Brassica rapa Pekinensis group
This very old traditional, dento yasai, Chinese cabbage variety is from the Aichi Prefecture of Japan. It produces large barrel-shaped heads with succulent mid ribs. The tender leaves have a mild, sweet, cabbage flavor and compliment other vegetables when prepared cook, pickled, or fresh.
- Cool season annual
- Approx. 560-570 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 145000 seed count per pound.
- Maturity: Approx. 70 days
- Planting season: Spring or late summer/early fall
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Available in 0.25-lb increments, minimum 0.25 lb.
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Cultivation: Chinese cabbage prefers cool temperatures for its main growing season. This variety is a fall to winter harvest type but can also be sown in spring. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Exposure to frost or prolonged temperatures below 50°F may result in bolting.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Chinese cabbage is the main ingredient in kimchee, the national dish of Korea, that is pickled with garlic, ginger, and red peppers. Popular in Japanese soups and braised with meat in sukiyaki. Used in yosenabe, ohitashi, stir-fry, pickling and salad.