This uniquely Asian vegetable in the cabbage family is grown for its large edible stem that can be harvested from 45 to 60 days after sowing. Young plants are harvested whole and used in a variety of cooked dishes. Stems are harvested when 10 to 12” long x 1-1 ½” in diameter and are peeled before use. The plant is tolerant to hot wet conditions. It grows very few side shoots and produces white flowers.