Growing Asian Greens and Spices in My Garden
How I managed to grow essential Asian herbs and greens in my garden. Learn about my successes with Thai bird-eye chili, lemongrass, Vietnamese coriander, and more.
I am so blessed to have space to grow greens and spices that I need in cooking but cannot easily get anywhere in Georgia. I am no gardener, but experimenting with growing your food is something I grew to enjoy. Besides, having access to essential herbs and spices lets me cook what we enjoy in the family. Growing Asian greens and spices is a route of discovery of what will be successful and what will fail. I live now in the subtropics, with distinct seasons, changing daylight hours throughout the year, very high humidity, and fairly cool winters (some years with snow, some years without).
I get seeds when I travel to Singapore or Thailand, and sometimes I use cuttings from fresh herbs I buy at Asian groceries in Europe—root them and manage to grow.
Successes in My Garden
Thai Bird-Eye Chili
This one is a huge success for the third year in a row. Thai bird-eye chili, also known as "Prik Kee Noo," is one of the hottest chilies in the world. Despite its small size, it packs a significant punch. The first time I successfully grew these chilies, I felt like a true gardener. They add an authentic kick to my Thai dishes, reminding me of the street food in Bangkok.
Lemongrass
I have plants that I grew from seeds and also from lemongrass stalks I bought at stores. Lemongrass is not only a staple in Asian cuisine but also has medicinal properties, such as aiding digestion and reducing inflammation. But most importantly it is absolutely essential in Thai recipes. You can usually buy stalks of lemongrass in supermarkets, but here its a rare appearance and it would be a couple of stalks in a “tom yum set”. Growing lemongrass from stalks bought at the store was a thrilling experiment. Watching them sprout roots and thrive in my garden has been incredibly rewarding. The aroma is a wonderful reminder of my life in Southeast Asia.
Laksa (Vietnamese Coriander)
I had small seedlings, and they took so well to this weather. Laksa leaf, known as "rau răm" in Vietnamese, is a key ingredient in the famous laksa soup and is known for its unique peppery flavor. The first time I tasted laksa was in Singapore, and it was love at first bite. It was Katong laksa (I have been living in Katong for 8 years). Growing laksa leaves in my garden brings back those delicious memories, and using fresh leaves in my homemade laksa is a real treat.
Curry Plant
I also had a tiny seedling of a curry plant, and it grew very well. The curry plant, also known as "Helichrysum italicum," is not used in traditional curry dishes but has a distinct curry-like aroma. To me it has a slight fragrance of fresh seafood! It is often used in herbal remedies and cosmetics and of course in plenty of recipes. I remember being surprised by how different the curry plant's use is compared to the curry spices we typically think of. Nevertheless, it's a delightful addition to my garden, and its fragrance is simply wonderful.
Both laksa and curry survived winters pretty well, and I took them inside only for a few weeks when the weather forecast promised temperatures below 6°C at night.
You Mai Cai (Chinese Lettuce)
This is the first year I grow this from a packet of seeds I had. They grew very well and are amazing served with oyster sauce. You Mai Cai, also known as "celtuce" or "stem lettuce," is prized for its thick, crunchy stalks and tender leaves. It is rich in vitamins and often used in Chinese cuisine. Discovering the versatility of You Mai Cai in my cooking has been a delightful journey. Stir-frying it with oyster sauce brings a taste of Singapore to our table, making it a new family favorite.