Tokyo Bekana Seeds | Brassica rapa | Baby Chinese Cabbage | Mild & Lettuce-Like | Cut-and-Come-Again | 45 Days

Tokyo Bekana Seeds – Brassica rapa | Baby Chinese Cabbage | Mild & Lettuce-Like

Tokyo Bekana (Brassica rapa, chinensis group) is a delightful baby Chinese cabbage that bridges the gap between lettuce and Asian greens. Its pale green, ruffled, lacy leaves are so mild and tender that many mistake it for a fancy loose-leaf lettuce variety — making it one of the most approachable and crowd-pleasing Asian greens for Western markets and home gardens alike. Adds beautiful loft to salad mixes, makes a sweet never-bitter slaw, and regrows for multiple cuttings with very little coarse stalk. Fast-maturing, versatile, and endlessly productive.

Harvest as microgreens in 7–14 days, baby leaf at 20 days, or grow to full maturity at 10–12 inches tall in about 45 days. A market grower and home gardener favorite for baby leaf mixes, bunched salad greens, and cut-and-come-again production.

Variety Details

• Botanical Name: Brassica rapa, chinensis group
• Type: Baby Chinese cabbage — cool-season annual
• Leaf: Pale green, ruffled, curled, lacy — resembles loose-leaf lettuce
• Flavor: Mild, sweet, never bitter; excellent raw or lightly cooked
• Microgreens: 7–14 days
• Baby leaf: ~20 days
• Full head: ~45 days (10–12 inches tall)
• Cut-and-come-again: Yes — regrows for multiple harvests from a single planting

Culinary Uses

• Salad mixes — pale lacy leaves add color, loft, and mild sweetness with no bitterness
• Slaws — mild enough to use raw without blanching; pairs with sesame, citrus, or creamy dressings
• Microgreens — delicate and beautiful; excellent for restaurant garnishes and fresh salad trays
• Stir-fries with garlic and sesame oil — wilts quickly, best added at the last moment
• Soups and hot pot — adds mild leafy bulk without overpowering the broth
• Market bunching — highly visual with pale ruffled leaves; excellent retail presentation
• Asian-style wraps and rice paper rolls

Planting Guide

• Season: Cool-season annual. Sow in spring after last frost, or from late summer through fall.
• Sowing: Sow seeds ¼ inch deep in fertile, well-draining soil in a sunny location.
• Watering: Keep soil consistently moist. Fertilize regularly for lush, rapid growth.
• Bolting: Avoid prolonged temperatures below 50°F to prevent premature bolting.
• Microgreens: Broadcast seeds densely on moist soil in a shallow tray, cover lightly, and keep uniformly moist until germination.

Harvesting

• Microgreens (7–14 days): Cut at 3–4 inches tall when cotyledons are fully open.
• Baby leaf (~20 days): Cut outer leaves or the whole plant just above the base — it will resprout from the base for additional cuts.
• Full head (~45 days): Cut at soil level when 10–12 inches tall for bunching or whole-head harvest.
• Regrows for multiple cuttings from a single planting — ideal for continuous market production.