The following content is syndicated content. If you have the chance to travel to Europe, visiting museums is a pretty traditional thing to do. This summer, I had the chance to travel to Switzerland – and to visit a couple of museums with close ties to woodworking. In and near the town of Brienz, you’ll […]
The common name Chinese cabbage is applied to two cool-weather species that are not very closely related to cabbage. Their leaves and stalks have a lettuce like flavor and are eaten raw in salads or cooked. The more common type, B. pekinensis, grows 18 to 20 inches tall in a vase- shaped cluster of leaves; when the outer leaves are removed, an oval core of tender, loosely compressed light green leaves is exposed.