Buy 5 or more items and receive a 25% discount use coupon code: 25PERCENTOFF Chinese Cabbage is also known as Chinese leaves in some recipes. The vegetable variety has pale, tightly wrapped leaves. They are succulent with a crisp, broad, white ribs and a rather delicate and mildish sweet flavour. The leaves can be cooked like cabbage, stir-fried or served raw in salad in Thai cooking. Sowing: Can be grown all year. Chinese cabbage is typically grown in autumn and early winter, though in warmer climates harvest can continue well into winter. Phasing the sowing will extend the cropping period. Sow thinly, direct into finely raked, moist, weed free soil 6mm (0.25") deep in rows 15cm (6") apart. Thin the resulting seedlings, leaving the strongest, by degrees to a final spacing of 20cm (8") apart. Tending: It is important to water well in dry weather and to keep well weeded. Provide a weak liquid feed once a week. It needs to be grown quickly and the roots must be kept moist. Checks to growth, brought on by overcrowding or drought, will cause plants to bolt. Maturity 50-60 days after transplant and good adaptability in cool area