A mild and nutty flavour distinguishes this non-head-forming Chinese cabbage. The fresh green, loose, and crisp leaves are harvested continuously from 6 cm and larger. Even after bolting, the flower buds are edible and delicious with a sweet taste. The combination of textures and flavours make pai tsai a true delicacy.
Sow mid-July to early August in seedling trays. After 3–4 weeks, transplant at a distance of 30 cm on all sides. You can sow early in May, but if sown in May, it will bolt.) Harvest in September and October. Protect from frost in sheltered areas or a plastic tunnel cold frame.