Napa or nappa cabbage is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage".
Napa Cabbage Care
Brassica rapa var. pekinensis



It takes a couple of months to grow cabbage, but some varieties are worth the wait. Napa cabbage is a large, puckered, tight-headed, fresh green with a flavor that is sweeter and milder than traditional cabbage. It is no more difficult to grow than traditional round-headed cabbage and is very versatile in the kitchen. Napa cabbages do not need a lot of tending. The large, oblong leaves are crinkled and very tightly wrapped the head. The stalks are almost white and the leaves are a very pale green. Heads grow upright. Chinese cabbage flowers are the familiar 4 yellow crossed petals of the cruciferous family.
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How to Care for the Plant
Water
Napa cabbage should be watered regularly to encourage growth and reduce the likelihood of the plant going to seed too early. Provide about an inch of water per week, either from rain or from direct irrigation.
Fertilizer
While Napa cabbage does not absolutely require fertilization, it benefits from a topdressing of compost. Alternatively, once a head begins to form, apply fish emulsion or a 20-20-20 soluble blend.
Sunlight
Napa cabbage can grow in full sun or partial shade. It must, however, get at least four to five hours of sun each day and plenty of water.
Soil
Since Napa cabbage has a relatively long growing season, you will want to start with rich, well-amended soil. Start by digging in several inches of organic matter, such as compost or well-rotted manure. Soil pH is not a big concern but aim for something in the 6.5–7.0.
Temperature
Napa cabbage prefers temperatures in the 50 to 80°F (10 to 27°C) range.
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