Asian green veggies are not only full of flavor but also surprisingly easy to grow in containers. With just a few pots, some quality soil, and regular care, you can enjoy a steady harvest of greens that elevate your stir-fries, soups, and salads.
Growing them at home means fresher taste, fewer grocery runs, and the satisfaction of harvesting straight from your balcony or kitchen windowsill.
These greens are rich in vitamins, minerals, and antioxidants, giving you a nutritious boost while also adding variety to your daily meals.
Most are fast growers, perfect for small spaces and even beginner gardeners. Let’s explore 12 of the best Asian greens you can start growing right now.
#1 Choy Sum
Choy Sum, often called Chinese flowering cabbage, is known for its crisp stems and delicate yellow blooms. It thrives in cool weather, so early spring or fall planting gives the best results.
Use a wide container at least 8 inches deep, filled with fertile, well-draining soil. Keep the soil consistently moist, and harvest young plants when stems are still tender.
Picking regularly also encourages new shoots, extending your harvest period.
#2 Chinese Mustard Green
Chinese Mustard Greens are bold, peppery, and add a distinctive bite to any dish. They grow quickly in full sun and well-draining soil, making them a rewarding option for containers.
Sow seeds directly and thin seedlings so they don’t crowd each other. For a milder flavor, harvest young leaves or blanch mature leaves before cooking. Pair them with garlic and soy sauce for a classic stir-fry.
#3 Watercress
Watercress thrives in constantly moist conditions, which makes it ideal for hydroponic setups or water-filled trays. Use shallow containers with rich, loamy soil and keep the base submerged slightly.
Place in partial shade to prevent the leaves from turning too spicy. Snip stems often to encourage new shoots, and refresh water every few days to keep it clean. Freshly cut watercress adds a peppery punch to salads and sandwiches.
#4 Gai Lan
Gai Lan offers thick stems and glossy green leaves with a flavor similar to broccoli but sweeter and more tender. Use a container at least 12 inches deep and space plants well for airflow.
It prefers full sun and consistent watering to prevent tough stalks. Harvest before the flower buds open for the best taste. Gai Lan is delicious stir-fried with oyster sauce, a classic Cantonese preparation.
#5 Pea Shoots
Pea Shoots are among the easiest greens to grow, often ready to harvest in as little as 2–3 weeks. Fill a shallow tray with potting mix, scatter pea seeds densely, and cover lightly with soil.
Keep the soil moist, and place it in a bright, sunny spot. Harvest shoots when they’re 4–6 inches tall by snipping above the first leaf set. Their tender leaves and stems make a fresh addition to salads, stir-fries, or even sandwiches.
#6 Pak Choi
Pak Choi is a fast grower that thrives in cool weather and partial sun. Use a deep container to accommodate its broad roots and keep soil consistently moist.
Sow seeds in succession every few weeks for a continuous harvest. You can pick baby Pak Choi for tender, sweet leaves or let it mature for larger heads. It’s versatile in soups, stir-fries, or even eaten raw in salads.
#7 Tatsoi
Tatsoi forms attractive, spoon-shaped leaves in low rosettes and has a slightly mustardy flavor. It performs well in cooler temperatures and tolerates some shade, making it suitable for patios and balconies.
Use a medium-sized container with rich soil and water evenly to prevent bolting. Harvest outer leaves as needed or cut the whole rosette at once. Tatsoi’s tender leaves are perfect for fresh salads or lightly sautéed with garlic.
#8 Shephard’s Purse
Shepherd’s Purse may look like a weed, but it’s a prized green in many Asian cuisines. Its peppery leaves and distinctive triangular seed pods add unique flavor to soups and stir-fries.
Grow it in small pots with fertile soil and keep it watered regularly. It grows quickly, so harvest young for the best taste. Beyond food, it has been valued in traditional medicine for centuries.
#9 Napa Cabbage
Napa Cabbage is a staple in Asian cooking, loved for its sweet, crisp leaves. It grows best in cool weather, so use containers at least 12 inches deep filled with rich, moist soil.
Keep the soil evenly watered to prevent the heads from splitting. You can harvest early for baby cabbages or let them mature into large, firm heads. It’s perfect for stir-fries, soups, or homemade kimchi.
#10 Yin Choy
Yin Choy is fast-growing and often considered a hardy summer green. It produces colorful leaves in shades of green and red with a mild, earthy taste.
Plant it in a wide pot with nutrient-rich soil and keep it in full sun. Harvest tender young leaves for stir-fries, soups, and curries. Regular picking encourages new growth, giving you a long, steady supply.
#11 Chinese Celery
Chinese Celery is slimmer and more aromatic than its Western counterpart, with edible leaves that pack a strong flavor. Use a container at least 10 inches deep and place it in full sun or partial shade.
Keep the soil consistently moist for tender stalks. Harvest by snipping stems as needed, allowing the plant to regrow. Its intense flavor enhances stir-fries, soups, and noodle dishes beautifully.
#12 Water Spinach
Water Spinach is a vigorous climber with hollow stems that float in its natural habitat. It thrives in moist soil or shallow water containers, making it perfect for balcony water gardens.
Keep it in a sunny location and change water regularly if grown hydroponically. Harvest young leaves and tender tips for the best flavor. It’s a staple in Southeast Asian cuisine, especially stir-fried with garlic and chili.