Chinese cabbage is the name used to refer to a couple of types of leaf vegetables used in Chinese cuisine. The two main types being Bok Choy and Napa cabbage. Chinese cabbages are the most widely grown vegetables in China Comes in both annual and biannual forms but is generally grown as an annual. They form either a tight head of overlapping leaves or tight core stems with looser leaves on top like the Bok Choy. The head shapes and sizes vary between type but are generally harvested smaller than the usual western varieties of cabbage. Sowing to harvest can vary from 50 to 100 days The looser leaves varieties are colder tolerant than the tight headed varieties. The leaves are generally eaten raw or lightly cooked in stir-fries.
Choose the Right Time Chinese cabbage is a cool-season crop. Best grown in early spring or late summer/early fall. Ideal temperature: 13–20°C (55–68°F). Hot weather can cause plants to bolt (flower early).
Prepare the Soil Use well-draining, fertile soil rich in organic matter. Soil pH should be 6.0–7.5. Mix in compost or well-rotted manure before planting.
Planting Seeds Sow seeds directly in the garden or start in trays. Plant seeds 1 cm deep. Space plants 30–45 cm apart with rows 45–60 cm apart. Seeds germinate in 5–10 days.
Sun & Water Needs full sun to partial shade. Water regularly to keep soil evenly moist. Uneven watering can cause bitter leaves or splitting.
Thinning & Care Thin seedlings once they are a few centimeters tall. Mulch to retain moisture and keep roots cool. Remove weeds carefully to avoid disturbing shallow roots.
Feeding Feed with a nitrogen-rich fertilizer every 2–3 weeks. Avoid over-fertilizing, which can lead to loose heads.
Pest Protection Common pests: cabbage worms, aphids, flea beetles. Use netting, row covers, or organic sprays like neem oil. Check leaves regularly, especially undersides.
When to Harvest Chinese cabbage is ready 60–80 days after planting. Harvest when the head feels firm and compact when gently squeezed. Heads are usually 30–45 cm tall, depending on the variety. Don’t wait too long—overmature heads may split or become bitter.
How to Harvest Use a sharp knife or garden shears. Cut the plant at the base, just above soil level. Remove any damaged or yellow outer leaves.
Partial Harvest Option You can pick outer leaves earlier while the plant continues growing. This is useful if you want smaller harvests over time.
Best Time to Harvest Harvest in the early morning when leaves are crisp and hydrated. Avoid harvesting during the heat of the day.
After Harvest Care Gently clean off soil—do not soak. Store in the refrigerator (crisper drawer). Keeps fresh for 2–4 weeks when wrapped loosely in plastic or paper.
End-of-Season Tip Harvest all heads before temperatures drop below freezing. Light frost is tolerated, but hard frost can damage the heads.
