Anyone who likes Asian cooking is often dependent on exotic types of vegetables. We show which Asian vegetables are easy to grow here.
Fried noodles, vegetables from the wok or curry have become classics in Asian cuisine. People also like to cook Asian dishes at home, but the vegetables usually come from far away and the freshness is not always convincing. In this article, we will therefore introduce you to typical Asian vegetables that also grow well in our home garden.
Plants from the subtropics or even tropical areas often have special climate requirements. All the vegetables presented here love the warmth and will not survive a European winter without protection. In our latitudes, they are usually only annuals, which means they die off in autumn as soon as it gets cooler and darker. However, some species, such as Chinese cabbage and pak choi, are already available in varieties specially designed for our weather, which makes cultivation a lot easier. In the following, we will introduce you to various vegetables that are used in Asian cuisine and that also thrive here.
1. Soy and Edamame
The soybean (Glycine max) is still a relative novelty on the fields in this country, but its triumphal march seems unstoppable. The legume, originally from Southeast Asia, also grows very well in our latitudes. The dry seeds are mainly used to make animal feed, but also tofu and soy drinks. Of course, this is difficult if not impossible at home - but there are some varieties where you can pick off the unripe pods and eat the soft, green seeds they contain. This traditional dish comes from Japan and is called edamame there, which can be translated as "bean on a branch". The 'Green Shell' and 'Hokkai Black' varieties are particularly suitable for edamame, which, like pumpkins, are preferred from mid-April and can be outdoors in mid-May. Of course, you can also sow directly in May. Around three months later, the delicately hairy, green pods can be picked off. Cooked and sprinkled with s alt, you can only enjoy the kernels insidePods - a real delicacy. By the way, soybean sprouts, which are found in many vegetable mixtures for Asian dishes, are usually not soybean sprouts at all, but mung bean sprouts (Vigna radiata).
Chinese cabbage (Brassica rapa subsp. pekinensis) also comes from Southeast Asia and has been cultivated in China, Korea and Japan for many centuries. In our part of the world, sowing is only done in summer (mid-June), since Chinese cabbage tends to shoot and bloom when the weather gets too cool for it. In addition, this type of cabbage grows extremely quickly and is harvested as early as the end of August to mid-September. Chinese cabbage is particularly popular in wok dishes or fermented as a kind of Korean sauerkraut - kimchi. Chinese cabbage itself has hardly any calories and is considered an extremely he althy vegetable. You can find more information and tips on growing and harvesting Chinese cabbage here.
3. Ginger
Ginger (Zingiber officinale) is an integral part of Asian cuisine. Its special spiciness and sharpness not only refines many dishes, but also helps against fever and colds. It is not exactly clear where ginger originally comes from. Some sources speak of Sri Lanka, others speak of the Pacific Islands. In any case, the world's largest producer is India, followed by China and Nigeria. But also in Germany, more precisely in Bamberg, the Bavarian State Institute for Viticulture and Horticulture (LWG) has been successfully cultivating ginger since 2022. With the help of a rhizome, several young plants can be created by division. The plant loves warmth and a fairly high level of humidity, which is best achieved in the greenhouse. But ginger also feels at home in a large pot with nutrient-rich soil. With cooler temperatures indoors, the ginger needs about eight months before anything can be harvested. In autumn its leaves turn yellow and the rhizome can be dug up. You can find out exactly how to plant your own ginger in this article.
The pak choi (Brassica rapa subsp. chinensis) looks a bit like the chard (Beta vulgaris ), but like Chinese cabbage it belongs to the cabbage family (Brassicaceae). The plant, which tastes only slightly like cabbage, is ideal for fresh salads, wok dishes,but also as a delicious side dish. Pak Choi needs very warm temperatures, so it is only sown in July. It is therefore ideal as a follow-up culture for beds that have been harvested up to that point. So far, the best experiences have been with cultivation in a greenhouse, but there are now also varieties for outdoor use. It loves nutrient-rich soil and a good water supply, especially in dry times. Just two months after sowing, the Pak Choi can be cut off just above the ground and used whole in the kitchen. We have put together more information on choosing and growing pak choi for you here.
5. Okra
Okra (Abelmoschus esculentus) is closely related to hibiscus and is grown extensively in India, Malaysia and many African countries. The still unripe, tender green fruits of the okra are also called Ladyfingers, Bámia or Bhindi. They can be raw, blanched or fried, but also cooked in curries in the traditional Indian way. The slimy consistency of the fruit takes a little getting used to when you eat it raw. Okra has a very special, mild taste and therefore goes well with almost all Asian dishes. The okra is best grown indoors from March and can be outdoors from mid-May - whether in a pot or bed doesn't matter. Compared to other hibiscus species, it does not grow particularly high and hardly ever reaches a height of 80 centimeters. It loves good soil with sufficient water supply and forms typical lemon-yellow hibiscus flowers in the leaf axils from June to July, which transform into upright growing capsule fruits after pollination. The okra is not only a real experience for the palate, it also makes an excellent ornamental plant.
The angular shape of the Goa or wing bean (Psophocarpus tetragonolobus) probably earned it its name. Like all beans, it belongs to the legume family (Fabaceae) or legumes (Leguminosaen). However, unlike other beans, everything on the plant is edible: fruits, ripe seeds, foliage, and thickened roots, which are prepared in a manner similar to potatoes (Solanum tuberosum). In addition, since they are quite easy to grow and grow quickly, they are considered a beacon of hope against hunger. Its origin is unknown, but nowadays it is becominggrown mainly in Thailand, India, Ghana and the Caribbean. The green pods are mainly used as stir-fried vegetables or blanched for salads, while the leaves are prepared like spinach. Even the beautiful mauve flowers of the flying bean are used to color confectionery. In this country, the little plants are preferred from March and are not put outside before mid-May. In summer and autumn you can continuously harvest young pods from the plant, which can climb up to three meters high.
7. Bitter Melon
The bitter melon or bitter cucumber (Momordica charantia) looks a bit like a pointed warty cucumber. In fact, it also belongs to the pumpkin family (Cucurbitaceae) and climbs up to five meters. The unripe, green, slightly bitter fruits can be roasted or steamed as vegetables without the core. If you rub the pulp with s alt, you can reduce the bitter substances a little. In some countries, the bitter melon is allowed to ripen so that it is orange-yellow in color at the end and opens at the bottom. Then the bright red coated seeds appear, the flesh of which tastes pleasantly sweet. Like all cucurbits, the bitter melon loves warm locations. Therefore, on the one hand, they are preferred on the windowsill as early as possible and, on the other hand, they are not planted out until late in May. A sunny spot in the greenhouse would then be ideal. About five weeks after sowing, the bitter melon starts flowering, after which you can harvest young green fruits again and again.
8. Lemongrass
As the name suggests, lemongrass (Cymbopogon citratus) smells and tastes wonderfully of the yellow citrus fruit. However, it belongs to the sweet grass family (Poaceae) and originally comes from Southeast Asia. Lemongrass is used in hearty and sweet dishes alike and brings refreshment to soups and drinks. In our latitudes, it can spend the summer outdoors. However, as soon as the temperatures drop below 10 °C, the grass, which is sensitive to the cold, has to spend the winter protected indoors. Lemongrass can be sown, but dividing a larger plant is also a good idea, as the seeds take a long time to germinate and grow. The green shoots are simply cut off a few centimeters above the ground for harvesting and are best used fresh, because dried lemongrass loses a lot of aroma and taste.If you are now curious, why not visit our special article on growing lemongrass.
Tip: Our peat-free and sustainable Plantura organic tomato and vegetable soil is ideal for growing various vegetables. It optimally supplies your plants with nutrients for a high-yield harvest.
You can find more Asian delicacies in our article on "Shiso & Perilla: The Exotic Herb from the Far East".