Excellent flavour and texture, ideal for stir-fry, making kim chi, thrown into Asian style soups or can be used raw in salads.
NZH One of the few open pollinated hearting Chinese cabbages left – brassicas are quickly becoming hybrid only fare in most seed catalogues. Also known as Wong Bok or Bok Choy this cabbage is tall and conical in shape, with solid heart of tightly wrapped crisp pale green leaves with a broad white stem that is delicious. Heads typically weigh up to 2kg and have an excellent flavour and texture, ideal for stir-fry, making kim chi, thrown into Asian style soups or can be used raw in salads. A fast growing, cool weather vegetable that will not produce a heart if sown in late spring or summer. Plant in late summer for autumn and winter eating or in early spring for another succession. Annual.
Sow in early Spring and early Summer for Spring and Autumn/Winter supply. Direct sow in rows 20cm apart or sow in trays and prick out to 4cm diagonal spacing when true leaves appear. Transplant at 30cm diagonal spacing into fertile soil.