Asiatic vegetables
Vegetable production
Producing vegetables for market - 1. Successful horticultural enterprises
Horticulture (and vegetables in particular) have often been perceived by people on the outside looking in, as the panacea of many ills.
Vegetable production in the Lockyer and Fassifern Valleys, eastern Darling Downs and Toowoomba Range
In south eastern Queensland, the Lockyer and Fassifern valleys, the eastern Darling Downs and the Toowoomba Range are major production areas for a
range of vegetable crops.
Crop varieties
Chinese broccoli - Commercial production
Although Chinese Broccoli is more closely related to the European cabbage than Chinese cabbage, it is still regarded as an Asian vegetable.
Chinese mustard (Brassica juncea)
This page gives information on other names for chinese mustard, its uses, quality characteristics and post-harvest handling.
Choy sum: Commercial production
Choy sum (choi sum) is sometimes referred to as a flowering pak choy or Chinese flowering cabbage. The flower shoots of choy sum and younger leaves are used in salads or stir-fried, lightly boiled or steamed and added to meat.
Garland chrysanthemum
This page gives other names for Garland chrysanthemum and describes its uses, quality characteristics and postharvest handling.
Komatsuna: Commercial production
Komatsuna (Brassica rapa var. pervidis or var. komatsuna) is often referred to as Japanese mustard spinach and can be eaten at any stage.
Mizuna and mibuna greens: Commercial production
Mizuna and mibuna are very popular Japanese leafy vegetables. This DPI&F Note covers climate and soil, cultivation, pests and diseases, harvesting, storage and marketing.
Mustard greens: Commercial production
An extremely diverse range of Chinese mustards or mustard greens is grown. Most varieties are pickled while other less bitter varieties are used in salads when very young for their peppery taste.
Pak choy: Commercial production
Pak Choy (Pak Choi) (Brassica rapa var chinensis) is an extremely versatile plant which is consumed boiled, sauteed, steamed, braised, stir-fried and in salads.
