Chinese cabbage (Brassica rapa) is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification.
Like cabbage, Chinese cabbage is a cool-season crop and bolts, or goes to seed, in long days of late spring and summer. It grows best as a fall or early winter crop. Cultural practices are the same as for regular cabbage, although Chinese cabbage matures quicker and may be ready in as few as 60 to 65 days from seeding. Chinese cabbage is used fresh in salads or cooked like regular cabbage.
