The vegetables featured here originated in East Asia, a region that includes parts of Korea, China, and Japan. These vegetables have long been staple crops in traditional gardening environments and can adapt well to Minnesota's climate. With seasonal timing planned and soil conditions prepared in advance, we can grow these vegetables successfully. Growing them offers Minnesota gardeners an opportunity to honor global food heritage while diversifying our gardens and diets.

Bok Choy (Brassica rapa subsp. chinensis)

These leafy plants have been cultivated in China for thousands of years and are foundational to East Asian cuisines. Bok choy grows in an upright clump of dark green leaves, with very thick green or white stalks.1 They are versatile in the kitchen; commonly used in stir fries, soups and fermented preparations like kimchi. They can also be used as fillings for dishes such as egg rolls and dumplings.  A great ingredient for homemade sauerkraut,2 Bok choy is packed with calcium and vitamins A and C, making it a nutrient-rich addition to the garden.

• Growing Considerations: As a cool-season vegetable, this plant is well-suited to Minnesota’s spring and fall growing seasons. Seeds can be started indoors or direct-sown in early spring. A second planting in late summer often performs better due to fewer pest issues but plant no later than late July.

• Soil & Care: They prefer fertile moist soil with a pH of 6.0 to 7.5. They can benefit from row covers that can protect against common pests.

• Harvesting: Bok choy matures in 30 to 45 days. You can harvest Bok Choy a few leaves at a time instead of waiting for the full head to develop. 

Japanese Cucumber (Cucumis sativus var. japonicus)

This Japanese-originating cucumber is great for both pickling and eating fresh. While this is a warm weather crop, its growing conditions are not too dissimilar from common variety cucumbers! In Japan, these cucumbers are often thinly sliced and served with vinegar, sesame, or miso-based dressings.

• Planting Tips: Start seeds indoors in late April or sow directly outdoors in late May, after all danger of frost has passed.3, 4

• Growing Conditions: Growing with a trellis is optimal as this provides support for vertical growth and encourages airflow. Make sure to water regularly to avoid bitter fruit!

• Harvest: Pick when 8 to 10 inches long for best flavor and texture. Frequent harvesting over the growing season will encourage continual production. 

Shishito Pepper (Capsicum annuum)

The shishito pepper is a wrinkly small pepper from Japan known for its subtle flavor. These peppers are commonly blistered in oil and sprinkled with sea salt, which brings out their sweet grassy flavor. Its ‘easy to cook’ nature and taste have made it a popular snack food throughout the U.S.! Gardening instructions for more familiar peppers can be followed for this variety as well!5

• Starting Indoors: Like most peppers, shishito should be started indoors 8 to 10 weeks before the last frost and transplanted outdoors once night time temperatures stay consistently above 55°F.6

• Soil & Sunlight: Requires full sun and well-draining soil. Make sure to utilize a balanced fertilizer (if necessary) to ensure continual fruit production during the growing season.

• Harvest Time: Pick when the peppers are about 3 to 4 inches long and still green. They can be harvested throughout the season.

These Asian originating vegetables demonstrate that with just a little planning and care, we can grow our gardens to help expand our diets and try new things. Incorporating one or any of these options into your growing space not only broadens your culinary possibilities, but also introduces you to agricultural traditions that have been around for centuries, from all over the globe. 

While these crops are not indigenous to Minnesota, they perform well in our short growing seasons. Look for heirloom or traditional varieties from seed catalogs specializing in global crops, such as Kitazawa Seed Company, Baker Creek Heirloom Seeds, or Seed Savers Exchange.

Remember: As gardeners, we don’t have to go very far to explore the world. 

References:

1. https://extension.umn.edu/vegetables/growing-chinese-cabbage-and-bok-choy#harvest-and-storage-790562 

2. https://extension.umn.edu/preserving-and-preparing/how-make-your-own-sauerkraut 

3. https://greg.app/when-to-plant-japanese-cucumber/ 

4. https://extension.umn.edu/vegetables/growing-cucumbers#insects-3252210 

5. https://extension.umn.edu/vegetables/growing-peppers#disorders-3281462

6. https://www.gardenary.com/blog/how-to-grow-shishito-peppers 

Photo Credits: www.pexels.com (1), www.flickr.com (2,3)