This Chinese cabbage produces large, white, crisp and juicy stems at its base, which end in slightly bitter green leaves. Very common in Asian cuisine, it can be cooked like cabbage and mustards, raw or cooked, sautéed or steamed. It can be kept for a few days in the refrigerator after harvesting. Good heat resistance.

ADDITIONAL INFORMATION

Seeds

~300

Difficulty       

Easy

Sowing        

Direct, Indoor

Lifecycle      

Annual

Root cellar   

No

Sowing season       

Spring, Summer

Growing tips

Conditions of germination:

depth of sowing: 1 cm

optimal temperatures of germination: 10 to 30 ºC

time for germination: 7 to 10 days

When to sow:

indoor sowing 4 to 6 weeks before the last frost date in your area OR

direct seeding after the last spring frost

Sowing technique: in pocket

Inside the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the seedlings if space is available or keep only the most beautiful ones.

for indoor seedlings: transplant into individual containers while waiting for transplanting in the garden OR

for direct seedlings: transplant to their final location in the garden

Transplanting outdoors (for seedlings started indoors):

When all risk of frost is removed

Distance in the garden:

between plants: 30 cm

between rows: 30 to 45 cm

Height of the plants: 20 to 30 cm

Soil: rich, well drained, humid

Exposure: full sun

Days to harvest: 40 to 50 days