Asian Salad Mix—a colourful, flavour-packed collection of leafy greens and herbs perfect for fresh salads, garnishes, or light stir-fries. This mix usually contains Amaranth, Basil, Coriander, Pak Choi, Choy Sum, Mustard Green, Mustard Red, Edible Chrysanthemum, Mizuna, Purslane, Rocket, Tatsoi, and more, giving you an exciting combination of textures, tastes, and colours. From the mild, tender leaves of Tatsoi to the peppery bite of Mizuna and the aromatic notes of basil and coriander, each bite is a flavour adventure.

Most of these greens and herbs originate in Asia, with centuries of cultivation in China, Japan, India, and Southeast Asia. Pak Choi and Choy Sum have been staples in Chinese cooking for over a thousand years. Edible Chrysanthemum and Mizuna are traditional Japanese salad greens, while amaranth and purslane have roots in both Asia and the Middle East. Modern salad mixes bring all these varieties together for convenience and maximum flavour in one handful.

Nutritionally, the mix is incredibly rich. It’s high in vitamins A, C, and K, folate, iron, calcium, and dietary fibre. Many leaves contain antioxidants, flavonoids, and other compounds that support heart health, reduce inflammation, and promote overall wellbeing. Including this mix in your meals is a quick way to add colour, nutrition, and crunch.

Growing this mix is easy and fast. These greens prefer fertile, well-drained soil and full sun to partial shade. They thrive in cool, moist conditions, producing tender, mild leaves best harvested young. You can pick continuously by snipping the outer leaves, leaving the centre to keep growing, which makes them perfect for cut-and-come-again harvesting.

How to Grow:

To grow from seed, sow lightly about 0.5–1 cm deep in trays or directly into prepared garden beds.

Keep the soil moist and ensure seedlings get plenty of light.

Thin seedlings to avoid overcrowding and allow each plant room to grow.

Because these greens grow quickly—often ready to harvest in just 3–5 weeks—you can sow small batches every 2–3 weeks for a steady supply of fresh, nutritious salad leaves.