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Chinese Cabbage—Pe Tsai
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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Source: How to Cook and Use Rarer Vegetables and Herbs
A Boon to Housewives
Fourth Edition
1919
—PUBLISHED BY—
VAUGHAN'S SEED STORE
Vaughan's Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs
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