Chinese Cabbage Seeds
Grow Chinese cabbage for its superior freshness, juicy texture, and mild, sweet flavor compared to store-bought varieties. It is a versatile vegetable that can be eaten raw, cooked in stir-fries or soups, and is an essential ingredient for dishes like kimchi and dumplings. Additionally, Chinese cabbage is a nutritious choice, packed with vitamins, minerals, antioxidants, and fiber, supporting a healthy immune system, strong bones, and cellular health.
Michihili Chinese Cabbage is a classic Napa-type heirloom prized for its tall, cylindrical heads, crisp white ribs, tender green leaves, and mild, sweet flavor. Long popular in Asian cuisine and home gardens, this dependable variety produces upright heads that are excellent for fresh salads, stir-fries, soups, steaming, and traditional fermented dishes such as kimchi. Its distinctive elongated shape and crisp texture make Michihili one of the best-known and most widely grown Chinese cabbage varieties.
Flavor Profile
Michihili has a mild, sweet cabbage flavor with tender leafy tops and crisp, juicy white ribs. The texture is lighter and more delicate than round cabbage, making it excellent both raw and cooked. The leaves readily absorb sauces, broths, and seasonings without becoming heavy.
Growing Information
Sow seeds directly outdoors or start transplants for spring and fall crops. Space plants 12–18 inches apart in rows 24–30 inches apart. Chinese cabbage grows best in cool weather with steady moisture and fertile soil. Avoid heat stress, drought, or delayed transplanting, as these conditions may encourage bolting before heads form properly.
Harvest & Storage
Harvest when heads become tall, firm, and well filled. Cut at soil level with a sharp knife, removing any damaged outer leaves. Fresh heads store well under refrigeration for several weeks and are best used while crisp and juicy. For kimchi or fermentation, harvest heads at full size for maximum leaf and rib quality.
Quick Facts
| Botanical Name | Brassica rapa subsp. pekinensis |
| Plant Type | Cool-season annual |
| Head Shape | Tall Cylindrical Napa Type |
| Head Color | Pale Green with White Ribs |
| Days to Harvest | 70–80 days |
| Sun Requirements | Full Sun to Light Shade |
| Best Season | Spring and Fall |
| Difficulty | Easy to Moderate |
Blues F1 Chinese Cabbage is a premium Napa-type hybrid prized for its beautiful barrel-shaped heads, crisp texture, and exceptional eating quality. This vigorous variety produces dense, well-filled heads with broad pale-green leaves, bright white ribs, and an attractive, uniform appearance that is equally suited for home gardens and fresh-market production. With excellent disease resistance, dependable yields, and outstanding flavor, Blues F1 is an excellent choice for fresh salads, stir-fries, kimchi, soups, and numerous Asian-inspired dishes.
Flavor Profile
Blues F1 has a mild, sweet flavor with crisp, juicy leaves and tender white ribs. Unlike traditional round cabbage, Chinese cabbage has a more delicate texture and subtle sweetness that shines in fresh salads while remaining firm during cooking. The leaves absorb seasonings beautifully, making them ideal for stir-fries and fermented dishes.
Growing Information
- Botanical Name: Brassica rapa subsp. pekinensis
- Plant Type: Cool-season annual
- Head Shape: Barrel-shaped
- Head Color: Pale Green with White Ribs
- Average Head Weight: 3–5 pounds
- Sunlight: Full sun
- Soil: Rich, fertile, moisture-retentive, well-drained soil
- Soil pH: 6.0–7.2
- Days to Harvest: Approximately 65–75 days
Direct sow or transplant into fertile soil during cool weather. Space plants 12–18 inches apart in rows 24–30 inches apart. Maintain consistent moisture throughout the growing season to encourage rapid growth and tightly packed heads. Chinese cabbage performs best in spring and especially fall gardens, where cool temperatures produce the sweetest flavor and highest quality heads.
Harvest & Storage
Harvest when heads become firm, solid, and fully developed. Cut the entire head at soil level using a sharp knife. Store under refrigeration for up to several weeks, or use immediately for fresh salads, stir-fries, soups, and homemade kimchi. The crisp texture also makes it excellent for short-term cold storage.
Quick Facts
| Botanical Name | Brassica rapa subsp. pekinensis |
| Plant Type | Cool-season annual |
| Head Shape | Barrel-shaped |
| Head Color | Pale Green with White Ribs |
| Average Head Weight | 3–5 Pounds |
| Days to Harvest | 65–75 days |
| Sun Requirements | Full Sun |
| Difficulty | Easy |
China Star F1 Chinese Cabbage is an outstanding Napa-type hybrid developed for exceptional head quality, dependable yields, and outstanding disease resistance. Producing tall, tightly wrapped barrel-shaped heads with crisp white ribs and tender blue-green leaves, China Star combines sweet flavor with excellent garden performance. This versatile hybrid is equally at home in fresh salads, stir-fries, soups, and traditional kimchi, making it one of the finest Chinese cabbages for both home gardeners and market growers.
Flavor Profile
China Star has a mild, sweet, refreshing flavor with crisp, juicy white stems and tender leafy tops. The texture is lighter and more delicate than traditional round cabbage while remaining wonderfully crunchy when eaten fresh. Its mild flavor also absorbs seasonings beautifully during cooking and fermentation.
Growing Information
- Botanical Name: Brassica rapa subsp. pekinensis
- Plant Type: Cool-season annual
- Head Shape: Upright Barrel Shape
- Head Color: Blue-Green Leaves with White Ribs
- Average Head Weight: 3–5 pounds
- Sunlight: Full sun
- Soil: Rich, fertile, moisture-retentive, well-drained soil
- Soil pH: 6.0–7.2
- Days to Harvest: Approximately 65–70 days
Direct sow or transplant into fertile, well-prepared soil during cool weather. Space plants 12–18 inches apart in rows 24–30 inches apart. Maintain consistent soil moisture throughout the growing season to encourage rapid growth and dense head formation. China Star performs especially well as a fall crop, where cool temperatures produce the sweetest flavor and firmest heads.
Harvest & Storage
Harvest when heads become firm, solid, and fully wrapped. Cut the head cleanly at the base with a sharp knife, removing any damaged outer leaves. Refrigerate immediately after harvest for maximum freshness. China Star stores well for several weeks under cool, humid conditions and is excellent for fresh use or fermentation.
Quick Facts
| Botanical Name | Brassica rapa subsp. pekinensis |
| Plant Type | Cool-season annual |
| Head Shape | Upright Barrel Shape |
| Head Color | Blue-Green with White Ribs |
| Average Head Weight | 3–5 Pounds |
| Days to Harvest | 65–70 days |
| Sun Requirements | Full Sun |
| Difficulty | Easy |
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