Asian Vegetables

Large selection and range of Asian vegetable seed

Subcategories

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.
Basil
Bean
Broccoli

Broccoli seed range
Burdock / Gobo
Chinese Cabbage

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.
Capsicum
Carrot
Celery
Celtuce
Chilli
Chives
Coriander
Cress
Dill
Edible Chrysanthemum
Eggplant
Kang Kong
Kiwi Fruit
Leek
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.
Malabar
Maruba Santoh
Mint
Minutina
Mitsuba
Mustard Greens
Nasturtium
Okra
Onion
Parcel
Pea
Pigeon Pea
Pumpkin
Radish
Rocket
Sorrel
Spinach
Squash
Stevia
Tai Sai
Turnip
Vitamin Greens
Wax Gourd
Cucumber