CHINESE CABBAGE WONG BOK ~ This Asian heirloom variety has light green leaves on large barrel shaped heads.
SOW: from June to August: traditionally after the longest day. You can sow in modules and plant out when young – ideal if sowing successionaly – or you can sow the seeds directly in the soil.
GROW: Water these regularly, a little and often, as they are shallow rooted. They like a liquid feeds, try seaweed or comfrey, but it is not essential.
EAT: They are very fast: ready to harvest after 8-9 weeks and ready for use as cut-and-come-again after just 4-5 weeks! Use in salads, steam lightly or put in a stir fry. Store them in a fridge for several weeks or a cool, frost-free place for 10-12 weeks but do check them regularly.