Asian vegetables are transforming New Zealand kitchens with their vibrant flavours and textures. Imagine stepping into your backyard and harvesting fresh, homegrown ingredients for your favourite Asian dishes. This guide offers tips on growing various Asian veggies, from Gai lan to Luffa, ensuring they thrive in your garden or pots. Learn how to prepare the soil, feed your plants, and protect them from pests, all while maintaining consistent moisture for healthy, bountiful harvests. With the right care, you can enjoy a continuous supply of these delicious veggies, elevating your meals with every harvest!
Prepare Soil
Garden: Use well-draining soil rich in organic matter to support the diverse needs of Asian veggies.
Pots: Select quality potting mix with good water retention for container gardening.
Feed
Garden: Regular feeding with balanced, organic fertilisers supports healthy growth for leafy greens and fruiting vegetables.
Pots: Liquid feed for strong, productive plants every 2–3 weeks.
Watering & Mulching
- Maintain consistent moisture, especially during fruiting for eggplants and leafy greens.
- Apply mulch to retain soil moisture and reduce weeds around plants like Gai lan and Bok choy.
Protection
Use row covers to protect from pests, particularly for Choy sum and Wong Bok, which are prone to cabbage moths.
Harvest
- Eggplant Ping Tung Long & Thai Purple: Harvest when fruits are firm and glossy.
- Wong Bok & Choy sum: Pick outer leaves as needed or harvest the entire head for cooking.
- Gai Lan & Bok Choy: Cut when leaves and stems are tender.
- Luffa: Harvest young for culinary use or let mature for natural sponges.
- Chinese Chives: Snip leaves regularly for continuous growth.
Garden Expert Tip
For a long-lasting harvest, stagger plantings of fast-growing Asian greens like Bok choy and Choy sum.
