Chinese Vegetables

Chinese vegetables and ethnic foods are becoming more familiar to an increasingly diverse population. Many of these vegetables will grow well in the home garden. Chinese vegetables include cabbage, bok choy, tat soi, mustard greens, winter radish, snow peas, yard-long beans, and varieties of melons, eggplant, and cucumbers, among others.

Growing Cool-Season Crops

Planting: Crops such as Chinese cabbage, bok choy, tat soi, mustard greens, and radish are all in the Brassica family and should be grown in early spring or fall. Although many Chinese vegetables are not explicitly mentioned, similar vegetable planting dates are detailed in HGIC 1256, Planning a Garden. If planting in spring, it is essential to plant early enough to ensure the crop is harvested before temperatures become too hot. Most varieties will bolt (produce a flower stalk) if exposed to prolonged cold following a favorable growing period. Most cool-season Chinese vegetables do well when directly seeded, especially fall plantings. Napa cabbage, bok choy, and mustard greens will perform better when grown from a transplant in the spring. Snow peas should always be planted from seed.

Many Chinese greens seed are tiny and should be planted shallowly and thinned to the desired spacing. Raised beds can be used to ensure good drainage. Keeping the soil evenly moist during seedling establishment is critical, especially for late spring or fall plantings.

Fertilizing: It is best to base fertilizer application on the results of a soil test. The soil pH must be between 6.0 and 6.4 for best growth. For more information on soil testing, see HGIC 1652, Soil Testing.

Watering: Chinese vegetables grow best with uniform soil moisture. Drip irrigation is preferred, but if watering is done overhead, water the garden in the morning so that the foliage is dry before dark. Water sufficiently to moisten the soil to a depth of at least six inches. Avoid light sprinklings, which will encourage shallow rooting. The critical periods for moisture are during stand establishment and crop maturation. Mulching can help conserve water and reduce weeds. Use very shallow cultivation to help keep these crops free of weeds.

Common Problems: Bolting can be a problem for spring-planted and overwintered Brassica crops. The larger the plants are during exposure to the cold period, the higher the incidence of bolting. Lack of nitrogen or other nutrient stresses and competition from weeds, insects or diseases that slow vegetative growth can also promote flowering. Some varieties, such as mustard and tat soi, are more susceptible to bolting than others.

Bolting Can be Prevented by:

• Maintaining a steady, moderate rate of growth.
• Setting out young, healthy transplants that have not been stressed.
• Watering well when transplanting to start root growth and remove air pockets from the soil.
• Planting at the correct time.
• Growing slow-bolting varieties as indicated by seed companies.

Chinese Brassica crops are affected by the same pests and diseases that affect other cabbage relatives. These include the imported cabbageworm, cabbage loopers, Harlequin bugs, aphids, yellow-margined leaf beetles and flea beetles. Grubs, nematodes, and sometimes wireworms may damage Chinese radishes.

Common disease problems include black rot, wire stem, downy mildew and Alternaria leaf spot. For more information on diseases, see HGIC 2202, Cabbage, Broccoli, and Other Cole Crop Diseases.

Cool-Season Chinese Vegetables

Chinese Cabbage: This close cousin of regular cabbage is also known as celery cabbage. Chinese cabbage forms dense heads that may be upright and tall (michili types) or round or barrel-shaped (napa types). The leaves are slightly wrinkled and thinner than regular cabbage leaves, with wide, crisp midribs.

Chinese cabbage is best sown in late summer and autumn rather than spring. If seed is sown in spring, young plants may bolt if they are frosted or exposed to long, cold nights.

Sow the seed thinly in the row, and thin the plants twelve inches apart for michili types and eighteen inches apart for napa types.

• ‘Michili’ ‘has an elongated semi-heading shape that resembles romaine lettuce and light green leaves with a broad white midrib.
• ‘China Pride’ is a napa type that forms a 5½ pound head. It tolerates downy mildew, bacterial soft rot, and tip burn.
• ‘Jade Pagoda’ is a michili type that is best for fall planting. It is widely adapted, slow-bolting, and produces high yields.

‘Joi-Choi’ is a cultivar of bok choy that does well in South Carolina gardens.
Zack Snipes, ©2016, Clemson Extension

Bok Choy (Brassica chinensis): These plants have many names, including pak choy, bok-choi, celery mustard and spoon cabbage. They form loose, upright heads with dark green leaves and thick, crisp, white or pale green ribs. Most varieties are bolt resistant.

• ‘Joi-Choi’ is vigorous, uniform and slow-bolting. The plants are upright with dark green leaves, ivory stems and fine, spoon-shaped stalks. The variety is tolerant of cold weather.
• ‘Mei Qing Choi’ is a baby bok choy with light green stems and paddle-shaped leaves.

Tat soi is a quick crop to maturity but can be plagued by yellow-margined leaf beetle feeding damage.
Zack Snipes, ©2015, Clemson Extension

Tat soi: This very hardy green forms a flattened, thick rosette of dark green, spoon-shaped leaves. It is suitable for growth as a winter crop because mature plants can withstand frost and snow. Sow seed in the fall or plant transplants in spring with 4 to 6 inches between plants in rows 2 to 3 feet apart. Spring-sown plants are prone to bolting. Tat soi matures extremely fast and is subject to bolting.

Chinese Broccoli: This popular bunching green is also called Chinese kale or kai lan. Chinese broccoli is grown for its tender, thickened flower stalks and young leaves. It does not form a head and is similar to European broccoli rabe.

Plants need 55 to 70 days from fall seeding to harvest. They grow best during cool weather. Harvest just before flowers open. Cut the center stem first, leaving a long stub to encourage the side shoots to develop.

Chinese Mustards: Chinese mustards are usually broad-leaved greens, sometimes red-leafed with green ribs. There are many varieties and forms. Most have a pleasantly spicy flavor. Young leaves can be used in salads, while older, stronger flavored leaves are steamed or stir-fried. Growing conditions are the same as regular mustard greens.

• ‘Tendergreen’ is slow-bolting and offers a long harvest period.
• ‘Savanna’ is an exceptionally early maturing variety with thick, deep green leaves and a mild flavor. It holds well in the garden.
• ‘Red Giant’ has striking red-purple leaves and can grow to two feet or more. It is very pungent when mature and is best used while young.

Chinese Radishes: Chinese radishes, or lo bok, are usually similar to Japanese daikon with long white cylindrical roots. Some varieties are yellowish, green or black, with oblong or spherical roots. The leaves are generally hairless and can be eaten as cooked greens. The roots are typically large, often 2 to 4 inches in diameter and 6 to 20 inches long. They are eaten raw, cooked or pickled.

Chinese radishes are bigger than the common radish and need more space and a longer growing season. A deep, loose, moist, fertile soil is required. Plant in late winter or early spring for spring and summer use and in late summer for fall harvest.

• ‘Shunkyo Semi-Long’ is a distinctive 4 to 5-inch long, cylindrical, pink radish that matures in 32 days. The flavor is both hot and sweet.
• ‘China Rose’ radish is 4 to 5 inches long, elongated and thicker at the bottom than at the top. The skin is a deep rose with crisp white flesh. This variety matures in 52 days and stores well when held at ideal conditions.
• ‘Chinese White’ are 6 to 8 inches long and wider at the lower end. The skin and flesh are pure white and mild flavored. This variety matures in 50 to 60 days and is known for pickling and winter storage.
• ‘Misato Rose Flesh’ is a variety whose roots are round to oblong, 4 inches in diameter, with a mild sweet flavor. The skin is pale green and white with rose-pink flesh. This variety is very cold-tolerant and stores well.

Snow Peas: This edible-podded pea is one of the most expensive fresh vegetables, and since its flavor deteriorates quickly after harvest, it is well worth growing at home. The pods are very tender and sweet if eaten while young before the peas develop.

Grow the vigorous vines similarly to other peas, providing trellising for support. Plant seed about one inch deep, six to eight weeks before the last expected spring killing frost in single rows with seed spaced about five inches apart. Maintain good soil moisture during bloom and pod development for the best quality. The plants will decline rapidly in hot, dry weather—harvest before the peas expand.

• ‘Oregon Sugar Pod II’ pods are smooth, stringless, and 4 to 5 inches long on 28- to 30-inch vines. This variety is resistant to powdery mildew.

Warm-Season Crops

Some Chinese vegetables that grow best in warm seasons include Chinese spinach, yard-long beans, Chinese okra or luffa, bitter and winter melons, and Chinese eggplant and cucumbers. Since these vegetables are from several different families, their cultural needs vary.

Chinese Spinach: This green can be known as callaloo, hin choy, or Joseph’s coat. It is in the amaranth family and is grown for its edible leaves. Amaranths vary in foliage color, leaf shape, plant height and flavor. Several varieties are grown as bedding plants, and some for grain. Amaranths grown for edible leaves usually grow from two to four feet tall. They grow best in sunny, raised beds with well-fertilized soils and plenty of moisture. Chinese spinach thrives in hot weather; if grown in cool seasons, the leaves may be tough and of poor quality.

Yard-long beans have excellent heat tolerance and are tender even when pods are two feet or longer.
Zack Snipes, ©2020, Clemson Extension

Sow the tiny seed ½ inch deep or less after the soil has warmed to 77 to 86 °F. Sow seed thick then thin young plants to six inches apart. Pinch the growing tips to force the plant to branch and make more new and tender growth. Begin harvesting greens five to six weeks after sowing.

Yard-long Beans (Vigna unguiculata): These unusual beans are commonly known as Chinese long beans, asparagus beans or dau gok. They are closely related to black-eyed peas and cowpeas, but their long pods are eaten fresh like pole beans.

Yard-long beans should be staked and grown similarly to pole beans. Plant seed ½ to 1 inch deep and three inches apart after soils have warmed thoroughly in late spring. Plants need a sturdy trellis on which to climb. Harvest the pods while they are still tender, ideally while less than the thickness of a pencil. While the pods can grow up to three feet long, they are best when only 10 to 12 inches.

The plants are tolerant of high temperatures but intolerant of cold temperatures, and the pods are short and fibrous under low soil moisture. Yard-long beans will produce well where high temperatures prevent flower set of snap beans.

Fruit must be harvested when young as fibrous tissue develops as the fruit matures.
Zack Snipes, ©2024, Clemson Extension

Chinese Okra: Chinese okra, or luffa, is a squash relative that gets its name from its okra-like shape and pronounced ribbing of the fruit. This vegetable is harvested when immature while the flesh is still tender. Plants are vigorous-growing vines and are more productive when trained on a trellis.  One plant can produce upwards of ten to twenty fruit.

Fruits are elongated, cylindrical and may be more than a foot long. The angled luffa (Luffa acutangula) is more tender and best for use as a vegetable. The smooth luffa (L. aegyptiaca), which is without ribs, is much more fibrous and is best for growing as dishcloth or sponge gourds.

Plant seed after all danger of frost is past and the soil is warm in hills three feet apart in rows at least four feet apart. For maximum production, trellis the plants. Cultural requirements are the same as those of other cucurbit family members. Fruit for consumption as a vegetable is ready to harvest in about one hundred days. Harvest when six to eight inches in length and still tender. Allow another thirty days for the fruit to fully mature if it is to be used as a gourd or dishcloth.

Bitter Melon (Momordica charantia): This vigorous cucurbit is also known as bitter gourd, balsam pear or foo gwa. It produces sour or bitter fruit that look like small, light green, warty cucumbers. Varieties with lighter green skin are usually milder in flavor. The young, immature fruit is stuffed and used in stir-fries or pickled. Once the fruit begins to turn yellow or the fruit splits, it is no longer edible.

Bitter melons can be grown in the same conditions as cantaloupe or honeydew melons. Start the seed indoors and transplant it when the weather is warm. Trellis the vines for better production.

The fruits grow rapidly during hot weather and, like cucumbers, must be harvested daily to keep the fruits from becoming too large. Fruits are sensitive to chilling injury and should not be stored below 55 °F.

Winter Melon (Benincasa hispada): This squash-like vegetable is widely used, steamed, stir-fried and in a special soup served in its shell. It is called winter melon because it will store through the winter after harvesting. The large fruit are pale sea green with a thick waxy coating and are shaped like round or oblong pumpkins. This fruit takes about five months to mature from seed. Since they store well, they are often planted to mature in mid-fall. Their cultural requirements are similar to winter squash or pumpkins. They need warmth and lots of water in the growing season. Immature fruits can also be harvested for fresh use.

Cucumbers: Chinese varieties of cucumbers are usually thin, long, and have smaller seed than standard American slicers. The skin may have ridges or be smooth. They are generally not bitter and have a delightful, slightly sweet taste. They are best grown on a trellis to produce straight fruit.

“Suyo Long” has slender fruit that are 12 to 18 inches long with spiny, dark green, ribbed skin. They are highly productive, with powdery mildew resistance and good heat tolerance.

Eggplant: Chinese varieties are usually very long and thin.  They can range in color from white to lavender-streaked or purple. They are picked while still young and tender and are eaten cooked as a vegetable or stuffed with minced meat. Most will not need peeling when picked young. Plants may need to be supported so that the long fruits will grow straight.

• ‘Ping tung long’ eggplant is 10 to 11 inches long and is very slender and tender with glossy purple skin. Plants are heavy-yielding and tolerate extreme heat and wetness.

Originally published 10/99