Spring Crisp Chinese Cabbage is a hybrid variety of “Napa” cabbage with great holding potential in the field. It is extremely bolt-tolerant and can be left in the field much longer than traditional varieties. This is great in instances when flexible harvesting periods are needed, or in instances when needing to harvest only a few heads at a time. Spring Crisp is also less susceptible to internal black specs, producing more visually appealing heads and leaves. Plants produce upright, barrel-shaped heads that can get as large as 5 lbs.
Spring Crisp Chinese Cabbage has savoy-ed leaves that are crunchy and tender. The beautiful leaves provides the crispness of lettuce with the flavor of cabbage, making it a delight to use in many dishes. It is great to eat raw or cooked. It’s a great addition to any salad or as the main component of your favorite slaw. It also cooks quickly and works great in stir fries and other sauteed greens dishes.
Chinese cabbage will grow best in areas where weeds are kept to a minimum. It is moderately frost-tolerant and performs better when planted in cooler weather. Plant cabbage early in spring for a late spring/early summer harvest, or plant in late summer/early fall for a fall harvest. Spring Crisp may be direct-seeded or transplanted, although we suggest transplanting. Transplanting allows for more consistent plant spacing and prevents seedlings from competing with weeds in the early stages of the plant. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Spring Crisp transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Spring Crisp Chinese Cabbage Planting Information
Planting Method: direct seed or transplant
When to Plant: spring and fall
Planting Depth: 1/4″
Seed Spacing: 12″
Row Spacing: 2-3′
Days to Maturity: 65
Disease Resistance: Clubroot