This variety is very popular in sub-tropical areas and India. The plant has large dark green and upright leaves. This amaranth grows vigorously up to 2-3 feet high in warm climates. Upon harvesting young leaves and branches for vegetable use, the plant will grow new side branches and leaves for subsequent harvests. Tender leaves and stems are excellent for stir-fry.
This is a fascinating amaranth, often simply called Red Leaf, that produces large green leaves with red stripes in the center. This variety is a vigorously growing vegetable in warm weather. Some people grow this variety as decorative plants as well as leafy vegetable plants. This vegetable is very popular in Chinatown and Southern Asia. Chinese and Vietnamese use this vegetable for stir-fry and soup. Leaves with red stripes will release red color into soups and dishes when cooked.
Basil is a member of the mint family. There are several types of basil. All are edible, but have different characteristics such as plant size, leaf shape, color, and flavor profiles and are suited for different purposes. The most common culinary type is sweet basil, but specialty types include Thai, purple, lemon and small-leaved bush types.Basil seed is not always true to type.
Basil is a member of the mint family. There are several types of basil. All are edible, but have different characteristics such as plant size, leaf shape, color, and flavor profiles and are suited for different purposes. The most common culinary type is sweet basil, but specialty types include Thai, purple, lemon and small-leaved bush types.Basil seed is not always true to type.
Bitter Gourd, also called Bitter Melon, has an acquired taste. The plant is grown mainly for the immature fruits although the young leaves and tips are edible. Bitter Melon is a long-season, high-humidity and warm-climate vine plant and needs to grow along supports.
Boc choy, also known as pac choi among other names, is in the mustard family. Bok choi is an important Asian vegetable cultivated in China since the 5th century.
Bok choy is a non-heading cabbage with an erect spiral of dark green leaves and thick white/light green petioles (both the green leaves and white petioles are eaten). There are many cultivars in this group each with unique morphological variations (leaf forms, color, dwarf varieties) and maturity periods.
Chinese Broccoli has smooth round stems sprouting large dark green leaves and small, white flowers. The juicy stems trimmed of most of their leaves, is the piece of plant which is most commonly eaten.
Chrysanthemum is an
annual leafy plant. This vegetable grows very well in mild or slightly
cold climates, but will go quickly into prematured flowering in warm summer
conditions. Sow seeds in early spring and fall. Young leaves and stems
are used for flavoring the soup and stir-fry.
Cilantro is an annual herb that closely resembles parsley and is in the same family of plants. This pungent herb is native of southern Europe and is commonly known as Coriander, Cilantro, or Chinese Parsley. Its name is said to be derived from koris, Greek for "bedbug" since the plant smelled strongly of the insect.
The leaves of cilantro are light green, feathery, and flat. The distinctive flavor of cilantro leaves is quite different from that of parsley. While the leaves are used as an herb, the dried seeds, called coriander seed, are used as a spice and have an entirely different taste.
Cucumber is a tender, warm-season vegetable that produces well. Cucumbers add a crisp snap to salads and sandwiches, however they are not a very good source of nutrients. The most abundant nutrient in cucumbers is water. A small amount of beta carotene is found in the green peel, but once peeled the level drops to nearly zero.
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Daikon Radish
Very much used in Japanese
and Chinese cooking. It has a similar taste and texture to ordinary radish
and can be grated and added to stewed dishes or mixed with finely chopped
chilies as a relish, as well as being added to various cooked dishes,
sliced and added fresh to salads, or stir-fry onions and add shredded
daikon and shrimp (6-8 minutes). The young leaves are also good steamed
and served with a little butter. Daikon seeds are slightly peppery and
great in a tossed salad.
This variety produces
medium size fruits, 4-8 inches long. Dark green fruits with white flesh
inside are very popular in Cantonese and Southern Chinese cooking, excellent
for stir fry and soup. The plant grows vigorously in warm cliamtes and
is prolific.
Kohlrabi is a part of the cabbage family and has a turnip like appearance, with leaves standing out like spokes from the edible portion, which is a rounded, enlarged stem section growing just above the soil line.
This vegetable is
very similar to cucumber and therefore, cucumber is another name for this
crop.
Maxixe is most popular in Northeastern Brazil. It is used in salads and
soups, and cooked with beef dishes.
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A delicious white Daikon type radish from Japan with long white roots. Mild and very crisp; perfect fresh in salads, or for making pickles. These are planted in late summer and harvested in fall and early winter.
This flavorful and nutrient-rich herb is used in Asia to season soups, noodle dishes and meat and poultry. If it is cooked at all, it is cooked only for a very short time. Often cooks chop it and add it as the final ingredient to flavor a dish that has already been cooked. Known as cilantro or coriander in the West, Chinese Parsley is one of the most important flavorings in Asian cuisine.
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Swiss
Chard
Similar to spinach
and beets with a flavor that is bitter, pungent and slightly salty. Swiss
chard, along with kale, mustard greens and collard greens, is one of several
leafy green vegetables often referred to as "greens". It is
a tall leafy green vegetable with a thick, crunchy stalk that comes in
white, red or yellow with wide fan-like green leaves. Chard belongs to
the same family as beets and spinach and shares a similar taste profile:
it has the bitterness of beet greens and the slightly salty flavor of
spinach leaves. Both the leaves and stalk of chard are edible, although
the stems vary in texture with the white ones being the most tender.
Taioba is the leaf of tannia. This plant is originally from South America and is very similar in growth and appearance to taro which is from Southeast Asia. Both crops are grown for their root-like corms that are staples in most of the tropics. They have many names, including malanga, yautia, and cocoyam.
Taioba is used as a leafy green similar to spinach. In fact, spinach is used as a substitute when taioba is not available. The leaves are usually cooked to eliminate calcium oxalate, an irritant.
Water Spinach (Ipomoea aquatica) is a member of the Convolvulaceae (Morning glory) family and the same genus as the sweet potato (Ipomoea batatas). Water spinach is an herbaceous aquatic or semi-aquatic perennial plant of the tropics and subtropics. It has a creeping growth habit but may grow erect in water. There are two major cultivars of water spinach. Ching Quat, also known as “green stem” water spinach, has narrow leaves and white flowers and is usually grown in moist soils. Pak Quat, also known as “white stem” water spinach, has arrow-shaped leaves and pink flowers and is grown in aquatic conditions, similar to rice.
Almost all parts of the young plant tissue are edible, but the tender shoot tips and younger leaves are preferred.
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A more widely adapted day-neutral variety of a subtropical Asian specialty. Dark green pods, no bigger than the diameter of a pencil. Stringless, sweet, and richly flavored for steaming and stir-fry.