Growing Chinese Cabbage
Chinese Cabbage - Brassica pekinensis, Brassica chinensis
Chinese cabbage is indigenous to China, where it has been cultivated since the 500 A.D. Its name is quite misleading; Chinese cabbage is more closely related to turnips and swedes than any sort of cabbage.
Chinese cabbage (also known as celery cabbage and Wong Bok) is grown in Arkansas mostly in the fall. Its mild flavor is similar to that of celery (although Chinese cabbage is not related to celery), and its leaves are thinner and more delicate than those of cabbage. Unfortunately, many gardeners do not consider growing Chinese cabbage as a salad vegetable due to failure of spring sowing to form desirable heads.
Chinese cabbage describes several greens which differ considerably. Like cabbage, they are cool season crops and bolt or go to seed in long days of late spring and summer. They grow best as a fall or early winter crop in most areas of Arkansas. Cultural practices are the same as for regular cabbage although Chinese cabbage matures quicker and may be ready in as few as 60 to 65 days from seeding. Chinese cabbage is used fresh in salads or cooked like regular cabbage.
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The information contained in these web pages has not been verified for correctness. Some of the information contained herein is hearsay and may not be correct. Use the information from these pages only at your own risk!
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