Chinese Cabbage Seeds - Aichi. Heirloom, Non-GMO. Brassica rapa Pekinensis group. Other names: baechu, baguio, bai cai, cai bac thao, cai dai, celery cabbage, Chinese leaves, da bai cai, hakusai, heading Chinese cabbage, huang ya cai, huan ya bai, jie jin bai chai, kala gowa, kobis cina, kubis cina, kubis panjang, nappa, nappa cabbage, pe tsai, petsay tsina, phakkaat khaao plee, sawi, sawi pahit, siew choy, ta paak tsai, won bok, wong bok, wong nga pak. 70 days. Cool season annual. 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. 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. Note: Chinese Cabbage requires vernalization. Bud differentiation and bolting results from low temperatures of 41?F for a week or 50?F for two weeks. For spring harvest, transplant seedlings with 5-7 true leaves raised at 73-75?F during the day and over 53?F at night. Providing plants with adequate water and fertilizer after transplanting will promote faster growth. 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. ~9000 seeds / oz.
Chinese Cabbage Seeds - Aichi -2 g Packet ~648 Seeds - Non-GMO, Heirloom - Asian Garden VegetableSKU: 58273In Stock: yesPrice: |  |
