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Chinese Cabbage

Brassica rapa (Pekinensis Group)

INTRODUCTION

Chinese cabbage (Pekinensis Group) is part of the Brassica family and is a tall and cylindrical cabbage. It is a cold-weather crop and does not suit hot summer production. It is also known as Celery cabbage or Peking cabbage and was recorded as long ago as the 5th century.

It should not be confused with Pak-choi or Bok-choy, which are part of the 'chinensis' group.

Most Chinese cabbage will form hearted heads whereas some varieties are better suited to loose leaf or cut-and-come-again harvesting. 

Soil Preparation

Chinese cabbage prefers fertile, well-consolidated, moisture-retentive but well-drained soil.

The growing area should be sunny but with some shade in hot weather to avoid tip-burn or bolting. 

The addition of garden lime may be required to maintain a soil pH of around 6.5 and to deter clubroot.

Do not grow in a freshly manured site as this addition of excess nitrogen can cause excessive foliage growth. Manure ground well in advance of planting.

As an alternative, Chinese cabbage can be produced in containers filled with compost for harvesting as baby leaves.

Sowing & Planting

Chinese cabbage is suited to late spring or late summer/autumn cropping, as it does not appreciate hot summer sun. 

Seeds can be sown directly into a seedbed for later transplanting but a better method of raising plants is to sow into modules or seed trays. Sow seed from May into your chosen container and cover to a depth of approx. 0.5cm.

Last sowings should be made no later than August.

Keep at a temperature of between 5c and 15c. When seedlings are large enough to handle, transfer into a larger container. A 9cm pot is ideal.

Gradually harden plants off before planting. Planting out should be from July onwards weather permitting, at a spacing of 45cm/18 inches between plants and between rows. Ensure plants are deep enough and well-firmed in, they dislike loose soil.

Do not allow sowing temperatures to rise above 25c, Brassica seed can go into dormancy at high temperatures.

Growing & General Cultivation

Chinese cabbages are prone to bolting (flowering prematurely), especially in hot, dry weather. For summer production, choose bolt-resistant varieties and keep plants well-watered and shaded if possible in extreme heat.

Protect establishing plants with netting to guard against attack from pigeons.

Keep growing crops weed-free. Feed once during the growing season and mulch plants if possible.

Try and avoid growing Cabbage or any other Brassica plant type on the same ground the following year. Crop rotation is an important factor in helping to protect against disease.

Pests & Diseases

Chinese cabbage tends to suffer from all common pests and diseases associated with other Brassicas.

Slugs and Snails can be a problem for young plants - for remedies - see product directory.

Other pests can include Caterpillars (cabbage white). Eggs will appear on the underside of leaves during summer and can be removed by hand. Caterpillars will devastate crops within days if left uncontrolled. Chemical control is available - see product directory.

Cabbage Root Fly can be a serious problem. The larvae, resulting from eggs laid at the base of stems, will eat roots causing the plant to wilt and die. Fitting felt collars around each plant stem will prevent eggs from being laid.

Clubroot, a soil-borne fungal disease, affects all Cabbages which causes swelling and distortion of roots. It results in poor plant growth and subsequent loss of harvest. Avoid using ground previously used for brassica crops and ensure correct soil pH (6.5). Add garden lime as required. 

Aphids can be an issue. These sap-sucking insects will secrete sticky honeydew, distort foliage and potentially spread viruses. Use an Organic Insecticide or consider Biological control. See Product Directory for details.

Flea beetle is a pest of brassicas during the summer. They usually arrive as oil seed rape is been harvested and will chew holes into the foliage. Once heads are developed, they are rarely a big threat.

Harvesting

Cut Cabbage heads with a sharp knife as soon as the head has fully developed. Remove outer leaves.

Chinese cabbage is at its best when consumed fresh. If kept cool, harvested Cabbage will keep for 2 -3 weeks if needed.

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