Yuki (Cabbage/Chinese Napa)

Latin Name: Brassica rapa var. pekinensis

Item #: 76M

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USD $2.35
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USD $6.65
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  • USD $5.95 / M (5M to 9M)
  • USD $5.74 / M (10M to 49M)
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  • USD $3.50 / M (500M)
M
1M = 1,000 Seeds

Maturity:

70 Days

Difficulty:

Easy

Presidents Choice

Yes

70 days. F1 hybrid. Medium sized slow bolting Napa for Fall production. Pkt contains 100 seeds.
70 days. F1 hybrid. Medium sized slow bolting Napa for Fall production. Well folded, darker bright green, barrel shaped heads have prominent white ribs. Tolerant to Pepper Spot and Club Root. Pkt contains 100 seeds.

CHINESE CABBAGE - Michihli and Wong Bok types

2 lbs/907 g per acre, approx. 3,000 plants per oz/28 g

CULTURE: Never try to start this species early in the season or try to grow transplants at any time. Any check in growth by root disturbance, or unsettled weather at maturity, will cause plants to bolt to seed. Sow directly into the field, no earlier than July 7th. Most large commercial growers sow seed in the north about July 10th. There are two distinct types of Chinese cabbage (a) Michihli - is about 18 in/46 cm tall, pointed type which is used for fresh market only, it stores for short periods only. Wong Bok (Napa) - types are short blocky (10 in/260 mm) and weigh 3-9 lb/1-4 kg at maturity. They are slower bolting and will store for long periods just like late cabbage.

SOW SEED: Choice of variety will determine harvest date. Sow as thinly as possible (1 or 2 seeds per in/26 mm) 0.5 in/13 mm deep; in rows 2-2.5 ft/61-77 cm apart. Thin seedlings to 12 in/30 cm apart, when they are about 2 in/52 mm high. On sandy land Chinese cabbage requires a highly fertile soil - three quarters (750 lbs/338 kg 5-20-20 per acre) of the fertilizer should be incorporated into the soil before seeding and the balance (250 lbs/113 kg per acre) should be side - dressed in two applications, 10 days apart, about a week after thinning. Use less fertilizer on muck or manured ground. Keep plants well watered during dry periods to prevent bolting.

HARVEST: Cut at maturity when fairly firm at soil level. For fresh marketing, remove outer leaves to display the blanched head. Use raw in salads, cooked like cabbage or creamed.

STORAGE: Heads must be stored in an upright position or they will become misshapen. Wong Bok types should be stored at the same relative humidity and temp. as regular storage cabbage.

 

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