Common Name : Cabbage, Napa
Scientific Name : Brassica rapa
Chinese cabbage can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group and the Chinensis Group. These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower.
Chinese Cabbage Use
- Napa cabbage can be eaten raw in salads.
- Cabbage has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it’s cooked with.
Chinese Cabbage Care
- Plant the seedlings about 40-60 cm apart.
- Cabbage needs at least 6 hours of full sun each day.
- Moderately water the plant.
- Keep soil moist with mulch and water 2 inches per week.
- Mulch thickly to retain moisture and regulate soil temperature.
- Feed plants with a liquid plant food when they begin to form heads.
- The space between the seedlings should be large keeping in mind that the cabbage heads or heart to grow.
- The heads of the small varieties start to mature merely after eight weeks while the larger ones take about 14 to 22 weeks to develop.
- Start cabbage seeds indoors 6 to 8 weeks before the last spring frost.
- Harvest when the heads reach the size you want.
- After harvesting, remove the entire stem and root system from the soil to prevent disease build up.