Organic Chinese cabbage - Pomegranate

Seeds:  40  / Botanical name:  Brassica rapa ssp. pekinensis

Fast-growing lettuce and delicious stir-fry vegetables

The Granat variety forms long, slender, and tightly closed heads. Its wavy leaves curl from the root into a loose, conical or oval head 50 to 60 cm long. It completely lacks the typical cabbage stalk. This biennial plant is grown as an annual in our climate.

Natural habitat:  Chinese cabbage has been cultivated in China since the 5th century. It arrived in Europe at the end of the 19th century.

In the kitchen:  Chinese cabbage produces a lot of foliage. Cut the heads as close to the ground as possible and remove all loose outer leaves. Chinese cabbage can be eaten both raw and cooked. It has a mild, aromatic flavor, but not overly strong. Chinese cabbage is particularly common in Asian recipes. In salads, it combines well with fruits such as apples, oranges, or peaches, with vegetables such as tomatoes, peppers, and cucumbers, or with savory ingredients like diced ham and hard-boiled eggs. As a vegetable, it is best cooked in a stir-fry or by adding it to soups and stews. However, eight to ten minutes is sufficient as a cooking time.