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Cabbage Chinese Wong Bok Seed
Brassica - rapa
$1.59

Item #0133

Also called Napa Cabbage, Chinese cabbage has a mild, sweet flavor compared to regular cabbage. Its taste is more delicate, and it has a softer texture � between that of regular cabbage and lettuce. It is also less likely to cause digestive problems for gardeners with sensitive stomachs. Wong Bok is delicious when chopped and used fresh in salads. (Try adding the young leaves to a mesclun mix.). It is also wonderful in stir-fries and wraps. Wong Bok is nutritious; it is high in fiber and Vitamin C. Grows well in the ground or 5-gallon containers.

When to plant outside: � Chinese Cabbage will bolt if exposed to temperatures below 50 degrees F when young. Therefore, sowing it in summer is recommended. Wait until 70-85 days before the average first fall frost or just before the onset of cool weather in very hot summer climates. Mature plants can withstand some fall frost, even down to 25 degrees F. It can be sown outdoors in spring in mild winter climates. If you are in a cooler climate and really want to try a spring sowing, start seedlings indoors.

When to start inside: � 4 weeks before average last spring frost. Start in peat pots (to avoid transplant shock which could result in bolting) and plant peat pots directly into the ground after the average last frost date and when soils have warmed up. Mulch and protect your transplants if cool weather is predicted. Restraint in planting too early in spring is the key to successful spring Chinese Cabbage.

Special Germination Instructions: Easy to start from seed. Thin seedlings by pinching off plant at soil surface, thus decreasing damage to other seedlings. Rotate crops, so you don�t grow any member of the mustard family (such as bok choy, broccoli, cabbage, kale, etc.) in the same place more than once every 3 years.