Asian greens originate from the temperate and subtropical regions of East Asia, where early Brassica forms have been cultivated for centuries and developed into a wide range of leafy vegetables. Many types — including Mizuna, Mibuna, Tatsoi and Komatsuna — come from traditional East Asian agriculture and reached Europe via trade routes, where they gradually adapted to different climates. Their diversity is extensive: from mild, tender salad greens to spicy, lightly pungent variants and robust, aromatic mustard‑greens types (mustard cabbage), all belonging botanically to the same group. Leaf shapes range from finely feathered to smooth or strongly serrated, in colours from green to red or violet‑tinged.

In subtropical climates, Asian greens benefit from rapid growth phases and can be cultivated from autumn over a long period. In temperate regions, all of our traditional and historically preserved open‑pollinated varieties thrive reliably, especially with early sowing and consistently cool conditions. Asian greens are among the most adaptable leafy vegetables and can be grown successfully in many climate zones when timed correctly — ideal for sustainable self‑sufficiency, biodiversity and ecological vegetable growing.