This species has been cultivated as a food crop for many hundreds of years and, in that time, several quite distinct forms have arisen. The nomenclature of these forms is confused, to say the least, and by no means universally accepted. We have followed the treatment used by GRIN, though it is very likely to be revised in the future[].

Common Name: Chinese Cabbage

General Information

Chinese cabbage is an annual to biennial plant derived in cultivation from Brassica rapa. Growing around 45cm tall from a taproot that is not fleshy, it usually has more than 20 basal leaves, forming an oblong or subobovoid, compact head with strongly flattened perioles[].
The plant is one of the most important vegetables in China and Japan, where it is widely cultivated for its edible leaves and stem[].

Known Hazards

The oil contained in the seed of some varieties of this species can be rich in erucic acid which is toxic. However, modern cultivars have been selected which are almost free of erucic acid.

Botanical References

Range

A cultivar of garden origin.

Habitat

Not known in the wild, it is possibly a cross between B. campestris rapa (the turnip) and B. napus chinensis (Pak-choi)[].

Properties

Edibility Rating
Medicinal Rating
Habit	Annual
Height	0.45 m
Pollinators	Bees
Self-fertile	Yes
Cultivation Status	Cultivated

Cultivation Details

Plants prefer coolish weather during their growing season, a temperature range of 13 - 20°c is ideal[].
Succeeds in a well-drained fertile preferably alkaline soil[, , ]. Succeeds in acid and alkaline soils[, ]. Prefers a pH in the range 6.5 to 7[]. Tolerates a pH in the range 4.3 to 6.8. Prefers a heavy soil[] and grows badly in sandy ones[]. Prefers full sun[, ] and a sheltered position[]. Likes some shade[]. Drought resistant according to one report[], whilst another says that the plants are shallow-rooted and have very little resistance to drought[]. They require about 5 gallons of water from sowing to maturity[].
It looks like a large cos lettuce or cabbage and has a crisp, watery texture with a mustard-like taste[]. There are many named varieties[, ]. Those forms with loose heads were developed for areas with hotter summers, whilst compact-headed forms were developed for cooler areas[]. The loose-headed forms are less prone to bolt, are more resistant to cold and are more disease-resistant[]. An annual to biennial species, it is normally grown as an annual[]. Plants take from 55 - 100 days from sowing to maturity, depending on variety, the loose-headed forms are usually 2 - 3 weeks faster than compact-headed forms[]. Plants do not like root disturbance so should not be transplanted unless grown in individual pots[].
Plants are highly resistant to fungus attacks and the cabbage moth[], they are also slow to bolt in hot weather[]. Some cultivars are more resistant to bolting when sown in spring than other forms[].
There is some evidence that interplanting this species with dill and garlic can lessen the attacks of caterpillars[].
A good bee plant[].

Edible Uses

Leaves - raw or cooked[, , ]. A crisp, watery texture with a naturally sweet taste, it is best eaten raw in salads[, ]. The plant can be eaten as a young seedling, or left to grow into a mature plant[]. The flavour is quickly ruined by prolonged cooking[]. Leaves can also be dried for winter use[]. The heads of mature plants can be 50cm long and weigh up to 4.5 kg[, ]. Fresh leaves do not store well and are best used within a day or two of harvesting[]. A nutritional analysis is available[].

Flowering shoots - raw or cooked[]. Sweet and tender[].

Medicinal

The leaves are depurative[].

Other Uses

None known

Propagation

Seed - sow in situ

Add a Comment:

If you have any useful information about this plant, please leave a comment. Comments have to be approved before they are shown here.

Name:

Email(Private):

Message:

Captcha: what is lesser, 17 or 71?