Vitaminna Chinese Cabbage Seeds | Brassica rapa | Japanese Vitamin Greens | Slow to Bolt | High Vitamin A | 45–60 Days

Vitaminna Chinese Cabbage Seeds – Brassica rapa | Japanese Vitamin Greens | Slow to Bolt

Vitaminna (Brassica rapa), also called “vitamin greens,” is a deeply nutritious non-heading Chinese cabbage familiar in Japanese households and prized throughout Asia for its rich flavor, impressive cold tolerance, and slow-bolting habit. Dark green, crinkled, thick leaves grow on long, sturdy white stems — similar in form to bok choy, to which it is closely related. Unlike cooked spinach or chard, Vitaminna has a sweeter, milder flavor and a pleasant texture with no chalkiness or astringency. Rich in Vitamin A and other nutrients — as nourishing as it is delicious. Matures in 45–60 days; highly productive across Zones 3–9.

Variety Details

• Botanical Name: Brassica rapa
• Common Names: Vitaminna, Vitamin Greens, Japanese Vitamin Green
• Type: Non-heading Chinese cabbage — related to bok choy; cool-season annual
• Leaf: Dark green, crinkled, glossy; grows in a cluster habit 8–12 inches diameter
• Stems: Long, sturdy white petioles
• Flavor: Mild, sweet — no chalkiness or astringency; milder than spinach or chard
• Nutrition: High in Vitamin A
• Days to maturity: 45–60 days
• Germination: 8–12 days
• Cold tolerance: Excellent; slow to bolt even in fluctuating temperatures
• Hardiness: Zones 3–9

Culinary Uses

• Fresh salads — mild enough to use raw; glossy dark leaves add color and nutrition to any mix
• Stir-fries with garlic, sesame oil, and oyster sauce
• Japanese soups — miso, shabu-shabu, sukiyaki, and noodle broths
• Korean preparations — blanched with doenjang dipping sauce or added to jjigae
• Braised greens with stock, butter, or coconut milk
• Whole leaves as wraps and ssam vessels for rice and grilled meats
• Lightly pickled — salt-wilted and dressed with rice vinegar and sesame
• Smoothies and juicing — mild flavor blends easily; high in Vitamin A

Planting Guide

• Season: Spring after last frost, or late summer through fall for a cool-season harvest. Performs best in cool weather.
• Sowing depth: ⅛ inch deep in fine, well-draining soil in full sun.
• Spacing: Thin or transplant to 18–24 inches apart, rows 24–36 inches apart.
• Germination: 8–12 days in warm soil.
• Watering: Keep soil consistently moist. Fertilize regularly for lush, rapid leaf growth.
• Cold tolerance: Highly tolerant of cool temperatures and slow to bolt even in fluctuating conditions — an excellent choice for shoulder-season plantings.

Harvesting

• Harvest outer leaves continuously as the plant grows for a cut-and-come-again approach, or cut the whole plant cleanly at the base at 45–60 days.
• Flavor sweetens slightly with cooler temperatures and light frost — fall crops are often the most flavorful.
• Harvest in the morning for best moisture and texture.