Citrus Chinese Cabbage is an F1 hybrid that brings an unexpected twist to the Brassica family: a deep orange interior that sets it apart from traditional pale green varieties. Ready to harvest in just 54 days, this compact bush-form cabbage thrives in the cooler temperatures of late summer and fall, though patient spring growers can succeed with careful attention to prevent bolting. It's a variety bred to deliver both speed and visual drama to your garden bed.
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Moderate
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Moderate
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The striking deep orange interior is the real surprise here, making this hybrid visually distinctive among Chinese cabbages. At 54 days to maturity, it moves quickly from transplant to harvest, fitting neatly into fall cropping schedules when day length naturally shortens and temperatures cool. The compact spacing requirement, just 6 inches between plants, means you can grow a surprising abundance in a small area, and heads will keep for 1 to 2 months in cool storage if properly wrapped.
As an edible vegetable, Citrus Chinese Cabbage is used in stir-fries, soups, and fresh preparations typical of Chinese cabbage cuisine. The tender leaves and dense head are suited to both raw salads and cooked applications, offering the mild, slightly sweet flavor profile common to napa-type cabbages.
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Sow 2 seeds per cell 1/4 inch deep in 72-cell plug trays, keeping soil temperatures above 75°F until germination. Once sprouted, maintain air temperatures at 60 to 70°F and transplant out in 3 to 5 weeks, around the last frost date. Handle seedlings carefully to avoid disturbing roots.
Transplant at the last frost date for spring crops, taking care not to disturb roots and watering in plants thoroughly. For summer and fall crops, transplant seedlings started in mid-to-late June.
Direct seed from late May to mid-July for summer and fall-planted crops.
Harvest heads when they reach full size and feel firm to the touch, typically around 54 days after transplanting or direct seeding. Cut heads at the base with a sharp knife.
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