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Chinese Cabbage Wong Bok
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.
Product Part Number: 30501
When to sow
When to Sow Wong Bok Cabbage Seeds
April to July
Where to Sow
Early sowings can be made under glass at a temperature of 20-25C (68-77F). Sow the seed at a depth of 13mm (½") in trays or modules of free-draining seed sowing compost and then lightly cover the seed with a layer of vermiculite or sieved compost. Later sowings can be sown direct outdoors into a well prepared seedbed. Sow at a depth of 13mm (½") and distance of 30cm (12") between rows.
What to do next
Seedlings under glass can be pricked out into trays and grown on in cooler conditions until all risk of frost has passed , then once they have 2-3 true leaves can be transplanted to the growing site spaced 30-35cm (12-14in) between the plants and 30-35cm (12-14in) between the rows. Those sown direct outdoors can be thinned out once large enough to handle to the same spacings as detailed above. Don't waste the thinnings as these can be eaten as salad leaves.
July to October
Keep soil constantly moist to prevent seedlings bolting and to deter flea beetle which can pepper holes in the leaves. Apply lime to acid soils to reduce the acidity and lessen the risk of clubroot.
A very good source of Vitamin A, C, K and Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.