Chinese Cabbage

Napa Cabbage are short, blunt, barrel-shaped compact head, about 12 inches tall. Leaves are thick with a thick, with a wide central vein and cream to light green lacy, curly leaves. They grow in a cool 59-58° F (14.4 -15 °C), moist environment and can be used fresh, pickled or cooked in a variety of dishes. Scientific name: Brassica rapa sp. pekinensis Days to harvest: 50-80 days Other Names: Napa cabbage, Won bok, Pe-tsai Plant spacing: 12-18 inches between plants, row (Chinese), Michihli, Celery cabbage, spacing 18-30 inches apart Siew Choy, Beijing Cabbage, and Makina (Japan)

Major Diseases & Pests

Damage discoloration

mating

Bragada Alternaria Leaf Blight Black Rot Turnip Mosaic Virus

pupae

larvae Erwinia Cabbage Aphid Diamondback Moth Club Root

Harvest and Storage Napa Cabbage, • Cut near ground and remove damaged or yellow leaves 1 cup (no salt), • Handle with care, easily bruised drained • Keep out of direct sunlight to prevent excessive wilting • Grade by size and pack in clean, 40 pound packing container, • Store at 32° F (0°C) at 90-100% humidity, for 2 to 3 months

Selection and Preparation • Select fresh bunches with bright green leaves and crisp stalks and no holes or discoloration • Store in vegetable bag or container in the refrigerator • Separate leaves and rinse well under clean running water • Eat sliced raw in salads; cooked as a vegetable; combined with other meats or vegetables in soups, stir-fry, side- dishes; or used for pickles or kim chee

Photo sources: Shauna Sibonga, Randy Hamasaki, Scott Nelson, Robin Shiumabuku