CHINESE CABBAGE-LEAVED MUSTARD 447 



Chinese Cabbage-leaved Mustard 

 (^ natural size). 



large, often 14 to 16 in. long, lyrate, undulating in outline, and 

 with the edges often turned in underneath. The blade of the 

 leaf is of a delicate or yellowish green colour, and netted, and 

 sometimes almost crimped 

 like that of a Savoy Cab- 

 bage. The first leaves, which 

 are produced on the lower 

 part of the stem, are also 

 long and wide, but those 

 higher up become smaller, 

 until they are almost linear 

 near the top of the stem 

 when the plant is in flower, 

 being a little broader at the 

 base which clasps the stem. 

 Flowers yellow, broad, in 

 terminal clusters ; siliques 

 almost cylindrical, each con- 

 taining about twenty brown 

 seeds, a little larger than 

 those of the Black Mustard. 

 The germinating power of the seed lasts for four years. The 

 seed is sown, where the crop is to stand, in August, in the open 

 air, either in beds or in drills from 16 to 20 in. apart. After 

 sowing, the beds or drills should be watered a few times to ensure 



germination, but when the 

 cool nights of September 

 arrive, the plants will re- 

 quire no further attention. 

 In about six weeks from 

 the time of sowing, the 

 leaves may commence to 

 be gathered, and the plants 

 will continue to yield until 

 very frosty weather sets 

 lilf in. The seed may also 

 be sown immediately after 

 winter, but the plants soon 

 run to seed, and never 

 yield as fine leaves as those 

 which are sown in autumn. 



Chinese Tuberous-rooted Mustard. The leaves are eaten like 



Spinach. They do not 



lose much in substance by cooking, and they have a very 

 agreeable flavour. In warm countries they are highly esteemed 

 among green vegetables. 



