Chinese Cabbage Cultivation was circa 500 CE in China, and Korea. The cabbage is used as a base for Kimchi. The Chinese Cabbage comes in two verities:
- Brassic Chineusis (Bok Choy), Dark glossy leaves and thick white stems
- Brassic Pekineusis, cylindrical head and crinkly leaves
- How to Grow Chinese Cabbage – Harvest to Table
Sow seed directly in the garden; seedlings transplanted into the garden may be shocked into bolting to seed. In mild winter regions, plant Chinese cabbage in late summer or autumn for a late autumn harvest. Planting and spacing. Sow seed ½ inch deep and 4 inches apart.
- Chinese Cabbage Grow Guide – GrowVeg.com
Sow in spring while the soil is still cool. Plant again in late summer for harvesting in the fall.
Our Garden Planner can produce a personalized calendar of when to sow, plant and harvest for your area.
- How to grow Chinese cabbage / RHS Gardening
Chinese cabbage is often sold as Chinese leaves. It is fast growing and can be ready for cutting in as little as six or seven weeks.
- Tips for Growing Chinese or Napa Cabbage – The Spruce
There are many types of Chinese cabbage, but the type most associated with the term Chinese cabbage is also known as Napa cabbage.
- Planting Chinese Cabbage: Chinese Cabbage Growing In The Garden
Chinese cabbage (Brassica pekinensis) is an oriental vegetable that is used a lot in sandwiches and salads instead of lettuce. The leaves are tender like lettuce even though it is a cabbage.