Chinese Cabbage Wong Bok Red F1
Chinese Cabbage Wong Bok Red F1 is a slower to bolt hybrid which produces medium sized (1 to 2kg approx) barrel-shaped cabbages. A common ingredient in Asian stir-fries, but also taste lovely steamed or shredded in slaw. Lovely red colour adds flavour in my opinion.
Sow: In spring when night temps are over 8 to 10 C. Cold weather can force them into flower. Easiest sowings are in February to March (Cool Climate)
Spacing: 30 to 40cm. water well
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine.
These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars.
Germination: Optimal Soil temperature is 19 to 24 C (around 5-10 days to germination)
