Napa cabbage is a large oblong cabbage with delicate, crinkled, pale green to white leaves and crisp, wide white ribs. Its flavor is mild and sweet. It is also known as Peking Cabbage and celery cabbage.1
When to plant: Feb–May, Aug–Oct
- Ready to harvest more quickly than regular cabbage, in 70 to 90 days when planted from seed or 60 to 70 days when using transplants.
- Harvest when the heads feel firm when squeezed. Don't judge simply by size.
- If a head splits, harvest as quickly as possible to prevent disease and pests.
- For smaller heads, plant closer together.
- Frost tolerant to approximately 26º F.
- Heads will still develop in warmer weather, but be sure to keep soil moist.
- Chinese cabbage, Cornell University Growing Guide
Recommended Varieties for Santa Clara County*
|Napa Cabbage, Little Jade, Hybrid||Dense, juicy heads, firm and sweet. 10–12" tall. Plant 10–12" apart|
* Many other varieties may also do well here in Santa Clara County. This list is based on UC Master Gardener trials, taste tests, and feedback from local growers.
1 Napa Cabbage, University of Arizona, College of Agriculture and Life Sciences