Wong-Bok - Brassica rapa , Chinese White Cabbage (Napa)

Brassica rapa sp. Pekinensis, 'Che-Foo' Type - 5th C Chinese Cultivation, Seeds grow into large, barrel-shaped heads of Chinese cabbage (also called Napa cabbage), prized for light green, white-ribbed leaves, Crisp, mild, slightly sweet & less pungent than regular cabbage. These leaves are delicious raw in salads, shredded for coleslaw, or cooked in stir-fries and soups, Whilst high in vitamins C and K, fibre, and antioxidants. As a cool-season crop, Wong-bok seeds can be sown from spring through autumn, germinating within 5–10 days, and thrive in well-drained soil. Harvest alternate plants when they’re young or wait about 50 days after planting for mature heads, depending on the variety. It’s important not to plant them where other brassicas have recently grown., Seed Count Approx - 175 avg 

  SOWING - Should be sown thinly in trays or pots under cover late April or early May or they can be sown direct to prepared outdoor seed beds between June & Aug. Sow the seeds about 1cm deep  & keep the soil or compost damp. When seedlings are about 3cm-4cm high, transplant them into individual 9cm pots or modular trays. Outdoor seedlings can be thinned to 30cm apart for med size plants or 45cm apart if larger plants are required