Chinese Cabbage is distinguished by its heavily textured, crinkled leaves with saw-like leaf margins. Its outer leaves are its toughest as they protect the plant from the elements during the growing season. 1 Piece weighs around 400 to 600 Grams
- This smooth crisp Chinese leaf cabbage looks more like a semi-heart Romaine lettuce than a traditional cabbage! It is a truly multipurpose variety with good tip burn and bolting resistance. Young leaves can be used in salads and stir fries in as little as 7 weeks from sowing. The crisp white stalks have a mild flavour and should be eaten with the leaf for zero wastage in the kitchen. Use in salads and stir fries, or try making your own Korean Kimchi, a pickled cabbage recipe popular with top chefs and restaurants.
- Water cabbages regularly, particularly during dry periods. Feed throughout the growing season with a high nitrogen feed. Hoe between plants regularly to prevent weeds from establishing and bring insect larvae to the surface. Draw earth up around the base of each stem to prevent wind rock and improve the plants stability