Chinese Cabbage. Brassica sp.
An annual plant, introduced from China. The root-leaves are oval, regular, very smooth, deep-green, with long, naked, fleshy, white stems, somewhat similar to those of the Swiss Chards, or Leaf-beets.
When in blossom, the plant measures about four feet in height, and the stem is smooth and branching. The flowers are yellow; the seeds are small, round, blackish-brown, and, in their general appearance, resemble those of the Turnip or Cabbage. An ounce contains about ten thousand seeds, and they will keep five years.
Sowing and Cultivation.—The seed should be sown in April or May, and the plants may be grown in hills or drills. They are usually sown in rows, and thinned to twelve inches apart.
Use.—The leaves are eaten boiled, like cabbage; but they are much more tender, and of a more agreeable flavor.
PE-TSAI.
Chinese Cabbage. Brassica chinensis.
The Pe-Tsai, like the Pak-Chöi, is an annual plant, originally from China. The leaves are of an oval form, rounded at the ends, somewhat blistered on the surface; and, at the centre, are collected together into a long and rather compact tuft, or head. The plant, when well grown and ready for use, has somewhat the appearance of a head of Cos Lettuce, and will weigh six or seven pounds; though, in its native country, it is said to reach a weight of upwards of twenty pounds.
Towards the end of the summer, the flower-stalk shoots from the centre of the head to the height of three feet, producing long and pointed leaves, and terminating in loose spikes of yellow flowers. The seeds are small, round, brownish-black, and resemble those of the Common Cabbage. They retain their vitality five years. An ounce contains eight thousand seeds.