Asian greens bring a richness of flavor and texture to our mix of winter vegetables. Mostly tender greens with sometimes with crisp juicy stalks, Asian greens come in both heads and bunches. They also usually go by many names, and we try to include the most common aliases in each veggie’s storage tips post to make recipe searches more fruitful for you.

Though each green  has its own distinct taste and combination of stem and leaf hardiness, generally, these veggies can be eaten raw, steamed, sautéed to wilt, stir-fried, braised, or cooked in soups.

AHO Asian Veggie Varieties

Bok Choy

Hon Tsai Tai (Choy Sum)

Komatsuna

Mei Qing Choy 

Mizuna

Napa Cabbage

Red Choy 


Red Mizuna

Tatsoi

Tokyo Bekana

Author AHO Kitchen Team

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