Chinese Cabbage seed

LATIN NAME: BRASSICA RAPA PEKINENSIS

COMMON NAME: Chinese Cabbage

The Chinese cabbage folds the upright, cylindrical heads of the broad, pale-green leaves with the thick, white midribs, the inner leaves blanching to the creamy white and curling into the tight, tall heart. The outer leaves stand open and the head grows firm within, and the whole plant carries the mild, fresh scent. It grows quickly from the seed, and it stands the cool weather well. It likes the sun, and the rich, moist, well-drained soil.

Scientific Research & Plant Biotechnology

The rapid heading habit of the Chinese cabbage holds a recognised place in the research on the cool-season brassica crops, and the pekinensis group appears in the studies of the mild flavour compounds and the vitamin-rich leaves. The work looks at the way the head forms the tight, tall heart, the crisp texture, and the seed biology. The nutritionists value the leaf vitamins, and the growers of the quick, cool-season vegetables keep the group in their catalogues.

Ecological & Economic Value & Wide Applications

In the cool kitchen garden, the Chinese cabbage folds the creamy heads through the autumn. The crisp, mild hearts serve the stir-fries, the salads, the pickles and the kimchi for the ages, and the whole plant crops within the single season. It grows well in the rich, moist, well-drained, sunny ground and stands the autumn frosts. Quick, crisp and generous.

To grow the Chinese Cabbage from seed, sow the seeds into the shallow drills of the open bed in the late summer, then cover them lightly, keep the drills moist, and the seedlings show themselves within a week or two.

Keep the drills gently watered, and thin the seedlings to the roomy spacing. The creamy heads come within the season. Thin them to the roomy spacing, and the creamy heads will fold over the autumn.

Tall cylindrical heads are pure white inside. Tender, crisp leaves are sweet and spicy. Delicious cooked or served raw. A unique addition to cole slaw. Freezes well. Best sown out at mid-summer as heads bolt during hot weather.

Chinese cabbage 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.