£1.50
Wong Bok Chinese Cabbage produces large barrel shaped heads with crisp light green leaves. It is a hardy perennial and it can be grown by broadcasting in small blocks and harvesting individual leaves as and when they are required. Chinese cabbage has a more subtle and pleasant flavour than many of the European varieties and tends to have a delicious crispness much like you would expect from a lettuce. It can therefore be eaten raw or steamed or stir fried.
Approximately 300 Seeds
In stock
Sowing & Growing
Sow April to July, early sowings can be made under glass at a temperature of 20-25C (68-77F). Sow the seed at a depth of 13mm (½”) in trays or modules of free-draining seed sowing compost and then lightly cover the seed with a layer of vermiculite or sieved compost. Later sowings can be sown direct outdoors into a well prepared seedbed. Sow at a depth of 13mm (½”) and distance of 30cm (12″) between rows.
Seedlings under glass can be pricked out into trays and grown on in cooler conditions until all risk of frost has passed, then once they have 2-3 true leaves can be transplanted to the growing site spaced 30-35cm (12-14in) between the plants and 30-35cm (12-14in) between the rows. Those sown direct outdoors can be thinned out once large enough to handle to the same spacings as detailed above. Don’t waste the thinnings as these can be eaten as salad leaves. Maturity July to October
| Packet Size | Approximately 300 Seeds |
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