I have to be honest in saying that before I joined the CSA, I had never heard of Asian Greens. I mean, I had heard of Bok Choy (Pak Choi) but when it came to all the others, I had no clue. So one day while picking my produce, I started tasting each individual variety. Turns out, each variety has it’s own unique flavor. Some are spicy while others are sweeter. Some taste a little like spinach while some taste a bit peppery. My hope is to eventually have a list with photos about varieties. For now, Saveur has a guide of a few of the greens.
I’ve found great use for these in spring rolls, stir fries, and even salads. However, I recommend tasting before tossing in to a dish as some of the varieties have the ability to over power other flavors. While there are a few varieties of Asian Greens in stores, many of the CSA farmers are continually expanding the selection, so ask and taste!
Months in Season (cooler climates): April through November
Months in Season (warmers climates): Year Round
Favorite Variety: Tatsoi
NE Vegetarian Asian Greens Recipes:
Vegetarian Asian Greens Recipes from Around the Web: