Chinese cabbage

Sweet and easy.
Common name : Chinese cabbage
Scientific name : Brassica rapa var. chinensis
Family : Brassicaceae
Category : Veggies
Type of plant : Annual
Easy peasy
Easy peasy
Edible
Edible
A cross between a salad and a cabbage? Well, not exactly, because the Chinese cabbage is technically a turnip ! Increasingly grown in Northern Europe and elsewhere, its sweet taste is one of its qualities. Others include its ease of cultivation, rapid growth - around 60 days from sowing to harvest - and a high nutritional value for very little work. Convinced?

Sowing & planting

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Harvestint

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F
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Caracteristics

Exposition
Water needs
Granulométrie plants.granulometry_3
Frost-resistance Medium
Zone USDA 8b
Height 15 - 45
pH 6.2 - 6.8

Sow my chinese cabbage

The Chinese cabbage will appreciate rich and light soils. A good sun exposure is essential for its development. Sow preferably between July and August - warm temperatures will speed up germination, and shorter days will prevent it from going to seed quickly. The first leaves should appear after about a week. Sow in open soil, in lines 30 cm apart. No need for transplanting, which can cause early emergence.

Thin out my chinese cabbage

When plants have 4 or 5 leaves, only keep vigorous plant, one every 30 cm. Add some mulch if you can - grass clippings or dead leaves will do !

Water my chinese cabbage

The Chinese cabbage grows pretty fast, with superficial roots, so it doesn't respond very well to drought. Keep the soil always slightly moist.

Check on my chinese cabbage

If the season is hot and dry, watch out for flea beetles which appreciate its tender leaves. Fighting Flea beetles is simple : spray the leaves with water!

Reap my chinese cabbage

The Chinese cabbage is generally harvested 2 months after sowing, from September to November/ Chinese cabbage can withstand the first frosts. You can protect the last plants with a veil if needs arise. To consume in salad, do not keep it more than 4 or 5 days before using it. If you plan to cook it, you can keep it for a few weeks in a dark and cool room, away from frost.

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