Brassica rapa Pekinensis Group is a member of the Brassicaceae (mustard) family.

Varieties include the Che-foo types: Wong Bok, Wintertime, Tropical Pride, Spring Giant, Tokyo Giant, and the Chihili types: Michihili, Jade Pagoda, Market Pride, Shantung, and Shaho Tsai.

There are two principal forms of Nappa cabbage. The "Che-foo" type (also known as Chiifu or Wong Bok, and sometimes Napa) develops a compact, often drum shaped head that is slightly taller than it is wide. It has numerous broad, soft light green leaves. In the retail trade, Napa or Nappa is usually understood to be this type.

The "Chihili" type -- forms a cylindrical head about three times as tall as it is wide. It has narrow, somewhat coarse, leaves that are darker green than those of the Che-foo type.

Other names. Nappa, hakusai (Japanese); pai-tsai (Mandarin Chinese); won bok (Cantonese Chinese); pechay, tsina (Filipino).

Marketing. Wholesale market prices were reported for the San Francisco and Los Angeles markets for nappa cabbage as follows (approximately 70 pound WGA crates):

San Francisco, 1987 Los Angeles, 1988

January-mid February $10.00-13.00 $12.00-25.00

mid February-April $15.00-20.00 $12.00-20.00

May-September $13.00-20.00 $9.00-30.00

October-December $12.00-15.00 $9.00-15.50

Current production and yield. Available year-round from California and Hawaii. New York, Florida, New Jersey, Michigan, and Ohio are seasonal producers; they do not provide summer production.

Climatic requirements. Nappa cabbage is a cool season annual vegetable. It grows best with short days and moderate to cool temperatures (60 to 70° F mean temperatures).

Flowering is favored by exposure and length of exposure to low temperature (40° to 50° F) and long days. Such conditions encountered during growth can result in premature seed stalk elongation (bolting).

Temperatures greater than 80° to 85° F will favor the occurrence and development of tipburn, a non pathogenic disorder. Compact and mature heads are more susceptible to tipburn.

Propagation and care. Chinese cabbage is relatively easy to grow. Plant either by direct seeding or transplanting. Plants require slightly more space per plant than regular cabbage. Use soil preparation, fertilizing and cultivation practices as for regular cabbage. Fertilizer requirements are similar to cauliflower. The crop will be ready 55 to 70 days after transplanting. Crop maturity can extend to 90 to 100 days with late variety selections and if growing temperatures (cold rather than cool) are less favorable. There is no exact time when Chinese cabbage should be harvested as it may be eaten anytime it reaches a usable size.

Harvest and postharvest practices. USDA storage recommendations are 32°F (0°C) at 95 to 100 percent relative humidity, with an approximate storage life of 2 to 3 months.

American Takii Inc., 301 Natividad Rd., Salinas, CA 93906.

Seeds Blum, Idaho City Stage, Boise, ID 83706.
Sunrise Enterprises, P. O. Box 10058, Elmwood, Conn. 06110-0058.
Tsang and Ma, P.O. Box 5644, Redwood City, CA 94063.

Compiled by Claudia Myers, UC Small Farm Center.

Reviewed by Keith Mayberry, 9/89.

Reviewed by Timothy Hartz, 11/10/89.

Reviewed by Vince Rubatzky, 12/18/89

Captions:

Figure 1. Chinese or Nappa Cabbage packed for market. (Photo by Vince Rubatzky).

4/30/90