Chinese cabbage (Brassica rapa) is a cool-season vegetable that defies its common name: it's actually more closely related to mustard than true cabbage, with tender, crinkly leaves that are far more delicate than their sturdy cabbage cousins. Growing 9 to 12 inches tall and 6 to 9 inches wide, this annual thrives in full sun to partial shade and prefers moderate moisture and slightly acidic to neutral soil (pH 6.0 to 7.5). The real appeal lies in its mild flavor and crisp texture, which make it far more versatile in the kitchen than traditional cabbage, and its preference for cool weather means spring and fall gardens are where it truly shines.
Partial Sun
Moderate
2-11
12in H x 9in W
—
High
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Chinese cabbage demands cool conditions and resents being moved around, so starting seeds indoors in peat pots six to seven weeks before your frost-free date gives seedlings the gentle transition they need without transplant shock. Space plants 15 to 20 inches apart in rich, nitrogen-boosted soil, keep the ground consistently moist, and you'll be harvesting firm heads in weeks rather than months. The cylindrical or barrel-shaped types commonly sold in U.S. markets grow quickly in spring and fall, rewarding patient gardeners with tender leaves that bolt if temperatures rise too quickly.
Chinese cabbage works beautifully raw in slaws and salads where its mild flavor and tender leaves won't overpower other ingredients, and it's equally at home stir-fried, steamed, or braised in Asian cuisine where it originated. The thin, less-rugged leaves cook down quickly compared to storage cabbage, making it ideal for quick weeknight meals.
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Sow seeds indoors in peat pots 6 to 7 weeks before your spring frost-free date. Maintain soil temperature between 55 and 70 degrees Fahrenheit for germination. Transplant outside when seedlings are 4 to 5 weeks old, before warm weather triggers bolting.
Harden off seedlings and transplant into rich garden soil spaced 15 to 20 inches apart. Time transplanting so plants mature before warm weather arrives, which encourages bolting.
Harvest as soon as the first heads begin to feel firm to the touch. Pick before the plants are completely mature and before warm weather encourages bolting, which renders them bitter and tough.
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