Chinese Cabbage Seeds

Another cool season vegetable, Chinese cabbage matures quickly and produces crisp, mild-flavored leaves. With it's oblong shape, Chinese cabbage leaves frill out toward the edges with light green and yellow tints. This cool-season vegetable is often used in place of lettuce and other leafy greens. Chinese cabbage offers significantly more vitamins and minerals then regular cabbage. Start growing your own to reap the benefits of this versatile and delicious vegetable!

• Hardy and cold tolerant
• Harvest after just 50 to 75 days
• Packed with nutrients
• Delicious cool-season annual

Eden Brothers' Michihili Chinese Cabbage Seeds, also known as Napa cabbage seeds offer a tight headed green that looks like a pale romaine lettuce, whereas Pak Choy White Stem Chinese Cabbage Seeds, also known as pak choi seeds or bok choy seeds produce a plant 12 to 18 inches in height with smooth white stalks that resemble celery. Expect to harvest your Chinese cabbage 50 to 75 days after sowing your seeds.

If gardening in the lower zones, sow Chinese cabbage seeds directly in the garden as early as four to six weeks before the last frost date in spring. In the warmer zones, plant in the fall when temperatures dip below 75°F. If starting seeds indoors, do so six to eight weeks before the last spring frost. Use well-draining and friable soil with temperatures between 60 and 65°F. Plant three to four seeds about 1/4 inch deep. Chinese cabbage seeds prefer lots of bright sunlight and grow lights may be used if necessary.

Harden Chinese cabbage plants off and transplant outside two to three weeks before the last expected frost and when plants reach about three to four inches in height. Be sure to space your Chinese cabbage plants approximately 24 inches apart or a little closer for smaller plants.

Chinese cabbage plants require two inches of water per week. If cold weather is expected, cover the heads of the plants. After about 70 days or when the heads are firm and reach a desired size, harvest. Cut the Chinese cabbage at its base with a sharp knife, removing any yellow leaves and immediately placing the vegetables indoors or in shade. Chinese cabbage will last in a plastic bag in the refrigerator for just over a week, or you may choose to store cabbage in long-term cold storage for three to four months.

After harvesting Chinese cabbage, the culinary uses are endless. This delicious vegetable may be steamed, boiled, stir-fried, or eaten raw. The cooked leaves offer flavor to soups, stews, pasta dishes, and more. Additionally, Chinese cabbage can be sliced or coarsely shredded for salads and slaws.

For more information about planting, growing, and caring for Chinese cabbage seed, see the Chinese Cabbage Seeds Planting Guide.