Crops Grown for Their Leaves 251 



Garden Magazine 



FIG. 139. Chinese cabbage. The plate at the left contains the tender inner 

 leaves used for salad. The outer, coarser leaves are usually cooked like cabbage, 

 and the heavy midribs are prepared like asparagus. 



to start the crop with the plants standing 4 or 6 inches 

 apart, and then thin to 12 inches by removing every 

 other one. 



The tender, crisp, and juicy blanched leaves that com- 

 pose the central portion of the head make a most excel- 

 lent salad. The outer leaves of mature heads and the 

 entire partly matured plant may be cooked as pot greens. 



The plant is not a true cabbage. It has the flavor of 

 the turnip. It is more leafy than the turnip and, it 

 would seem, more desirable as a crop for use as pot greens, 

 especially in the South, where turnips are quite generally 

 grown for this purpose. 



Pe-tsai is now coming into more general culture in the 

 United States. Several varieties are known in China; 



