Crisp, crunchy
and available
12 months of
the year.
WOMBOK
Scientific Name: Brassica rapa subspecies pekinensis and chinensis
Also known as:
Chinese cabbage.
Availability:
Wombok requires warm growing conditions, deep, well-drained, fertile soil and consistent, plentiful moisture. The great diversity in climates in Rugby Farm’s growing areas, ensure Wombok can be produced 12 months of the year.
Seasonal information
Nutritional Information:
Wombok contain Vitamin A and C, folate, calcium, iron, and magnesium and dietary fibre.
The History:
The Wombok or Chinese cabbage as it is also known was thought to be cultivated in Zhejiang China in the 14th century where it then moved north and was studied by the Ming Dynasty for it’s medicinal qualities. From there it was distributed all over the world.
How to Store:
Keep wombok in a plastic bag in the crisper of the refrigerator until you are ready to use.
How to Use:
For hints, tips and ideas on how to best enjoy Wombok, visit www.taste.com.au
References: Wikipedia