Georgia is well-known for many of the Brassica crops
grown here. Cabbage,
collards, turnips and mustard are all members of this family.
Chinese cabbage is another family member that will do quite
well in the Georgia
climate.
There are two basic types of what is normally called Chinese
cabbage. Heading types,
the Brassica rapa Pekinensis group, are referred to
mostly as Chinese cabbage.
Leafy types, the Brassica rapa Chinensis group, are
most often called bok choy
or pak choi. These are also called celery mustard, pei tsai,
chongee and Japanese white
celery mustard. They have shiny, dark-green leaves and a large,
white midrib.
Both types are important in the diets of many Asian
countries. As stir-frying and
eating green leafy vegetables grow more popular, they are
getting more important in the
American diet.
Chinese cabbage can be stir-fried, cooked as a green or eaten
in raw salads. It’s often
used in soups and egg rolls as well as being pickled.
Originating in Asia, it has been known as a crop since around
2000 B.C. It wasn’t
introduced to the United States, though, until the late
1900s.
Chinese cabbages aren’t generally round like regular green
cabbage. They’re usually
tall like romaine lettuce, with a central midrib in the broad
leaf.
Among the heading types are two versions of the plant. Napa
types produce barrel-shaped
heads. They’re mainly short and broad, weighing from three to
nine pounds. Chihili or
Michihili types have tapered heads 15-20 inches long. These grow
upright and weigh two to
five pounds.
Chinese cabbage is a cool-season annual crop. It grows best
between 55 and 70 degrees.
It can stand light frosts, but doesn’t tolerate freezing.
Great heat or cold in the seedling stage can cause bolting
(premature flowers) and ruin
the heads. For this reason, there are windows for growing the
crop best during the year.
Probably the best time to grow Chinese cabbage is in the
fall. But it will make a good
spring crop when it can be transplanted to avoid late freezes
and can be picked before it
gets hot (over 90 degrees).
For south Georgia the best fall transplanting time would be
from late August to late
September. Or direct-seed the crop from mid-August to mid-
September. Transplanting in
early March is best for spring.
Adjust transplanting and seeding times for other parts of the
state to later in the
spring and earlier in the fall.
Although the crop can be direct-seeded, transplanting is
best, particularly in spring.
Space plants nine to 16 inches apart in rows 24 to 40 inches
apart.
Grow the crop much the same as common cabbage. It requires a
pH of 6.0 to 6.5. Calcium
and magnesium levels are important, so use complete
fertilizers.
Apply nitrogen and potassium one-third at planting and the
rest in two side-dress
applications.
Among Napa varieties, Tropical Pride, Tropical Delight, China
Pride and China Express
are popular. Jade Pagoda, Market Pride and Monument are good
Chihili varieties. And Mei
Qing Choi, Choi Lei Choi and Joi Choi are popular bok choy
varieties.
Chinese cabbages grow fast and will only require 40 to 70
days from transplanting to
harvest, depending on variety. Direct-seeded crops take longer
to mature.
The crop will have firm heads at maturity, but not as firm as
a traditional cabbage.
Cut the entire head at the soil level. Discard any ragged or
diseased leaves. Then wash
the heads, chop them up and get the skillet hot for some stir-
fry right out of the garden.
