With flavors ranging from mildly pungent to sweet, Asian greens have traditionally been marketed in full-size bunches for use in stir-fries and soups, but are also being prepared in novel ways and used extensively in salad mixes here in the West. When plants begin to bolt, the tender shoots can also be harvested for bunching. With their diverse colors, flavors, and textures they allow growers to stand out at the market or add unique plate appeal. We encourage you to try both our familiar and more unusual types, such as komatsuna, mizuna, tatsoi, hon tsai tai, and choi sum.
Smooth, mild-flavored leaves for salad mixes.
Smooth leaves for salad mixes.
Essential salad mix ingredient, also a "cut and come again" product.
Essential salad mix ingredient.
Bright strawberry-red pac choi for mixed packs and babyleaf.
Bright strawberry-red pac choi.
Refined, heat-tolerant choi sum for "cut and come again" harvest.
Refined, heat-tolerant choi sum.
Dark-green, hybrid tatsoi for bunching or babyleaf.
Dark green, hybrid tatsoi for bunching or baby leaf.
Mini Chinese cabbage for bunching, baby leaf; regrows for multiple cuts.
Mini Chinese cabbage for bunching or baby leaf.
Unique component in salad mix due to striking color and serrate leaf.
Dark-red, toothed mustard for baby and full size.
Very dark green-leaved komatsuna with good heat and cold tolerance.
Very dark green-leaved komatsuna.
Darker-red mizuna type, has mustard flavor without the heat.
Dark red, mizuna-type mustard.
Edible chrysanthemum greens for salads, vegetables, pickles and sushi.
Aromatic, edible chrysanthemum greens.
Chinese specialty with purple flower stems, buds, mild mustard taste.
Purple flower stems and buds.
Tender greens for salads and stir-fries; uniform heat tolerant plants.
Mild tender greens.