Chinese cabbage 
Chinese cabbage is often sold as Chinese leaves. It is fast growing and can be ready for cutting in as little as six or seven weeks. The green heads can be cooked like cabbage, stir-fried or served raw in salad.
Sowing
Sow thinly from April to August, once a month for successional crops, in well-prepared soil, 13mm (0.5in) deep in rows 38cm (15in) apart.
Growing
Thin seedlings to 30cm (12in) apart for large heads or to 15cm (6in) apart for cut and come again salad leaves. Don't bother transplanting seedlings as they are likely to run to seed (bolt).
Keep the soil constantly moist to prevent plants bolting.
Harvesting
Mature heads can be cut and stored in a frost-free shed or refrigerator.
You can remove the head and leave the stump to produce more, smaller heads or cut and come again leaves.
