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Vegetable Description: Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Vegetable Botanical Name: Brassica rapa var. pekinensis
Other Common Names: Chinese Cabbage, Napa, Michihli,
Vegetable Duration: Biennial
Vegetable Days to Maturity: 75
Vegetable Seeds Per Oz: 8900
Vegetable Height: 12” to 18”
Vegetable Spacing: 18 in to 24 in
Vegetable Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds about 1/4” under soil surface, with 24” - 30” between plants.
Vegetable Seed Saving: Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.
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