How to Grow Asian Greens in Containers

The variety of Asian greens and other vegetables which can be grown by the home gardener is impressive. Asian cuisine is enjoyed for its well blended strong flavors all around the world. What could be better for the gardener than growing the ingredients and preparing them right at home?

Planting in containers allows for a longer harvest season and more control over pests which might devour them in the field. Pests may still be a problem but the gardener is able to see them before they cause problems. Containers placed on a covered patio or in a greenhouse are protected from frost and will reward the gardener with fresh vegetables all four seasons if planted and cared for correctly.

Supplies Needed:

1. Large and Small Pots (enough for chosen plants)
2. Fertile, moisture retentive soil mixture (potted plants dry out quickly)
3. Bamboo poles to make trellises for climbing plants (such as cucumbers)
4. Seeds and/or plants

Asian greens which can be grown in containers are listed below.

• Bok Choy and other Choy’s (Brassica rapa var. chinesis)

Bok Choy is a cool season loose-leaf Chinese cabbage. Bok Choy is a cool season loose-leaf Chinese cabbage. Sow seeds in large containers very early in spring and again in mid to late summer for a fall harvest. Grow in moist, fertile soil in full sun.

• Broccoli (Brassica oleracea var. alboglabra)

Gai lan or Chinese kale seeds should be sown no more than one inch deep in early spring through late fall. Soil should be well draining and plant should be watered regularly. Large container should be sited to take advantage of full sun.

• Celtuce (Lactuca sativa var. augustana)

Sow seeds 1/2 inch deep in medium to large container in very early spring and again in early fall. Rich, well drained soil with regular watering is best. Place container where it will receive full sun in mild climates.

• Chinese Cabbage (Brassica rapa)

Sow seeds no more than 1/2 inch deep from late summer through mid fall for winter harvest. These plants need a large container filled with rich, well drained soil. They need full sun.

• Komatsuna (Brassica rapa L. var. pervidis)

Sow seeds no more than 1/4 inch deep in very early spring and again in late summer to fall. Komatsuna can be grown in smaller containers. Fill containers with well draining fertile soil and place in sunny location. Water well and often.

• Lettuce (Lactuca sativa)

Lettuce likes cool weather and should be sown in very early spring and again in early fall. Seeds should just barely be covered with soil. Use a large container and fill with several plants or a small container may be used. Soil should be well drained and fertile, water often. Full sun in mild climates and a light shade if lettuce has grown into warmer months.

• Mustard Greens (Brassica juncea)

Sow seeds no more than 1/2 to one inch deep in early spring and late fall. Plants may be grown in small containers filled with rich well drained soil and sited in full sun.

• Spinach [Malabar] (Basella alba, B. rubra)

Malabar is not true spinach in the sense that Spinacia oleracea is but leaves are eaten like spinach and plant will grow in warmer seasons whereas Spinacia oleracea prefers cooler temperatures. Sow seeds 1/4 to 1/2 inch deep in large container which will support a trellis. This vine can grow up to ten feet. Site in full sun in rich soil and keep moist.

All of these vegetables will benefit from a top-dressing of an organic seaweed mulch during the growing period. Utilizing organic materials is a safe way to fertilize the plants which provide food for the gardening family.

Check containers regularly for signs of soil drying out. Container grown plants need water more often than plants grown in the ground. Soil should be kept consistently moist but not wet. Watch for pests on plants such as aphids and cabbage worms. Most pests can be hand picked and destroyed but if more action is needed, try an organic spray such as one with a garlic base. It is best to use an organic pest control since these are leafy vegetables which are head to the family table.

Some of these greens are ‘cut and come again’ greens, For more information about them see, “How to Harvest the Same Vegetable Multiple Times.“