Growing Chinese cabbage, also Wong bok, wong nga pak, napa cabbage
Brassica rapa (Pekinensis Group) : Brassicaceae / the mustard or cabbage family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| P | P |
(Best months for growing Chinese cabbage in New Zealand - cool/mountain regions)
- P = Sow seed
- Easy to grow. Sow direct in the garden. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 50°F and 68°F.
- Space plants: 12 inches apart
- Harvest in 8-10 weeks. Harvest whole head or you can take a few leaves at a time..
- Compatible with (can grow beside): Dwarf (bush) beans, beets, celery, cucumber, onions, marigold, nasturtium, rhubarb, aromatic herbs (sage, dill, chamomile, coriander), lettuce, potatoes
- Avoid growing close to: Climbing (pole) beans, tomato, peppers (chilli, capsicum), eggplant (aubergine), strawberry, mustard
Large oval shape with crinkly light green leaves and white stems. Wider at the base. Grows easily from seeds. Prefers cooler weather. Best grown fast with plenty of fertiliser and water.
Watch for slugs and snails.
Culinary hints - cooking and eating Chinese cabbage
Use in stir-fry. Has a milder flavour than regular cabbage.
Shred the inner leaves and stems to use in coleslaw salad.
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