Chinese Cabbage Seeds - Bae Moo Chae - Hybrid

60-70 Days until harvest. This variety of Chinese cabbage (Brassica rapa var Pekinensis) is called Bae Moo Chae Hybrid. It is a cross between Chinese cabbage and radish, making it an annual hybrid. The leaves are smooth and the petioles are thick, while the root is straight and thick like a radish. It adds a spicy and sweet flavor to dishes and is also packed with sulforaphane. This unique hybrid is perfect for adding some variety to your summer salads or traditional Asian meals.Other Common Names:Chinese Cabbage, Wong bok, Da bai cai, huang ya cai, jie qiu bai cai, Hakusai

Culinary Tips : Napa cabbage is a versatile and flavorful vegetable. It's great raw in salads or cooked in stir-fries and soups. It can also be preserved through drying or pickling.

Chinese cabbage seeds - Bae Moo Chae - Hybrid performs best when planted in spring or fall, as they are not suited for hot weather. With careful cultivation, they can even thrive in a greenhouse or cold frame during the colder months, and can also be grown outdoors in Zones 7 and up.

To prevent bolting in warmer summers, consider planting Chinese Cabbage in a partial shade area or using floating row covers. For additional pest control, rotate these plants with other vegetables from the cabbage family. 9,000 seeds per oz.

How to Grow Chinese Cabbage

Sow seeds in spring for early summer harvest. Keep soil moist and use fertilizer as needed. Protect from frost and temperatures below 50°F to prevent bolting. Requires vernalization.

Harvesting Chinese Cabbage

During the fall season, it is recommended to harvest Chinese Cabbage when the heads have reached the desired size. When cutting in the fall, be sure to leave the plant's base intact to allow for potential regrowth of small heads from the stub. While they can tolerate a light frost, it is important to harvest all cabbage heads before a hard freeze occurs at 28°F.