How to Grow Wombok or Napa Cabbage
Chinese Cabbage is also known as Wombok as well as Napa Cabbage, this is a cool season vegetable that grows well in full sun in a rich soil.
Grown from seeds or from seedlings, it takes between 65 – 70 days to grow to maturity, depending on the climate. The leaves are more tender than those of traditional cabbages. and can be eaten raw in salads or they can be cooked in stir fries and soups.
The texture is crisp and the flavour is mild, excellent in salads.
Unlike regular Cabbage, Chinese Cabbage grows in an oval shape rather than a rounded shape. The colour is a paler green, and generally it is ‘crunchier’ and ‘sweeter’ in taste.
Nutritionally it is high in dietary fibre, and said to help lower cholesterol. If you wish you cab use it as substitute for Bok Choy, although Bok Choy does have more flavour.
When to Plant Chinese Cabbage
In warmer climate zones (frost free) plant in late summer. In cooler zones plant in mid to late summer, or in spring.
- Soil – A well drained soil that has been enriched with some aged cow manure and a good organic fertiliser.
- Position – Full sun except in very hot climates,
- Planting – Seeds are planted at around 1/4 inch deep. Once they reach 3 inches tall, plant them out into the garden at around 12 – 18 inches apart.
- Watering and Care – Keep the soil moist allowing the soil to dry just a little between waterings.
- Fertilise with a high nitrogen liquid fertiliser every 3 – 4 weeks.
HARVESTING CHINESE CABBAGE
Generally you can harvest Chinese Cabbage in around 10 weeks after planting the seeds.