Chinese cabbage is grown on a year-round basis with a peak in the summer months.Botanically, this chinese cabbage variety belongs to the Brassica family; a large class of leafy/flower-head vegetables which also includes brussels sprouts, kale, cabbage, and broccoli. It’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. it is a very natural source of electrolytes and minerals like calcium, potassium, phosphorous, manganese, iron and magnesium and an abundant source of soluble and insoluble dietary fiber. Sweet, crunchy, flavorful Chinese cabbage can be eaten raw, added to salads, sandwiches, and burgers.