This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
(Choux Pitsai. Chinesichen Kohl.
No. 1122. - This is an annual plant, a native of China. The leaves are of an oval form, rounded at the ends, somewhat blistered on the surface, and at the center are collected into a long and rather compact tuft or head. The plant, when well grown and ready for use, resembles a head of Cos lettuce, and will weigh six or seven pounds. It is used like common cabbage, being sweet, mildly flavored, and easy to digest. The young plants are also boiled like spinach.
 
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