Chinese cabbage is ideal for small and large gardens because of the considerable nutrition present in the compact plants. Heads are crisp, uniform and disease-resistant. It is easy to grow, hardy and versatile. Delicious as a salad vegetable or when boiled and served as ordinary cabbage. Sowing: For early harvest, start indoors 6 weeks before first frost. Before setting out, harden plants for one week by putting outdoors during the day. Except in cool areas, delay direct seeding outdoors until midsummer, to reduce the possibility of plants going to seed during hot weather (or fall in the south). Select sunny location where cabbage was not grown the previous year. Cultivate and enrich the soil with vegetable food. Firm soil over seed. Care: Water regularly and feed every 3-4 weeks. Protect from insects. Harvest: When head is firm, cutting just under head. Your Health: Contain Calcium, Iron and Vitamins A, B1, B2 Niacin and C.