to 15" long and weighs over 1 1/2 pounds. White root with green shoulder. KIT

Resist Riso: (85 days) Snow white daikon is excellent for pickling and cooking. Slender roots grow up to 18" long. KIT

Sakurajima Mammoth: (80 days) Mammoth round, white root has a mild, sweet flavor. Harvest when roots reach 10" in diameter. Can reach 100 pounds. KIT

Shogoin Globe: (70 days) Large, round white daikon with a green neck. Harvest when roots reach 6" diameter. KIT

Tokinashi, All Season: (60 days) All-season Japanese daikon. White-fleshed root is tapered and has a strong, hot pungency taste. Harvest when roots reach 10-16" long. KIT NIC

Wakayama White: (70 days) Giant white radish has long, rounded root that is tender and crisp. Harvest when root reches 12-14" long. KIT