Chinese cabbage

During winter, when there are few local fresh vegetables, Chinese cabbage is an important source of vitamins. Its finely aromatic leaves can be prepared fresh in a salad, in a pan, as a gratin or as a stew and are ideal for pickling. Like our native cabbage varieties, Chinese cabbage is a member of the family of cruciferous plants but is much more palatable in comparison.

Since there was no pure line Chinese cabbage variety with modern characteristics, Sativa started breeding this cabbage in 2010. In Chinese cabbage breeding, the shape of the head plays an important role. Solid, cylindrical heads that do not open like a rosette are selected. In an ideal head, the top leaf should fold over the tip of the cabbage and thus protect the head from water ingress. Other breeding goals are plant health, a high tolerance to diseases such as Alternaria, and suitability for storage from the autumn harvest to January/February.

Sow from mid-June 3cm deep in pots or directly in the bed. Pre-cultivated seedlings benefit from the addition of mature compost to the planting hole. This promotes the growth of this plant which has a medium nitrate demand. Hoe regularly and ensure a good supply of water and nutrients. When the temperature drops below zero, protect against the cold with fleece, brushwood or mats. Harvest from October by cutting the head off close to the ground and removing loose outer leaves. Depending on the variety, Chinese cabbage can be stored for several weeks to months in a cool place with high humidity. Observe cultivation breaks to avoid brassica diseases.