Asian vegetables and herbs are gaining popularity here in the US not only for their more traditional uses in Asian cuisine, but also are being blended into other cultural foods, truly becoming part of America's melting pot.
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Amaranth has roots in Asian, Chinese, Mediterranean, and Native American cuisine and culture. This ..
A top-notch, red-seeded strain of the famous 'yard-long' beans. Vigorous and easy to grow, these pla..
This variety of asparagus bean has purple, red and green colors creating a mottled or 'mosaic' patte..
This is an exceptional red variety of asparagus bean. Edible pods are dark green when cooked, tender..
A distinctive, unusual Basil with a light spicy flavor. As its name implies, commonly used in Asian ..
This is a great mix of different brassicas well-suited for use as mixed greens for braising or stir-..
The finest hybrid of the Napa type cabbages. Best tolerance to bolting of any Napa type we know of. ..
Classic tall light green and white heads. A must for many Asian dishes, but the nice texture and fl..
Garlic Chives are a perennial bulbous plant a bit more like Leeks than Onions or Garlic with strap-s..
This popular Chinese selection is grown for its stalks and leaves, and has white flowers. Prefers co..
With a lemony flavor and fragrance, the long, thin, gray-green leaves are critical to Thai and many ..
Very pretty green for both baby and braising/cooking purposes. The Red and Green colors on the tops ..
Extremely mild, yet definitely a mustard flavor. Tastes great in salads even for those that dislike ..
Recommended for thick sowing and harvest of deliciously sweet, tender-crispy, baby leaves that add a..
Pak Choi is a standard green for use in a wide range of Asian dishes. Often picked while the leaves..