I finally harvested my Wombok chinese cabbage. It looked like this a couple of months ago in a wicking box :
The plants were starting to push up flower stalks from the centre of the clumps, so there wasn’t much use leaving it any longer. The chooks got the outside leaves :
and I got a couple of stir fries :
and probably will do a small batch of kimchi.
I’m sure this isn’t the same variety that is sold in greengrocers. The leaves don’t seem as crinkly to me; just elongated stalks with leafy bits at the side. There’s another similar variety called Michihili; I don’t know which is which. My seeds came from DT Brown and were labelled Wombok. It took 5 months from woe to go (seed sowing to harvest), so I don’t know if I’d bother to grow it again. OK if you have plenty of space and time to wait. One reference said the outer leaves should be gathered together and tied around the centre. Maybe this would develop bigger heads. Has anyone grown it? How did it go?