Chinese Cabbage--pe Tsai Recipe
A few years ago this delicious vegetable was introduced into this
country, though it has been well known and extensively cultivated in
China for a long time.
We have grown it at our trial grounds two seasons and have found it a
novel, easily grown delicious vegetable. In shape it resembles a giant
cos lettuce forming a head some fifteen inches long.
When nearing maturity the outer leaves should be tied up to blanch the
heart and when cut two weeks later and the outer leaves removed, appears
as a grand oblong solid white head, of crisp tender leaves. We have
noticed that late sowing i. e. July gives the largest and best heads.
Sown earlier it runs to seed.
=Plant= in rows 1 ft. apart, with 2-1/2 or 3 ft. between the rows. Water
and cultivate freely. For Winter use store same as cabbage, keep from
freezing.
=Uses.= The heads may be cut into convenient sizes and served like
lettuce, but is we think, more delicious, when cooked like cabbage and
served up in any of the many ways that cabbage is.
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