Chinese Cabbage Seeds - WR-70 Days - Hybrid

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. Used in sukiyaki, yosenabe, ohitashi, stir-fries, pickling and salad.

Also known as 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.

Articles on Chinese Cabbage

"Chinese Cabbage vs Chinese Broccoli (Chinese Kale)"

Seeds Per Package

• 1 g packet - Approximately 270 Seeds
• 1 oz - Approximately 7,500 Seeds
• 4 oz - Approximately 30,000 Seeds
• 1 lb - Approximately 120,000 Seeds