Harvest cabbage at any size after the head becomes firm and before it splits. Leave two to four wrapper leaves around the head to keep it from drying. Heading cabbage can be harvested when the head is about the size of a softball—5 inches (12 cm) or more across, squeeze it to test firmness. Elongated…
Chinese Cabbage
How to Grow Chinese Cabbage
Chinese cabbage which includes pac choi (bok choy), pei tsai, Michihli, Napa, and celery cabbage is a cool-weather vegetable. Sow Chinese cabbage directly in the garden as early as 4 to 6 weeks before the last average frost date in spring. Chinese cabbage must come to harvest in the cool temperatures and shorter days of…
How to Serve Chinese Cabbage
Chinese cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Chinese cabbage is a general name for several varieties of thick-stalked and green- or pale green-leaved vegetables that fall under the even more generic name Chinese leaves. Chinese leaves are…
Chinese Cabbage Bok Choy
The name Chinese cabbage can lead you to several very different vegetables. There are dozens of varieties of “Chinese cabbage” each with unique tastes and culinary attributes. All of the so-called Chinese cabbages belong to the genus Brassica which is a diverse group of vegetables that include cabbage, kale, Brussels sprouts, cauliflower, broccoli, kohlrabi, mustard,…
