Good enough to eat
●● Chinese cabbage
You can sow all types of oriental greens now to harvest in the summer, but Chinese cabbage takes some beating if harvested young, when the leaves are smaller and tender. Chinese cabbages are either tall and cylindrical or barrelshaped, and the latter are more suited to our UK climate.
They have a mild flavour and crunchy texture and can be used instead of iceberg lettuce.
Sow small amounts at two or three-week intervals for a continuous crop and water them regularly to keep the growth strong.
Chinese cabbage will bolt if transplanted from a seedbed, so sow them directly into their final resting places and thin them out later.
They need spacing of 30-38cm each way to produce heads and should be planted in soil which has had plenty of compost added before planting. You should be able to start harvesting from August.
Chinese cabbage isn’t very frost-hardy, so cover later sowings with cloches or garden fleece.
Good varieties include ‘Kasumi’ and ‘Early Jade Pagoda’.