Asian Vegetables - 2010 Ohio Vegetable Production Guide

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OhioStateExtension.gifThe demand for ethnic vegetables is rapidly increasing in the United States. A large ethnic Asian population and health-conscious American consumer’s desire for variety play a major role in boosting the demand for Asian vegetables. Asian vegetables are those that have originated from East Asia (China, Japan and Korea) and Southeast Asia ( Indonesia, Laos, the Philippines, Singapore, Thailand, Vietnam, etc.). Asian vegetables are sometimes called “Oriental crops.” However, the term Asian vegetables is a more accurate descriptor. Most Asian vegetables are not well‑known to American farmers, due to the fact that they are typically cultivated by the Asian growers exclusively for Asian‑Americans to use. However, some of these Asian vegetables may be considered as options for Ohio farmers.

Common Asian Vegetables
Asian vegetables have different names depending upon the language used. The list below summarizes some of the crops that have performed well in research trials in Ohio. The crop must be identified properly when it comes to marketing the product, as well as when selecting appropriate pest control measures since common names vary depending on the language used (Chinese, Mandarin or Cantonese, Vietnamese, Korean or Japanese, for example). This list is not meant to be complete and should serve as a starting point. Other Asian vegetables can be grown on a trial basis.
Crucifer or Cabbage Family: Chinese Cabbage (Napa Cabbage and Bok Choy), and Daikon Radish
Cucurbit Family: Bittermelon, Edible Luffa Gourd and Winter Melon
Legume Family: Asparagus (Yardlong) Bean, Edible Snap Sugar Peas and Snow Peas
Solanum Family: Oriental Eggplant

Authors: 
Robert J. Precheur
Authors: 
Mark Bennett
Authors: 
Brad Bergefurd
Authors: 
Luis Cañas
Authors: 
David Francis
Authors: 
Gary Gao
Authors: 
Casey Hoy
Authors: 
Jim Jasinski
Authors: 
Mark Koenig
Authors: 
Matt Kleinhenz
Authors: 
Hal Kneen
Publisher: 
Ohio State University Extension
Year: 
2010