(Brassica rapa var. pekinensis) Originating in the Beijing region of China and widely used in East Asian cuisine, Chinese cabbage is easy to grow, as is its round-headed cabbage relative. It is sometimes planted in the early spring for a mid-summer harvest. It is also planted in mid-summer for fall harvest (which is best for those with very hot spring temps). The self-sufficient plants require little tending but require regular watering, especially during hot weather. Ideal germination temperature is 75 F. Sow in place, ¼ inch deep, spacing plants 12-18 inches apart, or carefully transplant when the seedlings are four weeks old.
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 in 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.
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!
75-80 Days. A tender and delicious classic old European selection. This is an excellent Chinese cabbage, with a gourmet flavor perfect for home gardens. The big, tall plants are heading to semi-heading. This high-yielding variety will make tons of stir fry, soups, and of course, kimchi!
- 75-80 Days
- Full Sun
- Sprouts in 7-10 Days
- Seed Depth: 1/4"
- Ideal Temperature: 50-75 F
- Plant Spacing: 10"
- Frost Hardy: Yes
- Brassica oleracea
Growing Tips: Prefers cool weather and ample, even moisture. Sow seeds or set transplants into rich soil. Time plantings for spring or fall harvest.
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 this 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.