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Home » Vegetable Dictionary

Asian Greens

Made by Anastasia Papapetros - Serves Filed Under: Vegetable Dictionary

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Confused by the huge array of green vegetables to be found at your Asian greengrocer? Don’t be daunted! Read on for our who’s who guide to your Asian greens.


ASIAN GREENS WITH TEXT OVERLAY

[lwptoc]

Nutritional Information

Most Asian greens come from the Brassica family of vegetables, which are typically rich in vitamin C, beta-carotene, potassium and can provide calcium and magnesium.

In Season

SummerAutumn/FallWinterSpring
AA ChoyAmaranthBok ChoyAA Choy
AmaranthChinese/Oriental CeleryPak ChoyAmaranth 
Chinese/Oriental CeleryChoy SumGai LanChinese/Oriental Celery
Choy SumChrysanthemum GreensMustard GreensChoy Sum
Shiso Shiso TatsoiChrysanthemum Greens
TatsoiTatsoiTatsoi
ASIAN GREENS WITH TEXT OVERLAY

Selection & Storage

  • When choosing Asian greens, look for crisp stalks with bright green, glossy leaves. Flowering varieties are best when in bud, rather than full bloom.
  • Store Asian greens as you would store other greens but for best flavour, use within three days of purchase. In most cases, both the leaves and stalks can be eaten, but be sure to trim the stalks to remove any fibrous outer husk.

Preparation

  • Cut off the base of the stalks, remove any wilted, yellowed or damaged leaves.
  • Wash under cold running water taking care to remove any dirt between the leaves and stalks, then drain.
  • Chop according to your recipe.

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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