Napa Cabbage

Plant Overview

Napa Cabbage (Brassica rapa subsp. pekinensis) is listed in the Brassicaceae family and categorized as a vegetable with a biennial commonly grown as an annual crop life cycle. This profile summarizes growing information for hardiness, light, soil, water, seed starting, maturity, and other available cultivation details. Difficulty is listed as Moderate.

Plant ID

PLT-0046

Family

Brassicaceae

Plant type

Vegetable

Life cycle

Biennial commonly grown as an annual crop

Alternate names

Chinese cabbage, celery cabbage, Peking cabbage, Chinese leaves

Growth habit

Cool-season leafy vegetable forming an upright, dense cylindrical or barrel-shaped head with tender crinkled leaves and broad white midribs

Mature height

Commonly about 1-2 feet at the heading stage; size varies by variety

Mature spread

Variety-dependent; compact and large heading types differ substantially. Follow the selected variety guidance rather than assuming one mature width

Difficulty

Moderate

Growing Conditions

Napa Cabbage is listed for full sun conditions. Water needs are listed as moderate; keep evenly moist without waterlogging. The database soil reference is Fertile, well-drained soil with organic matter. The listed soil pH range is 6.0-7.0, and the listed hardiness range is 2-11 as an annual crop.

Hardiness zones

2-11 as an annual crop

Sunlight

Full sun

Soil

Fertile, well-drained soil with organic matter

Soil pH

6.0-7.0

Water needs

Moderate; keep evenly moist without waterlogging

Plant spacing

Space plants 12-18 inches apart in rows 18-30 inches apart

Seed & Germination

For seed starting, the listed germination time is Outdoor sowings commonly emerge in 7-14 days; temperature, moisture, and seed quality affect timing and the seed depth is Sow about 1/4 inch deep. The listed time to maturity is Mature heads commonly take about 70 days from sowing; young salad leaves may be harvested around 42 days. Timing varies by variety and conditions; check whether packet dates count from sowing or transplanting. Use these values as general reference points and adjust for local climate, seed source, and growing conditions.

Germination

Outdoor sowings commonly emerge in 7-14 days; temperature, moisture, and seed quality affect timing

Germination temperature

Warm seed-starting soil around 75 F supports germination; after emergence, grow seedlings at about 60-70 F

Seed depth

Sow about 1/4 inch deep

Sowing method

Direct sow or use young transplants; schedule heading for cooler weather and shortening days where possible

Start indoors

Start seeds in individual tray cells about 3-5 weeks before transplanting

Transplanting

Transplant at 3-5 weeks without disturbing roots and water in well. Avoid exposing young plants to frost or more than a week of nights below 50 F, which can trigger premature flowering

Harvest & Propagation

Days to maturity

Mature heads commonly take about 70 days from sowing; young salad leaves may be harvested around 42 days. Timing varies by variety and conditions; check whether packet dates count from sowing or transplanting

Harvest

Cut heads at the base when they feel firm, before flowering

Propagation

Propagated by seed, either directly sown or raised as young transplants

Seed saving

Retain several healthy plants for flowering, allowing overwintering or cool exposure as needed by the variety. Isolate from other flowering Brassica rapa crops. Collect stalks as pods brown and dry, before they split; finish drying under cover, then thresh and clean. Seed saved from F1 hybrids may not reproduce the parent variety.

Pollination

Insect-pollinated and generally self-incompatible; multiple compatible flowering plants are needed for seed. Can cross with other Brassica rapa crops, including bok choy and turnips

Garden Information

Common pests

Aphids, whiteflies, flea beetles, cabbage loopers, cutworms, beet armyworms, slugs, and snails

Common diseases

Clubroot, black rot, white rust, leaf spot, damping-off, and bacterial soft rot

Uses

Tender leaves and crisp midribs for salads, steaming, stir-fries, and fermented dishes such as kimchi