Asian Greens
The Mustard/Cole family contains approximately 380 genera and 3,000
species of annual and perennial herbaceous plants. While members of
the family have a cosmopolitan distribution, there are significant
concentrations in the Mediterranean zones of the world as well as in
southwest and central Asia. The family—brassicacaea—includes familiar
veggies such as broccoli, cauliflower, cabbage, and kale. Undoubtedly,
the genus Brassica is the largest natural grouping of vegetable crops,
and Brassica oleracea contains many significant sub groups.
Brassica rapa (the turnip) and its sub groups are the nomenclatural
home to many mild and slightly pungent Asian greens. These crops are
among the most versatile yet under-appreciated and unsung leafy
vegetables. They offer nutritious dark greens high in vitamins A and C,
calcium, potassium, phosphorous, and iron. Leafy Asians can be
included in salad mixes, where – along with their nutritional bonanza –
they add a piquant, distinctive taste to mild lettuce-based salads. At mid
maturity (3”-6” leaf size) they contribute to stir fry dishes. And at full
maturity, they offer an amazing amount of high nutrition biomass.
Some common types of Asian Greens:
BOK CHOY (Brassica rapa ssp. chinensis): Also known as pak choi or
spoon cabbage. In most common types—white-stemmed, green-
stemmed, and "soup spoon"—both leaves and stems are edible.
Likewise the ever-more-common baby bok choy. One of the most
delicately flavored Asian greens, bok choy is good for stir-frying (in oil,
with garlic and soy sauce), braising, or simmering in soups.
CHINESE CABBAGE (Brassica rapa ssp. pekinensis): The two Chinese
cabbages most common here: napa (nothing to do with the California
valley), which is barrel-shaped, and michichili, more elongated. Both are
mild and crunchy. Use them, thinly sliced and quickly cooked, as a bed
for whole steamed fish or barbecued duck; simmer them in soup; or mix
with meat as a filling for Chinese dumplings.
MIZUNA (Brassica rapa ssp. nipposinica var. laciniata): Both the
Japanese name, mizuna, and the Mandarin Chinese name, shui cai,
mean "water vegetable" (the stalks are very juicy). Used frequently in
Japanese cooking. The dark green, feathery leaves are peppery. Baby
leaves are often used in field green mixtures; mature ones are excellent
tossed with sautéed chicken or roasted root vegetables.
GREEN MUSTARD (Brassica juncea): Also called Chinese mustard
greens and leaf mustard, this is among the most pungent of Asian
greens. There are numerous sub-varieties, with leaves taking various
shapes. Steamed for five minutes or so and dressed with a little oil, it
makes a perfect side dish. Its flavor and texture work well with oyster
sauce and with the richness of pork. It is also good pickled.
RED MUSTARD (Brassica juncea): More purple than red in color, this is
one of the newer mustard varieties. Its powerful flavor, reminiscent of
wasabi, fades if it's overcooked. Used more in Japanese and Korean
cooking than in the Chinese kitchen. In the U.S., leaves can be served
raw as a decorative, edible accompaniment to sushi, or added to soups
just before serving (to preserve the leaf's character).
TATSOI (Brassica rapa var. rosularius or atrovirens): A ground-hugging
member of the bok choy family, also known as rosette bok choy for its
conformation: The round, thick, very dark green leaves grow in tight,
concentric circles like rose petals. With its slightly bitter flavor, tatsoi is
excellent raw (when young) in salads, and adds spark to Asian-style
soups when tossed in at the last minute.
KOMATSUNA (Brassica rapa var. perviridis or komatsuna) is a type of
leaf vegetable. It is a variant of the same species as the common turnip.
It is grown commercially in Japan, Taiwan and Korea. It is also known as
Japanese Mustard Spinach and is usually stir-fried, pickled, boiled and
added to soups or used fresh in salads. It is an excellent source of
calcium. It is also used for fodder in some Asian countries. The leaves of
komatsuna may be eaten at any stage of their growth
The Mustard/Cole family contains approximately 380 genera and 3,000
species of annual and perennial herbaceous plants. While members of
the family have a cosmopolitan distribution, there are significant
concentrations in the Mediterranean zones of the world as well as in
southwest and central Asia. The family—brassicacaea—includes familiar
veggies such as broccoli, cauliflower, cabbage, and kale. Undoubtedly,
the genus Brassica is the largest natural grouping of vegetable crops,
and Brassica oleracea contains many significant sub groups.
Brassica rapa (the turnip) and its sub groups are the nomenclatural
home to many mild and slightly pungent Asian greens. These crops are
among the most versatile yet under-appreciated and unsung leafy
vegetables. They offer nutritious dark greens high in vitamins A and C,
calcium, potassium, phosphorous, and iron. Leafy Asians can be
included in salad mixes, where – along with their nutritional bonanza –
they add a piquant, distinctive taste to mild lettuce-based salads. At mid
maturity (3”-6” leaf size) they contribute to stir fry dishes. And at full
maturity, they offer an amazing amount of high nutrition biomass.
Some common types of Asian Greens:
BOK CHOY (Brassica rapa ssp. chinensis): Also known as pak choi or
spoon cabbage. In most common types—white-stemmed, green-
stemmed, and "soup spoon"—both leaves and stems are edible.
Likewise the ever-more-common baby bok choy. One of the most
delicately flavored Asian greens, bok choy is good for stir-frying (in oil,
with garlic and soy sauce), braising, or simmering in soups.
CHINESE CABBAGE (Brassica rapa ssp. pekinensis): The two Chinese
cabbages most common here: napa (nothing to do with the California
valley), which is barrel-shaped, and michichili, more elongated. Both are
mild and crunchy. Use them, thinly sliced and quickly cooked, as a bed
for whole steamed fish or barbecued duck; simmer them in soup; or mix
with meat as a filling for Chinese dumplings.
MIZUNA (Brassica rapa ssp. nipposinica var. laciniata): Both the
Japanese name, mizuna, and the Mandarin Chinese name, shui cai,
mean "water vegetable" (the stalks are very juicy). Used frequently in
Japanese cooking. The dark green, feathery leaves are peppery. Baby
leaves are often used in field green mixtures; mature ones are excellent
tossed with sautéed chicken or roasted root vegetables.
GREEN MUSTARD (Brassica juncea): Also called Chinese mustard
greens and leaf mustard, this is among the most pungent of Asian
greens. There are numerous sub-varieties, with leaves taking various
shapes. Steamed for five minutes or so and dressed with a little oil, it
makes a perfect side dish. Its flavor and texture work well with oyster
sauce and with the richness of pork. It is also good pickled.
RED MUSTARD (Brassica juncea): More purple than red in color, this is
one of the newer mustard varieties. Its powerful flavor, reminiscent of
wasabi, fades if it's overcooked. Used more in Japanese and Korean
cooking than in the Chinese kitchen. In the U.S., leaves can be served
raw as a decorative, edible accompaniment to sushi, or added to soups
just before serving (to preserve the leaf's character).
TATSOI (Brassica rapa var. rosularius or atrovirens): A ground-hugging
member of the bok choy family, also known as rosette bok choy for its
conformation: The round, thick, very dark green leaves grow in tight,
concentric circles like rose petals. With its slightly bitter flavor, tatsoi is
excellent raw (when young) in salads, and adds spark to Asian-style
soups when tossed in at the last minute.
KOMATSUNA (Brassica rapa var. perviridis or komatsuna) is a type of
leaf vegetable. It is a variant of the same species as the common turnip.
It is grown commercially in Japan, Taiwan and Korea. It is also known as
Japanese Mustard Spinach and is usually stir-fried, pickled, boiled and
added to soups or used fresh in salads. It is an excellent source of
calcium. It is also used for fodder in some Asian countries. The leaves of
komatsuna may be eaten at any stage of their growth
| Bok Choy |
| Chinese cabbage |
| Mizuna |
| Green mustard |
| Red mustard |
| Tatsoi |
| Komatsuna |