The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Chinese Cabbage

Chinese cabbage which includes pak choy, bok choy, Michihli, 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 spring or autumn before temperatures rise above 75°F. Plants require from 50 to 85 days to come to harvest depending upon the variety.

How to prepare and cook Chinese cabbage: click here.

Description. Chinese cabbage is a hardy biennial grown as an annual. Chinese cabbage has broad, thick, tender leaves and heavy midribs. There are several varieties of Chinese cabbage some are loose head and some are tight headed; plants grow from 15 to 18 inches tall.

Yield. Grow 6 to 8 plants per household member and grow cut-and-come-again.

Site. Grow Chinese cabbage in full sun in cool regions and in partial shade in warm regions. Plant Chinese cabbage in well-worked, well-drained but moisture retentive soil rich in organic matter. Add aged compost to planting beds before planting and side dress crops with compost again at midseason.

Planting time. Chinese cabbage is a cool-weather plant which will bolt and go to seed quickly in warm weather and long days; grow Chinese cabbage in spring or autumn in temperatures ranging from 45° to 75°F. Sow seed 4 to 6 weeks before the average date of the last frost in spring. Sow seed directly in the garden; seedlings transplanted into the garden may be shocked into bolting to seed. In mild winter regions, plant Chinese cabbage in late summer or autumn for a late autumn harvest.

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Chinese Leaves

Chinese leaves 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 cabbage. Chinese leaves are sometimes also called celery cabbage.

Chinese leaves are known more specifically by their varietal or type names such as wong bok or Napa cabbage, Michihili, and pe-tsai.

Each of these varieties of Chinese leaves is sweet tasting with a slight mustard tang. They offer a mild alternative to the stronger flavored European cabbages.

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Chinese Cabbage

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, rutabaga, and turnips.

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Napa Cabbage—Chinese Cabbage

The Napa Cabbage or Chinese Cabbage which the Chinese call Petsai and the French call Pé tsai is a milder and sweeter alternative to the green cabbage.

The Napa Cabbage has an oblong head with leaves that are flat and wide. It resembles a head of Romaine lettuce. Because the leaves are thinner than the waxy leaves on round-headed cabbage, this vegetable is more delicate in both look and taste.

Because of its delicate taste, the Chinese cabbage is a good choice for wrapping fish that you plan to steam or for lining the bottom of a bamboo steamer basket. Its sweet flavor will not distract from other vegetables, fish or poultry that you steam.

Choose: Look for a head that is tightly closed and crisp with leaves that are moist, not wilted. Avoid heads that are starting to yellow or brown.

Serve: Use Chinese cabbage as you would bok choy in stir fries. For a Napa slaw, grate this cabbage with onion, beets, dill, chives; add pepper and dress with sour cream, wine vinegar and brown sugar.

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