Crops Grown for Their Leaves 251 
Garden Magazine 
Fic. 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 ae 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; 
