Growing a Chinese-Style Kitchen Garden

Vegetables
Written By Steven Biggs
Wendy Kiang-Spray, author of The Chinese Kitchen Garden. (Photo by Sarah Culver)

Wendy Kiang-Spray, author of The Chinese Kitchen Garden. (Photo by Sarah Culver)

Wendy Kiang-Spray, author of The Chinese Kitchen Garden, joins us to talk about about vegetable crops used in Chinese cuisine, Chinese intensive gardening, and her family’s gardening journey.

Her book weaves together stories and photos from three generations of her family.

While she started gardening as an adult when one of her own daughters asked to grow a garden, Wendy grew up immersed in gardening, in a household where gardening and cooking fresh garden produce was normal. Her father is an avid gardener, and both he and her mother love to cook.

The book includes many of her parents’ recipes for traditional Chinese dishes.

Photos from The Chinese Kitchen Garden

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Steven Biggs

Recognized by Garden Making Magazine as one of the "green gang" of Canadians making a difference in horticulture, Steven Biggs is a horticulturist, former college instructor, and award-winning broadcaster and author. His passion is helping home gardeners grow food in creative and attractive ways.


He’s the author of eight gardening books, including the Canadian bestseller No Guff Vegetable Gardening. His articles have appeared in Canada’s Local Gardener, Mother Earth News, Fine Gardening, Garden Making, Country Guide, Edible Toronto, and other magazines.


Along with over 30 years working in the horticultural sector and a horticultural-science major at the University of Guelph, Steven’s experience includes hands-on projects in his own garden including wicking beds, driveway strawbale gardens, and a rooftop tomato plantation—to the ongoing amusement of neighbours.


When not in the garden, you might catch him recording his award-winning Food Garden Life podcast or canoeing in Algonquin Park.

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