1999: Year of the Asian Vegetables!

Asian Eggplant
Photo credit: National Garden Bureau

Pak Choi
Photo credit: National Garden Bureau

Daikon
Photo credit: National Garden Bureau

Five popular Asian vegetables are being featured as The National Garden Bureau's "Year of Asian Vegetables." Two are warm-season crops: Asian Eggplant and Asparagus or Yardlong Bean. Three are cool-season crops: Daikon, Pak or Bok Choi and Snow Peas.

Eggplants have been grown in China and India since the fifth century. They were carried to England and Italy in the 16th century as ornamental plants only and were thought to cause madness if consumed.

Their popularity worldwide today is evident by the hundreds of cultivars available. Asian eggplants have smaller fruits on smaller plants than the traditional Italian and American types. The glossy black, white, lavender, pink, purple or green fruits are long and slender, usually about 2 inches in diameter and up to 9 inches long.

Asian eggplants belong to the nightshade family (Solanaceae), along with peppers, tomatoes and Irish potatoes. Asian eggplants are milder and more delicate in flavor than other types. They are tender and there is no need to peel them. They are delicious grilled, fried, roasted, pickled or stir-fried.

The Asparagus or Yardlong bean originated in southern Asia. These unique beans typically grow to 2-3 feet long in just a few days but are pencil-thin. They resemble pole snap beans, but are more closely related to southern cowpeas (Vigna unguiculata). These climbing beans should be grown on a trellising system that is at least 7 feet high to accommodate the vines.

Daikon is the Japanese name for the radish that is so popular in Asian cuisine. Daikons are long and narrow and usually white, green or creamy yellow. They range from 2-3 inches in diameter, and from 6-15 inches long! Some daikons are round. They are a root crop harvested in spring and fall. It is critical to thin seedlings to 8-12 inches apart. Thinning helps develop healthy, full-grown roots.

Keep plants well-watered during the growing season to keep roots tender. Daikons may benefit from a sprinkling of wood ashes around the plants. This crop benefits from more potash than nitrogen. Woodashes deter some pest problems such as root maggots.

Daikon flavor varies from mild to pungent. Peel and slice them raw, boil or steam, and serve them like turnips or grate them and stir-fry.

Pak choi (or Bok choi) is native to eastern Asia. The plant is rapidly growing in popularity in the United States. It is grown for its thick white tender stalks that are the main veins of the leaves. The leaves are dark, glossy green with white veins.

This plant is more closely related to mustard than cabbage. The name means white vegetable in Chinese. Plant seed in early spring and again in late summer for a fall garden. The young tender leaves can be harvested about 30 days after sowing the seed. Pak choi leaves and stalks are eaten fresh or cooked. Pak choi can be blanched and frozen to add to soups and stews.

Snow peas originated in the Mediterranean, and were grown widely in England and Europe in the 19th century. They were called English sugar peas in France. The Chinese adopted these peas from the English, and call them Chinese snow peas. They have light green pods and sweetly scented flowers. Some varieties climb with twining tendrils to 4-5 feet, and other dwarf varieties grow only to 2-3 feet.

Snow peas grow best in a soil rich in phosphorus and potassium, and with plenty of organic matter. Make successive sowings every 10 days in February and April. Snow peas are ready to harvest 50 to 60 days from sowing. Harvest regularly to keep plants producing. The sweet, tender pods can be eaten raw, lightly steamed or sauteed.