ORIENTAL GREENS AND CABBAGES Mustards, as a rule, are the greens most tolerant of heat, can take some frosts, and stay usable longest in the garden; pak choi, tatsoi, and cabbages are apt to bolt in frosty weather or summer heat. All are best in cool spring or fall conditions. Most should be sown where plants are to grow. Sow no deeper than one-quarter inch in moist, rich, well-draining soil. Most types mature in about 45 days; heading varieties require 60-75 days.
The Chinese name for the napa cabbage also means ‘hundred’ and ‘wealth’, so is viewed as a sign of wealth and prosperity in China. Keepsakes are frequently created from jade, amethyst, crystal, glass, porcelain or even simply formed from plastic and they are sometimes found highly decorated in gold or silver. These figures are found on items like key chains, necklaces, earrings, purse chains, and bracelets.
The most famous cabbage art, designated as a significant antiquity, is a small jadeite sculpture that is part of the collection at the National Palace Museum in Taiwan. This ‘Jadeite Cabbage’ also includes a locust and katydid camouflaged in the leaves. The sculptor of the ‘Jadeite Cabbage’ is unknown, but it was first displayed in the Forbidden City's Yonghe Palace, the residence of the Qing Empire's Guangxu Emperor's Consort Jin, who probably received it as part of her dowry for her wedding to Guangxu, in 1889. Two foot long chinese cabbage sculptures can be found in places like railroad stations, and cabbage art is prominent in restaurants and homes.
Try growing your own chinese cabbage for the flavor and maybe a little more fortune will come your way! We offer three Chinese type cabbages--the Hilton, Chirimen Hakusai, and the Pai Tsa. But don’t stop there, try our other delicious Asian greens like Chinese kale, Chinese mustard and Pak Choi.
The best-tasting Chinese cabbage that we have tried, boasting astounding golden color! Golden Beauty cabbage is reminiscent of lettuce hearts for its buttery, super melt-in-your mouth texture. We can’t get enough of this ultra-refined super flavorful variety that is simply the best for stir fry, hot pots and soups. This nutritious type of cabbage has been cultivated in China for over 1000 years. It is considered a culinary staple and cultural symbol, featured in everything from poetry and literature to artwork and even song! Chinese cabbage was celebrated as a medicinal food by prominent naturalist of the Ming dynasty, Li Shizen. After receiving the superfood stamp of approval, Chinese cabbage exploded in popularity and has remained a beloved green since. Introduced over 100 years ago to the United States, this vegetable was received with much fanfare as a nutritious Chinese introduction. The golden yellow variety has increased nutritional benefits and it provides more than twice the potassium of standard broccoli and is replete with minerals and vitamins. The fiber-rich yellow heads are more than equal to whole milk in terms of calcium content and is more bioavailable than milk, meaning your body is able to more effectively use the calcium in chinese cabbage. In our tests the Golden Beauty variety contains about 40% more minerals than standard green varieties. This variety is beloved for its superior mild, sweet, flavor and brilliant lemon yellow color when grown in the right, cool conditions. This tender and tasty variety can be prepared raw or cooked with sublime results! This variety has green outer leaves, but peel them back to reveal the golden beauty!
Held in high esteem in its native range, this cousin of bok choy and tatsoi is beloved as a nutritious and tasty vegetable with deep cultural roots as a culinary emblem of Nagasaki, Japan. Growers of Nagasaki Late cabbage will attest that it has been a culinary staple in the Nagasaki region for many generations, and indeed records show the variety, which is locally called Tojinna, has been grown in Nagasaki since at least the Edo period. Evidence suggests that the introduction of variety actually dates back to the Tang dynasty (618-907). This crispy and flavorful Asian green is locally popular in hotpot, stir fry and soup. The green is particularly popular as a star ingredient in Ozoni, the traditional soup enjoyed at Japanese New Year’s. It’s a favorite cold-hardy green and deeply nutritious.