Chinese cabbage is the name used to refer to a couple of types of leaf vegetables used in Chinese cuisine. The two main types being Bok Choy and Napa cabbage. Chinese cabbages are the most widely grown vegetables in China Comes in both annual and biannual forms but is generally grown as an annual. They form either a tight head of overlapping leaves or tight core stems with looser leaves on top like the Bok Choy. The head shapes and sizes vary between type but are generally harvested smaller than the usual western varieties of cabbage. Sowing to harvest can vary from 50 to 100 days The looser leaves varieties are colder tolerant than the tight headed varieties. The leaves are generally eaten raw or lightly cooked in stir-fries.
Like many brassicas Chinesse Cabbage likes deep, fertile and firm soils. So in doors when ground is cold and plant out or sow in rows once ground has warmed. Chinesse Cabbage has a tendency to bolt and is often grown later in the season which helps to limit bolting. If planting for cut and come again leaves this is less of an issue. If sowing directly in rows, thin seedlings out to the required spacing once they start to establish.
Either pick leaves or pull/cut off whole plants when required.