Chinese Cabbage Seeds - Vitaminna. Heirloom, Non-GMO. Brassica rapa var pekinensis. Other names: baechu, baguio, bai cai, cai bac thao, cai dai, celery cabbage, Chinese leaves, da bai cai, hakusai, huang ya cai, huan ya bai, jie jin bai chai, kala gowa, kobis cina, kubis cina, kubis panjang, loose head Chinese cabbage, 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. 20-24 days for baby leaf, 45-55 days for maturity. Cool season annual. This vegetable green is familiar in households throughout Japan. The dark green leaves are crinkled and thick. Tolerant to cool temperatures, this vigorous grower is slow to bolt. Chinese cabbage prefers cool temperatures for its main growing season. Prepare fertile, well-drained soil. In temperate areas sow seeds in spring/summer after last frost or late summer/early fall. Plant year round in tropical areas. Keep soil moist. Fertilize as needed. Exposure to frost or prolonged temperatures below 50?F may result in bolting. Harvest at any stage. 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. Loaded with vitamin A, this flavorful green is a perfect addition to a salad or stir-fry. ~16437 seeds / oz.
Chinese Cabbage Seeds - Vitaminna -4 g Packet ~2350 Seeds - Non-GMO, Heirloom - Asian Garden Vegetable & MicrogreensSKU: 58388In Stock: yesPrice: |  |
