Wong Bok Chinese Cabbage - Brassica pekinensis

The 'Wong Bok' Chinese cabbage is a vegetable plant that grows up to 30 cm (12in) tall. This Chinese cabbage is consumed when the leaves are young or reach ripeness. The stems are juicy, crispy, and have a mild celery flavour, less pronounced than the cabbages. Sow indoors from April to May or outdoors from June to July for a harvest from August to October.

Chinese cabbages are vegetable plants native to China and, more generally, to East Asia. Like their European counterparts, they belong to the large family of Brassicaceae and are known by the species name Brassica rapa.

These cabbages, only found in certain specialised shops a few years ago, are gradually gaining ground in our markets and gardens, much to the delight of Asian cuisine enthusiasts.

They are biennial plants grown annually and full of taste and nutritional qualities. From a dietary point of view, they are remarkable: low in calories, very rich in vitamins C, A, and potassium, and they also contain a lot of fibre and minerals such as calcium.

In the kitchen, these cabbages can be consumed raw or cooked: in salads, quickly stir-fried in a wok, in soups, or in gratins.

Growing Chinese cabbage is a bit more delicate in the vegetable garden than growing traditional cabbages, as it requires more warmth. Still, it has the exact requirements: deep soil, excellent fertilisation, and regular watering. It thrives in full sun. Chinese cabbages are not very hardy and can only be grown in late summer and early winter.

Harvest: Depending on the needs, Chinese cabbage is harvested from August to October by cutting at the neck level with a knife.

Storage: It can be stored in the refrigerator for a few days.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves, once the plants are well established. This protective layer helps keep the soil moist and reduces weed growth.