Asian greens and herbs earn their garden space because they move quickly from seed to kitchen. They can be stir-fried, pickled, chopped raw, used as wraps, or treated as finishing herbs.
Shiso and Aromatic Herbs
Red Shiso Britton, green shiso, and Garlic Chives bring fragrance and sharpness to rice, noodles, salads, and pickles.
Flowering and Stem Greens
Hon Tsai Tai offers tender stems and purple flowering shoots that are excellent quickly cooked.
Leafy Workhorses
Choho Hybrid, Little Shanghai Bok Choy, and Shikibu Asian Green make the garden more useful week to week.
Casa Verde takeaways
- Harvest young for tenderness.
- Succession sow greens for a steady kitchen supply.
- Browse Asian vegetable seeds.
Continue this topic: When to Start Herb Seeds in Canada and Best Culinary Herbs to Grow from Seed in Canada. Browse the herb seed collection.
-culinaryContinue this topic: What Are Culinary Seeds? A Seed-to-Table Garden Guide and Best Culinary Seeds for Canadian Gardens. Browse the culinary seed collection.