Later in the Fall I plan on also planting Chinese Kale (Blue Star), Chinese Mustard Greens (Nan-Fong) and Chinese Celery (Golden Leaf) in another raised bed once the weather cools down a bit here.

Here's some pictures:
1st pic shows Mizuna (7 o'clock), Indian Beet Spinach (9 o'clock), Misome (5 o'clock) and Shirona (2 o'clock) in this picture and close up of Mizuna in this pic and finally a close up of Misome and Shirona
in this picture. (The Shirona is behind the Misome.) I am also growing some basil in the center of the box (12 o'clock).

When I was searching the GW for pictures of Asian greens, I didn't find very many so I hope this post will provide at least a few pics for those interested in growing these types of greens.

I have been eating them raw in salads so far but may try them in a stir-fry at some point..very tasty!

Our temps have been around 80 so far and the greens have all held up very well. I will post on how they do when the July/August heat kicks in.....if they make it that long ;)

Thank you for sharing the photos!

I have traveled this Asian greens' road for a few years but only as an early and late crop. The photo of my tunnel is a bit misleading (click to enlarge). This is from about 6 or 7 weeks ago and just before I closed the door on the plants for the night.

I've placed short boards between the raised beds and covered them with flats of tomatoes mostly that had been outside hardening-off. In the beds are 11 varieties of bok choy and Chinese cabbage.

The plastic was taken off weeks ago and all of those greens are gone now except for just a few of the Chinese cabbage. However, we are enjoying direct-seeded greens but that will soon end for the Summer. You are presenting the idea of possibly growing the greens in a shaded tunnel thru the growing season.

Steve

Just to clarify what you see in the pictures, I am using a very light insect barrier as a cover, not a shade cloth. I am not all to clear if the plants are benefiting from any real shade since this cloth is intended to let most light and air through it. I use it to keep larger insects and birds off of my plants.

Our temps continue to be in the 70s & 80s and comfortable. I will keep you posted on how they do when the temps heat up in August or sooner.

One observation from yesterday: one of my Indian Beet spinach plants looks like it is about to bolt. This is surprising to me since I thought this plant thrived in the heat. I am not sure what to make of this just yet since the other "spinach" plants around it have not shown any signs of bolting.

Jim

Here are some close ups of the
Mizuna and Misome and
Shirona and finally a close up of the Indian Beet Spinach which is beginning to bolt in this picture.

Yields have been great and better than expected. The photo makes the area appear small, but this is a lot of greens! I intend to stir-fry a bunch up this weekend with the hopes of being able to make a dent in my supply =:^P

Asian Greens

Mizuna

Misome

Shirona

Bolting Indian Beet Spinach

Eat 'em! Even try those flower buds . . .

Steve

Asian greens are typically eaten after being cooked. The secret to Asian cooking is soft/tender/melt in your mouth meat and crisp, crunchy vegetables that have been cooked quickly (1-2 minutes at the most) or pickled. A good book is "The Key to Chinese Cooking" by Irene Kuo. It tells you exactly how to cook all Asian Vegetables and is one of the best on the topic.

Well tonight I harvested some of my greens to try in a stir-fry method. Here's a few more pics:

Mizuna and Misome and Shirona and India Beet Spinach.

Honestly, I couldn’t discern the difference in taste between the greens once they were all mixed together like this. But once I stir-fried them together with some home grown garlic and some scallops, I ended up with a nice dinner (served over rice of course ;)

I do have to say, these green have proven to be as tasty cooked as raw in a salad. In terms of yield, seed-to-harvest time, heat tolerance, and versatility in the kitchen, I give all of these greens an A+. I certainly intend on growing more of them in the future.

Thanks for taking the time to share these pictures with me! I hope you will all post some of your photos of Asian greens in the future....

Thanks for sharing your wonderful pics, we need to get you to post them so they will display in the thread.

*wink*

Yes, I have cooked them (sautéed) and eaten them raw as a salad. The (raw) Asian greens that I have eaten are a bit spicier in flavor than the sweet lettuces that I am accustom to eating. But I balance that flavor with a sweeter salad dressing such as raspberry-balsamic vinaigrette. I also love growing sprouts to pair with the Asian greens. Ya’all are growing your own salad sprouts, not aren’t ya? ;)

If you could see my book you would know by its condition that it has been in the kitchen a lot. It's a mess.

Jim

However, I am disappointed with Indian spinach beet. It has grown slowly and bolted at a small size (3"). It was touted as a good green for hot weather. I think I would be better off with chard. Is there something I am misunderstanding about spinach beet?

Jimster

So far the Mizuna has been my favorite. It grows rapidly and continues to produce. I like the crunchiness of the stalks as well as the slightly spicy flavor of the raw green. My preference in order is: Mizuna, Misome, Shirona, & then Beet Spinach.

I will be planting a few more Asian green varieties in the Fall and will probably post some more pics so we can document a few more pictures.

(Thanks to both of you for the cookbook recommendation / feedback.)

I am looking for some help. Several years ago we grew a summer green that was delicious and stood the heat of our Mississippi climate.

The plants were about three feet tall and had purplish leaves which turned bright green when stir fried. I want to say it was called Mira or something like that. Unforturnately we grew them for one summer and then forgot the name and where we got the seeds.
\ Ring any bells?