Crop of the Week: Asian greens

  • Known for producing wonderful leafy greens, the Yuma area is also home to the winter production of Asian greens, with about 800 acres in the region.

  • If you think you eat a lot of greens, compare yourself to the Chinese, who typically eat a pound of greens a day, one-half of which are from the crucifer family.

  • Asian greens have been cultivated in China since at least from the 5th century and made their way to Europe in the mid-18th century. Soon after, Asian greens arrived in North America, but it is only in the past decade or so that Asian greens have moved into the mainstream. The variety of Asian greens available in the U.S. seems to increase almost daily, and each kind is liable to appear under numerous aliases.

  • When shopping for Asian greens, look for crisp, glossy plants that show no signs of limpness, dryness or crushed or bruised leaves.

  • Asian greens are the underappreciated and unsung hero of leafy vegetables. They are a nutritious leafy green, high in vitamins A and C, calcium, potassium, phosphorous and iron. They are also low in calories and high in fiber.

  • Asian greens are relatively easy to prepare (no trimming, peeling or other busy work), quick to cook and versatile - they're excellent in stir-fries, sautes and soups and form the basis for a delicious collection of Far Eastern dishes. In fact, they are the original fast food - quick and healthy.

  • Leafy Asian greens can be included in salad mixes, where — along with their nutritional prize — they add a distinctive taste to mild lettuce-based salads. At mid-maturity they contribute to stir fry dishes. And at full maturity, they offer an amazing amount of high-nutrition enjoyment.

  • Most North Americans can remember when the choice of salad greens was limited to iceberg or Boston bib lettuce. Today, people are gastronomically adventurous and look for interesting salads, salad combination, textures and flavors.

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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.