Womboks are known to have been cultivated in China since the 5th Century and remain one of the most popular vegetables in Asia. There are tens if not hundreds of varieties, ranging from compact round barrels to long, slim cylinders and many shapes in-between.
While most varieties do best under cool conditions, they can be grown at various times of year in every state of Australia. Womboks are field grown and harvested when the heads are firm and appear mature. Under ideal conditions womboks can be kept with little loss of quality for up to 2 months. Stored in a loosely closed plastic bag in the home refrigerator the inner leaves can stay fresh for several weeks.
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