Asian vegetables
2024, celebrate the Year of the Dragon to welcome strength, power, and success.
We carry a large varieties of Oriental vegetable seeds Most of these seeds are imported from Taiwan, China, Japan, Korea, India and Thailand.
Seeds are packaged in paper packets (Small Packet and 1 Oz. Size) or plastic bags (>1/4 Lb. Size and more). Planting directions are provided located in the details section of each listing.
Bok choy: All parts of this “Chinese cabbage”—stalks, leaves, and young flowering shoots—are edible when young or mature. Many bok choy varieties have dark green leaves and firm white stalks that are crunchy and juicy with a cabbage-like taste. Baby bok choy is tender and delicious sautéed with garlic or added to soups.
Napa cabbage: Also known as “Chinese cabbage,” Napa cabbage is truer to the description, with its tight, white head and mild flavor, which is well-suited to slaws and sautés.
Mizuna: Mizuna probably originated in China but has been grown in Japan since ancient times. It has feathery, frond-like bright green leaves that taste similar to arugula but are milder and sweeter. It’s often eaten raw in salads, but the leaves can also be steamed, sautéed, or pickled.
Tatsoi: Tatsoi’s round, dark green leaves grow close to the ground in tight little circles, creating pretty rosettes. The tender greens have a mustardy taste and can be eaten raw or lightly cooked in soups.
Chinese broccoli: In contrast to the Italian broccoli found in most American markets, Chinese broccoli, or gai lan, has thin stems, small flower buds, and blue-green leaves. The crunchy stems, which are more tender and sweet than the Italian variety, are rich in calcium, iron, and vitamins A and C.
Yu choy: With its thin stalks and bright yellow flowers, yu choy is similar to broccoli rabe but sweeter. Look for flower buds that are tight and just beginning to bloom. The crunchy stalks can be sautéed with garlic or oyster sauce.
Choy sum (yu choy)
Choy sum is a sweet-tasting Asian green with a texture similar to that of bok choy. It’s actually a part of the rapeseed family and is often used to produce cooking oil. They’re most delicious when picked early in their growing process, and many growers trim only the tops of the plants, allowing them to regrow again and again.
This low-calorie Asian green is a good source of fiber and antioxidants. It also contains a good deal of folate and B-complex vitamins like thiamin, riboflavin, and niacin.
Choy sum is a common staple in salads, soups, and stir-fries. It pairs well with chicken, mushrooms, tofu, and seafood. It can also be served steamed or blanched, typically with a dressing of garlic sauce or oyster sauce.
Daikon radish: Daikon, which means “great root” in Japanese, has a crispy, crunchy texture with a sweeter, less pungent flavor than most radishes. It’s a common ingredient in many Asian dishes, including Korean kimchi and Japanese pickles. Daikon can be shredded and eaten raw, or added to stews and soups, like other root vegetables. Its young leaves and seeds, which taste slightly peppery, are also edible.
Lemongrass: Lemongrass is a heat-loving perennial with a tall, woody stalk, grassy leaves, and a bulbous end. The white inner stem six inches above the base is the part most used in cooking. When bruised, it releases a lemony flavor, popular in Thai cuisine. Lemongrass, like bay leaf, is typically removed from a dish before eating.
Winter melon: Winter melon has green skin covered with a waxy coating, giving it the name “wax gourd.” Chinese chefs hollow out the melons, carve dragons or other symbols into their waxy skins, and use them as decorative soup bowls. Winter melons are used in stir-fries and soups, but the flesh can also be dried and crystallized. Candied winter melon is often eaten at Chinese New Year.
Bitter melon: Bitter melon looks like a cucumber with light green, warty, wrinkled skin. Its bitter taste is caused by quine which has medicinal qualities. Blanching or salting reduces the melon’s bitterness. Mature melons can be cooked unpeeled, but their seeds and pith should be removed. Bitter melon is often stuffed with meat or seafood, used in curries, or added to stir-fries.
Moqua: Shaped like a cucumber with splotchy green skin, this “hairy gourd” has a light, neutral flavor like a zucchini, which makes it a versatile cucurbit to cook with. It can also be pickled or used to make a refreshing drink. The fuzzy covering on young gourds, which have the best texture, can be removed by scrubbing or peeling.
Sinqua: Also known as “luffa,” sinqua can be found in angled and smooth varieties. Angled luffa looks like a zucchini with ridges that run lengthwise. Typically eaten when it’s young, it also tastes a bit like zucchini but sweeter. Its spongy texture soaks up the flavor of foods it’s cooked with. Smooth luffa, when grown to maturity and soaked in bleach, peeled, and dried, can be used as a household scrubber—the “loofah sponge.”
Opo: The “bottle gourd” has pale green skin and a mild taste. The po qwa variety is frequently used in stir-fries and soups, but it can also be hollowed out, stuffed, and baked. In Japan, dried strips of the gourd’s flesh, kampyo, are used to flavor maki sushi and to tie bundles of food for steaming.
Chinese long bean: Also called “yardlong beans” because they can grow up to three feet long, these beans are immature cow pea pods (related to black-eyed peas). Chinese long beans are denser and crunchier than green beans and can be found in different colors, from light and dark green to purple.
Chinese mustard greens are actually a category of greens rather than a single variety. They are typically pickled, salted, or preserved in some way and are popular in both Chinese and Indian cooking.
These winter greens are hearty enough to grow even in the snow and offer a bitter flavor similar to arugula or radicchio. When combined with aromatics like dried chilis, garlic, and ginger, they can be quite tasty.
Chinese mustard greens are a beneficial source of many vitamins and minerals and also contain anti-inflammatory phytonutrients. In fact, in Chinese folk wisdom, many believe that the more bitter the vegetable, the better they are for you.
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Bird's eye chili,"prik kee noo"( Capsicum annuum )Asian Vegetable
CARIBBEAN GARDEN SEED5.0 / 5.0
1 Review
Thai hot chili,Ues In Many dishes What is the Thai Chili Pepper?Ues In Many dishes Thai chili peppers are known as "prik kee noo" in Thai. In Engli...
View full detailsThai Bangkok Upright Pepper, Hot (Capsicum annuum) Asian Vegetable
CARIBBEAN GARDEN SEEDPLEASE USE DROPDOWN BOX TO ORDER. Thai Hot, VERY HOT ! -Organically Grown Pepper, Hot, Thai Hot Thai pepper variety is seriously hot and gorgeous...
View full detailsPrik Chi Faa, Chili Pepper seeds, Capsicum annuum ,Asian Vegetable
CARIBBEAN GARDEN SEEDHeirloom Pepper from ThailandPrik Chi Faa, Chili Pepper Use fresh or dried. Top Seller !Capsicum annuum These Thai chili peppers are considered me...
View full detailsVietnamese Pepper SEEDS (Capsicum annuum) OT HIEM, ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDPeppers do very well grown in pots.. Vietnamese Chili Pepper (Capsicum annuum)'Ot Hiem'The name Ot Hiem translated into English , Mean Pepper. 95...
View full detailsHANOI RED Pepper (Capsicum annuum) medium Heat , Asian Vegetable
CARIBBEAN GARDEN SEEDPLEASE USE DROPDOWN BOX TO ORDER.HANOI RED, Vietnamese market chili which is 3" in length and quite hot.Species: Annuum | Origin: Vietnam | Heat: M...
View full detailsGoat Horn Hot Pepper seeds ( Capsicum Annuum) ,Asian vegetable
CARIBBEAN GARDEN SEED1.0 / 5.0
1 Review
Peppers do very well grown in pots. GOAT HORN-Heirloom From Taiwan Species: Annuum | Origin: Taiwan | Heat: MediumHot Pepper, Goat HornGoat Horn ...
View full detailsIndian Jwala HOT PEPPER SEEDS (,Capsicum annuum) ASIAN VEGETABLE
CARIBBEAN GARDEN SEED1.0 / 5.0
1 Review
Scoville heat units (SHU): 20,000 – 30,000Jalapeño reference point: 3 to 12 times hotterOrigin: India A popular heirloom variety, the Indian Jwala ...
View full detailsTien Tsin Chili Peppers, (Capsicum annuum) Asian Vegetable
CARIBBEAN GARDEN SEED5.0 / 5.0
1 Review
PLEASE USE DROPDOWN BOX TO ORDER.Tien Tsin Chili Peppers,Chinese Red Peppers, tianjin pepper. Also known as Tientsin,named after the province in Ch...
View full detailsIndian Paquin Pepper Seeds (Capsicum Annum) HOT, Rare ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDOdham Indian Pequin Chilli/Chili- Capsicum Annum An Extreme Hot, Rare, Citrusy, Smoky - Organic.This Plant is very beautiful with extremely hot lit...
View full detailsThai Orange, hot Pepper Seeds ( Capsicum annuum )ASIAN VEGETABLE
CARIBBEAN GARDEN SEED(Capsicum annuum) Beautiful and useful ornamental, a real showstopper when all the fruits turn from green to orange. Loaded with 2½" cayenne-type ...
View full detailskung pao CHILI pepper SEEDS, (Capsicum annuum) Asian Vegetable
CARIBBEAN GARDEN SEEDKung Pao chile peppers are best suited for both raw or cooked applications such as sautéing, roasting, or baking. When utilized fresh, the peppers ...
View full detailsIndian PC1, chilli Pepper Seeds,( Capsicum annuum) HOT ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDThe Indian PC1 chilli variety comes from the Assam region, from northeast India. A very hot variety whose long, narrow fruits ripen from dark green...
View full detailsVietnamese CHILI Pepper SEEDS ( capsicum frutescens) ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDPeppers do very well grown in pots.. These are authentic Vietnamese chili peppers from a private contact in Vietnam. These might not look like muc...
View full detailsTHAI TEAR DROP PEPPER Seeds ,Capsicum annuum, ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDA very uncommon variety. Pods on this plant are teardrop shaped and grow facing upward (facing heaven), ripening a lovely dark red. fruiting thro...
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