Wong Bok Chinese Cabbage produces large barrel shaped heads with crisp light green leaves. It is a hardy perennial and it can be grown by broadcasting in small blocks and harvesting individual leaves as and when they are required. Chinese cabbage has a more subtle and pleasant flavour than many of the European varieties and tends to have a delicious crispness much like you would expect from a lettuce. It can therefore be eaten raw or steamed or stir fried.

 

The interest in what we have classed liberally as "Oriental Vegetables" increases every year. They can be used raw in salads, or lightly cooked for use in stir frys and numerous Chinese style meals. We hope you will be tempted to give something different a try.

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