This smooth crisp Chinese leaf cabbage looks more like a semi-heart Romaine lettuce than a traditional cabbage! It is a truly multipurpose variety with good tip burn and bolting resistance. Young leaves can be used in salads and stir fries in as little as 7 weeks from sowing. Harvest in autumn for ‘eat all’ hearts. The crisp white stalks have a mild flavour and should be eaten with the leaf for zero wastage in the kitchen. Use in salads and stir fries, or try making your own Korean Kimchi, a pickled cabbage recipe popular with top chefs and restaurants. Best sown direct. 15cm spacings for 125g -200g heads, 30cm spacing will form heavier heads over 500g.
Companion planting: Try growing cabbages with nasturtiums to draw cabbage white butterflies away from your crop, and mint to help deter flea beetles.