How to Grow Napa Cabbage

It loves chilly weather, is essential for making kimchi, and isn’t as fussy as some other brassicas. Say “hello” to napa cabbage.

Also known as Chinese cabbage, this plant is perfect for growing when many other leafy veggies have already given up the ghost.

I’ve harvested it in January, May, and October, which means you can grow it during pretty much any time of year besides the heat of summer.

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In USDA Hardiness Zones 4 to 9, depending on the variety, the beautiful vegetables can be grown as cut-and-come-again leafy greens or as tight, compact heads that can be up to seven pounds in weight at maturity.

In the kitchen, they’re incredibly versatile. They can be used in a variety of savory dishes from pickles to appetizers to soups and salads, and just about everything in between.

Here’s what we’ll go over up ahead:

Napa cabbage is extremely tender compared to the traditional green variety, with a milder flavor.

You might find that you can use it in places where green cabbage doesn’t work. Excited to put your plants in the ground? Then here we go.

People in the US mostly call this vegetable napa cabbage, while those in most other English-speaking areas call it Chinese cabbage. It’s also known as celery or winter cabbage, or pe-tsai.

The name napa has nothing to do with the famous farming valley in California. It’s derived from the Japanese word “nappa,” which may refer to any leafy green vegetable.

That’s not what they call it in Japan, though. In Japan, the plant is called hakusai, which translates to “white vegetable.” In