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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Balloon Flowers, ginseng ,Bell Flower,Grown in China, Korea, Japan, asian Vegetables
CARIBBEAN GARDEN SEED5.0 / 5.0
1 Review
Balloon Flower Seeds Grown in China, Korea, Japan and East Siberia for medicinal purposes. The root dried as well as fresh is also used in many A...
View full detailsShishito Sweet Pepper Seeds, Capsicum annum Asian Vegetable
CARIBBEAN GARDEN SEEDShishito sweet pepper Seeds,sweet Wrinkled Old Man Pepper , Japanese Heirloom, known as kkwari-gochu in Korea ,Excellent for tempura, yakitori, an...
View full detailsAkarenso Spinach Seeds - (Asian Greens)
CARIBBEAN GARDEN SEEDOpen Pollinate, Retains its color When cooked - Plant late spring to early summer. Baby-leaf spinach with deeply lobed, dark green leaves and red p...
View full detailsChinese Mustard SEEDS ,Kekkyu Takana - . Asian Vegetable
CARIBBEAN GARDEN SEEDAsian Green "Kekkyu Takana" (Brassica juncea) small head with a tightly wrapped core, prized for pickling. Use in stir-fry and soup. 5 Grams/3,000 ...
View full detailsBalloon Flower Seeds - WHITE, Platycodon Grandiflorus, asian Vegetable
CARIBBEAN GARDEN SEEDBalloon Flower Seeds - WHITE, Chinese Bell Flower,Japanese Bell Flower, Grown in China, Korea, Japan and East Siberia for medicinal purpose.Balloon...
View full detailsChi-Chien, Hot Pepper SEEDS -Capsicum annuum, ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDHot Pepper, Chi-Chien - Harvest peppers 8 to 10 weeks after germination.Chi-Chien produces very hot, thin-skin red peppers, that can be used fresh ...
View full detailsSpaghetti Winter Squash, Seeds, ASIAN VEGETABLES
CARIBBEAN GARDEN SEEDVegetable Spaghetti Winter Squash - highly productive ! Open Pollinated.Cucurbita pepo Organic HEIRLOOM Warm season annual Approx. 8-15 seeds in...
View full detailsBalloon Flower Seeds -FUJI PINK- Platycodon Grandiflorus, asian vegetable
CARIBBEAN GARDEN SEEDBalloon Flower Seeds - Pink,-Medicinal and culinary ,Grown in China, Korea,Balloon Flower (Platycodon Grandiflorus Rose) - Platycodon Grandiflorus ...
View full detailsWatermelon Radish ,Red Meat (OP) Asian Vegetable
CARIBBEAN GARDEN SEEDLarge 2–4" (depending on harvest date), round radishes with unique, dark pink flesh. Large tops. Remarkably sweet, delicious taste. Great for pickl...
View full detailsARUGULA ASTRO ,Herb Seed Asian Vegetable
CARIBBEAN GARDEN SEEDEarly, heat tolerant. - Can Grow In containers,Fresh salads,Pizza,- Great for microgreens and baby leaf. Use fresh in salad, sandwiches, and pesto....
View full detailsPurple Sweet Potato (Slips) ,Asian Vegetable
Potato Slip2.62 / 5.0
8 Reviews
Blue-ish purple once cooked, they have a delicate, slightly sweet taste and a creamy texture that is on the starchy side. – Purple Sweet Potato ...
View full detailsSweet Pepper Seeds. (.Ten-pu-la ) Capsicum annuum, ASIAN VEGETABLES
CARIBBEAN GARDEN SEEDASIAN LONG GREEN PEPPER Ten-Pu-La, called in Chinese as "sweet but not hot", is a unique pepper widely used in Oriental cooking in Taiwan and Sou...
View full detailsShishito Live PEPPER Plant-Asian Vegetable
CARIBBEAN GARDEN SEED5.0 / 5.0
2 Reviews
Grow the pepper that’s long been prized by restaurants and is a favorite among chefs. Shishito is a Japanese sweet pepper that produces handfuls of...
View full detailsJUTE GREENS, Egyptian Spinach (Live Plants ) Asian Vegetable,
CARIBBEAN GARDEN SEEDjute mallow, hot weather Spiinach Egyptian Spinach is a good Spinach alternative for warmer climates. Older leaves best cooked but young leaves ca...
View full detailsBirds eye chilli Pepper Seed (Capsicum annuum) WHITE VERY HOT, ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDCapsicum annuum, kanthari mulagu Seeds,The bird's eye chili is small, but is quite hot (piquant). It measures around 50,000–100,000 Scoville units,...
View full detailsARUGULA Rocket Herb Seed , Asian Vegetable
CARIBBEAN GARDEN SEED7-10 days microgreens, 30-50 days to maturity -,Heat Tolerant. Edible Flowers Can Grow In containers,Fresh salads,Pizza,- Great for microgreens a...
View full detailsLigularia Fischers Ragwort,Gom Chwi. Asian Vegetable SEEDS
CARIBBEAN GARDEN SEED55 days to maturity after transplanting. Ligularia fischeri. Gom Chwi (Fischer’s Ragwort) Seeds. Mild temperature perennial. This seasonal vegetabl...
View full detailsVietnamese Tear Jerker, PEPPER SEEDS , Capsicum annuum, Asian Vegetable
CARIBBEAN GARDEN SEED1.0 / 5.0
1 Review
The Vietnemese Tear Jerker originated in Vietnam. These peppers are in the Capsicum Frutescens series. For those who do not know, Frutescens stand...
View full detailsJAPANESE MUSTARD SEEDS (JEOK GAT) - Asian Vegetable
CARIBBEAN GARDEN SEEDThis attractive mustard is popular in Korea and North China. It has vigorous deep purple-red leaves with ruffled edges and a green mid rib. The thi...
View full detailsGolden FRILL ,MUSTARD SEEDS, ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDMustard Microgreen - Golden Streak ,Bred especially for microgreen production. Grow Year round, 5 days for microgreens Fuller than the airy Golde...
View full detailsGreen Eggplant Seeds ,Thai Baby Round" Asian Vegetable
CARIBBEAN GARDEN SEEDThai Baby Eggplant Seeds 500-8500.Seeds per Oz This disease resistant matti gulla variety adapts well to many growing conditions. Matti is an Ind...
View full detailsTokyo LONG Green Cucumber Seeds, Tokiwa, ASIAN VEGETABLES
CARIBBEAN GARDEN SEEDUse in salads and for tsukemono (pickling). Marinate in su vinegar dressing for a refreshing salad Also known as ‘Tokyo Green’, this unif...
View full detailsChina Rose Radish SEEDS - Asian Vegetable
CARIBBEAN GARDEN SEEDSpecifically used for sprouting. Grow Year round, Ready in 10 days Radish leaves can be cooked by simmering them in chicken broth until tender and ...
View full detailsKorean Mint SEEDS. ASIAN Perennial
CARIBBEAN GARDEN SEEDAgastache Seeds - Rugosa Korean Mint. Heirloom, Non-GMO. Edible flowers and leaves. Perennial in Zones 4-9. AKA: blue licorice, purple giant hyssop...
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