An oriental vegetable producing large heads with crisp green leaves, sometimes known as Napa Cabbage.  More subtle and crispy that traditional cabbage so can be eaten raw in salads like a lettuce as well as cooked making it very versatile. Fast growing with high yields 

A very good source of Vitamin A, C, K and Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.
 
When to Sow: Apr- Jul
 
HOW TO SOW CHINESE CABBAGE:
Prepare the planting site  couple of months before hand with plenty of organic matter.

Sow indoors  - In pots or moudules of moist well drained compost and cover with 1cm of soil. Ideal Temp 12°C. Transplant to individial pots when large enough to handle to grow on. Harden off and plant out  when plants are robust enough to withstand pests 30cm appart.

Sow direct - into a prepared seed bed 1cm deep.  Gradually thin to 30cm using the thinnings in salads.
Classification: Hardy Perennial
Group: Greens & Brassicas
Expert Level: Easy To grow
 
Germination Time: 1 week
Harvest Time: Jul - Oct
Site: Full Sun/ Part Shade
Soil Type: Will grow in most soils
Soil Acidity: Alkaline/Neutral
Moisture: Well drained
Care: Apply lime to acidic soil to prevent Clubroot. Keep well watered to prevent bolting, cover with horti fleece to prevent attack from pests
Use: Edible
Harvest: Cut the whole  head at ground level. Can be kept refrigerated for several weeks, can also be blanched and frozen for up to 4 months
 
Days to Maturity:  70 Days
Feed:Manure
Plant Spacing:  30cm