Maruba Santoh Chinese Cabbage Seeds | Brassica rapa | Round Loose-Head | Heat Tolerant | Year-Round | 35 Days

Maruba Santoh Chinese Cabbage Seeds – Brassica rapa | Round Loose-Head | Heat Tolerant

Maruba Santoh (Brassica rapa, pekinensis group) is one of the most versatile and productive Chinese cabbages available — and a true four-in-one vegetable. Fast-maturing at just 35 days, it produces vibrant chartreuse-green, round, smooth leaves with flat white petioles and a distinctive dual flavor: the leaves deliver a mild, piquant, mustardy character while the white stems offer the juicy, crisp taste of pac choy. Unusually heat tolerant for a Chinese cabbage, making it an excellent candidate for year-round growing in warm climates. High-end chefs prize it for its edible blossoms as well.

Four Vegetables in One

• Young leaves – salad green: Harvest at any stage for fresh salad mix — mild, tender, and slightly mustardy
• Mature leaves – cooking green: Stir-fry, steam, or braise the round chartreuse leaves
• White petioles – pac choy substitute: Juicy, crisp stems with a clean pac choy flavor
• Edible blossoms: Small yellow flowers prized by high-end chefs as a garnish or stir-fry ingredient

Variety Details

• Botanical Name: Brassica rapa (pekinensis group)
• Type: Round loose-head Chinese cabbage — cool-season; heat tolerant
• Leaf: Round, smooth, vibrant chartreuse-green with flat white petioles
• Flavor: Leaves — mild, piquant, mustardy; stems — juicy, crisp pac choy taste
• Days to maturity: 35 days (full head); harvestable at any earlier stage
• Germination: 5–10 days at 50–85°F
• Heat tolerance: Good — suitable for year-round growing in warm climates

Culinary Uses

• Fresh salads and salad mix — young leaves are tender and mild at any harvest stage
• Stir-fries with garlic, ginger, and oyster sauce — leaves wilt quickly; stems hold texture
• Steamed or braised as a simple side vegetable
• Soups and hot pot — both leaves and stems hold well in broth
• Microgreens — sow densely and harvest at 7–14 days for an intense, peppery-mild microgreen
• Edible flower garnish — small yellow blossoms used in fine dining as garnish or briefly stir-fried
• Japanese-style pickles — quick-pickled with salt and rice vinegar
• Slaws and fresh sides — the firm round leaves hold dressing well raw

Planting Guide

• Sowing depth: ¼–½ inch deep
• Germination temperature: 50–85°F
• Germination time: 5–10 days
• Spacing: 10–12 inches apart; rows 18–30 inches apart
• Sun: Full sun; moist, well-draining soil
• Days to maturity: 35 days (full head); harvest outer leaves at any stage for cut-and-come-again production
• Season: Cool-season preferred; more heat tolerant than most Chinese cabbages — suitable for spring, summer, fall, and year-round in mild climates