Serbajadi Selected Tropical Chinese Cabbage Ong King – Brassica sp
Chinese White Cabbage is high in fiber and a great source of folic acid, which is essential for numerous bodily functions. Under good conditions, this annual plant grows vigorous and is cultivated for their leaves and shoots. The main stem is said to be the best flavoured part. This vegetable is often cut in 5-8 cm (2-3 inch) lengths and added to soup and noodle dishes although it can also be stir fried or braised. Before cooking, the stems need to be cleaned by leaving them sitting in running clean water for 10 minutes. Make sure that all the stems are rubbed clean.
Type of vegetable: Leafy
Edible parts: Leaves, stems and shoots
DIRECTION OF USE
Best soil: Fertile, well drained soil with a pH level of 6.0-6.8 is most suitable.
How to plant: Sow seeds ¼” deep, ½” apart, in rows spaced 2 feet apart. It can be directly sown into the field or it can be planted in the nursery and transplanted to the field. Thin seedlings at 12” to 24” apart.
When to harvest: 30 to 45 days after sowing of seeds when leaves are 6” to 8” tall
How to harvest: For greens, use whole plants when they are small. Cut off 2” to 3” from base of the stem.
Care: Keep soil moist. Weed regularly. Maintain good drainage
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.