Asia, the world’s largest continent is home to thousands of unique cultural food traditions. In the minds of many people, Asian food is just the eastern Chinese and Japanese cuisines, and possibly Indian food in South Asia. But Asia is so much more than those three regions. Our Asian Garden Seed Collection includes items from South Asia, Southeastern Asia and East Asia, as well as varieties from Western Asia and Northern Asia.  

Growing Asian garden varieties is a delightful endeavor, and you’ll find a wide variety of flavorful and nutritious vegetables, fruits, and herbs to grow from seed  at UJAMAA SEEDS. 

CLICK on the varieties below to learn more about some of our top Asian varieties you might consider planting:

Chinese Long Bean, Winged Bean, Bitter Melon, Kuroda Carrots, Pink Celery, Alchi Cabbage, Yukina Savoy Cabbage, Ashwaganda, Thai Jicama, Izmir Turkish Poppy, Heshiko Bunching Onion, Goji Berry, Japanese Persimmon, Fenugreek, Kanamachi Turnip

GROW & EAT LEAFY GREENS

Leafy greens are low in calories yet high in fiber, making them ideal for weight management. Fiber helps in maintaining a healthy digestive system and contributes to a feeling of fullness, which can prevent overeating. Leafy greens can be incorporated into a variety of dishes. They can be eaten raw in salads, sautéed with garlic and olive oil, added to soups and stews, or blended into smoothies. This versatility makes it easy to include them in your daily diet.

Many leafy greens, especially kale and collard greens, are rich in vitamin K, which is crucial for bone health. Vitamin K acts as a modifier of bone matrix proteins, improves calcium absorption, and may reduce urinary excretion of calcium.

Recent studies suggest that the consumption of leafy greens may be beneficial for maintaining mental health and cognitive function. Nutrients like folate and vitamin K found in greens have been linked to a lower risk of cognitive decline.

The vitamins and minerals in leafy greens can support skin health. For instance, vitamin C, abundant in these vegetables, is essential for the production and maintenance of collagen, providing skin with structure and elasticity.

Incorporating leafy greens into your diet not only brings a host of health benefits but also adds color and variety to your meals.

Leafy greens are nutrient-dense, providing vitamins such as A, C, K, and folate, as well as minerals like iron and calcium. Freshly harvested greens from your garden are likely to retain more nutrients compared to store-bought ones that have been transported and stored for longer periods. Leafy greens are high in antioxidants and other phytonutrients, which can help reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.

GROWING TIPS FOR PLANTING LEAFY GREENS

Late April or May are excellent times for planting leafy greens, ensuring both a productive and manageable garden. If the last frost has passed in your region, you can start planting leafy greens like spinaches, lettuces, and kale outdoors in late April or May.

In many climates, the mild temperatures of late spring are ideal for leafy greens, which tend to prefer cooler weather. They can germinate and grow without the stress of mid-summer heat. The increasing day lengths and warmer soil temperatures of late spring can promote faster and healthier growth. Leafy greens often have a short maturity cycle, allowing them to be harvested just a few weeks after planting.

Planting in late April or May can facilitate a continuous harvest cycle. By planting successively or choosing varieties with staggered maturity times, you can extend the availability of fresh greens from your garden. Cooler spring weather can help in managing pests, as many common pests of leafy greens are less active in cooler temperatures. This can reduce the need for chemical pesticides.

Growing herbs indoors can be a rewarding endeavor, giving you fresh flavors right at your fingertips. In addition, herbs sprouting up indoors can be a rewarding way to bring some greenery into your home and have fresh flavors on hand for cooking. Here are some useful tips to help you get started and keep your herbs thriving:

Choose the Right Herbs: Some herbs are more suited to indoor growing than others. Basil, chives, mint, oregano, parsley, rosemary, and thyme are all excellent choices for indoor gardens.

Provide Adequate Light: Herbs need about six to eight hours of sunlight per day. If you don’t have a sunny windowsill, consider using a grow light. Position the light about six inches above the plants and keep it on for the recommended amount of time.

Use Well-Draining Soil: Herbs don't like to sit in wet soil, so use a potting mix designed for indoor plants, which typically has good drainage. Adding a bit of perlite or sand can improve drainage further.

Water Properly: Water your herbs when the top inch of soil feels dry. Be careful not to overwater, as this can lead to root rot. Herbs like to be moist, but not soggy.

Choose the Right Containers: Make sure your pots have drainage holes to allow excess water to escape. You can use almost any container, but terracotta pots are particularly good for herbs because they allow the soil to breathe.

Fertilize Sparingly: Herbs generally require less fertilizer than other plants. Use a half-strength, balanced fertilizer every four to six weeks during the growing season.

Prune Regularly: Pruning encourages growth and prevents the plants from becoming leggy. Regularly harvesting the tops of your herbs will help keep them bushy and productive.

Control the Environment: Keep the temperature around your herbs comfortable (65 to 70 degrees Fahrenheit is ideal). Avoid placing your herbs near cold drafts or excessive heat sources.

Watch for Pests: Keep an eye out for common pests such as aphids and spider mites. If you spot pests, you can usually wash them off with a gentle spray of water or use insecticidal soap.

Acclimate Outdoor Herbs: If you're moving herbs indoors from the outside, gradually acclimate them to the lower light levels inside your home to prevent shock.  By following these tips, you can enjoy a variety of fresh herbs in your kitchen, adding a burst of flavor to your cooking all year round.

GROWING CRESS IN A BOWL

If you don’t want to play in potted soil, consider cress.  Growing cress indoors in a bowl is a simple and quick way to enjoy fresh greens. Cress, with its peppery flavor, is perfect for salads, sandwiches, and garnishes. Here’s a step-by-step guide to get you started:

Choose Your Bowl: Select a shallow bowl or dish. It doesn’t need to be very deep since cress roots are shallow.

Prepare the Growing Medium: You can use paper towels, cotton wool, or a thin layer of soil as a growing medium. Paper towels or cotton wool are cleaner and easier to manage, especially for beginners. If using paper towels, lay them flat to completely cover the bottom of the bowl. If using soil, fill the bowl with about an inch of potting mix.

Moisten the Medium: Thoroughly wet the paper towels or cotton wool with water until it’s evenly moist but not soaking. If using soil, water it until it’s damp all the way through.

Sow the Seeds: Sprinkle the cress seeds evenly over the surface of your chosen medium. You don't need to bury them; just make sure they are in contact with the moist surface. Use a generous amount of seeds, as cress is typically grown densely.

Cover the Bowl (Optional): You can cover the bowl with another bowl or a clear plastic wrap to create a mini-greenhouse effect. This helps maintain moisture and warmth. If you cover the seeds, be sure to remove the cover once the seeds start to germinate to prevent mold growth.

Place in a Bright Location: Place the bowl in a spot that receives indirect sunlight. Direct sunlight can be too intense and might dry out the seeds too quickly.

Keep the Medium Moist: Keep the paper towels or cotton wool moist at all times. If using soil, water lightly whenever the surface feels dry. Avoid overwatering as cress roots are quite delicate.

Watch Them Grow: Cress seeds germinate very quickly, often within just a couple of days. You can start harvesting as soon as the plants are about 2 inches tall, which usually takes about one to two weeks.

Harvest: To harvest, simply snip the cress just above the root line with scissors. You can harvest what you need and allow the rest to continue growing, although cress is best eaten young.

Growing cress in a bowl is an easy and satisfying project, especially for those new to indoor gardening or teaching children about plant growth. Enjoy your fresh cress in a variety of dishes!