Johnny's Asian Greens—Beyond Salad Mix

At Johnny's we take particular pride in our Asian greens assortment. Years ago we noted a dearth of seed for growing Asian vegetables on this side of the Pacific. We began traveling to Asia to source seed for vegetables which at the time, to many, seemed exotic. Over the years we have continued our journey to develop a comprehensive assortment, to provide both home cooks and professional chefs with just about any green they may desire. To ensure top-notch seed quality, we established relationships with only the best suppliers, both domestic and Asian.

Japanese Farmers' Market

Local growers capture the limelight at a Japanese farmers' market. Whether you're provisioning at the supermarket or the farmers' market, in Japan, fresh greens take pride of place.

Our palates have gone global since then, but these greens can still be difficult to find in many areas—despite being prized by elite chefs and home cooks alike for their beauty, culinary versatility, and above all, unique flavor. Asian greens are also fast-growing, easy to grow, phytonutrient-rich and, for the most part, easy to prepare. All good reasons to grow your own.

To encourage your further explorations in the garden and the kitchen, we highlight just 10 common and not-so-common Asian greens from our assortment here, plus 5 simple recipes you can prepare in just minutes. (Note that although we won't be focusing on salad mix here, many of these varieties are used for that purpose. We also tucked 'Amara' in here, which originated in Africa but is well-suited to Asian cuisine.)

As expected, these greens are commonly used in stir-fries and soups, but can be braised, grilled, steamed, roasted, and used in countless other ways. Of the many wonders of Asian cooking—whether Thai, Cambodian, Korean, Chinese, Japanese, Indian, Pakistani, or other regional Asian cuisine—the predominance of vegetable dishes is noteworthy. Furthermore, the vegetables share the plate or even take center stage, relative to the protein. Explore these diverse and heathful cuisines on the internet or your favorite cookbook. Don't be afraid to experiment and use your imagination!

Mizuna

1 • Mizuna

This standard salad mix variety is wonderful in stir-fries, fried rice, and soups at full-leaf size. It has a very mild flavor and is quite tender, so it has a very short cooking time.

Stir-Fried Mizuna

This simple recipe showcases the mild flavor of the mizuna, and makes an excellent side dish.

Ingredients

• 1 bunch Mizuna (approximately 12oz / ¾ lb), cut into 2–4" pieces
• 1 Tablespoon oil (we like peanut, grapeseed, or coconut)
• Salt, soy sauce, tamari, or Bragg's coconut aminos to taste

Instructions

• Heat wok or skillet over high heat for 1 minute, then add oil.
• Add Mizuna and cook for 1–2 minutes, until just tender but not overcooked.
• Season to taste with soy sauce or salt and serve.

Note: The Mizuna also may be steamed for a few minutes rather than stir-frying.

'Green 70 D Improved' Choi Sum

2 • 'Green 70 D Improved' Choi Sum

Choi sum is one of the most popular vegetables in Hong Kong, Taiwan, and China, but is not typically seen outside of Asian grocers in the US. This is unfortunate, as choi sum is tender and mildly sweet, and excellent in stir-fries and soups. Harvest just before or once a few buds have opened. Multiple harvests are possible.

Stir-Fried Choi Sum with Garlic

Ingredients

• 1 lb choi sum, cut into 2–3" pieces
• 1 Tablespoon oil (peanut, grapeseed, or coconut)
• 2 large cloves garlic, sliced or minced
• 1 Tablespoon soy sauce, tamari, or Bragg's coconut aminos
• 1 Tablespoon water

Instructions

• Bring a pot of water to a boil, add the choi sum and cook until just tender, about 45 seconds.
• Drain and set aside.
• Heat wok or skillet over high heat for 1 minute, then add oil.
• Add garlic and stir-fry until it starts to brown.
• Add soy sauce and water and cook for 1 minute.
• Add choi sum, stir, and serve.

'Shungiku' Edible Chrysanthemum

8 • 'Shungiku' Edible Chrysanthemum

Also known as Garland Chrysanthemum, Shungiku has a unique aroma and intriguing flavor like no other green. Begin harvesting leaves when the plants are 4–8" tall. The plants will produce for several weeks. Cut and bunch entire plants for retail sales. Shungiku is excellent in salads and pickles as well as many cooked dishes.

Korean Shungiku Banchan (side dish)

At a typical Korean restaurant, meals come with several—sometimes over a dozen—of these side dishes, known in Korean as banchan. Kimchee is always one of them.

Ingredients

• 1 bunch shungiku (approximately 12oz / ¾ lb)
• 1 Tablespoon black (best) or white sesame seeds, toasted
• 2 teaspoons sesame seed oil
• ¼ teaspoon salt, or to taste

Instructions

• Steam or boil shungiku until tender.
• Drain, chop into 1–2" pieces, then transfer to a bowl.
• Heat a small pan (cast iron works best), add the sesame seeds, and cook over high heat until they begin to pop.
• Immediately add sesame seeds to shungiku. The seeds will quickly burn if left in the pan.
• Add sesame oil and salt, and mix well.
• Serve warm or at room temperature.