RHS Growing Guides
How to grow Chinese cabbage
Our detailed growing guide will help you with each step in successfully growing Chinese Cabbage.
Getting Started
Chinese cabbages are fast-growing oriental brassicas. You can pick young leaves for salads, or wait for semi-mature or mature heads, which are mild and succulent with a crisp texture. They can be steamed, stir-fried or served raw in salads.
When grown as salad leaves, they take up very little space, so are ideal for containers. When grown as semi-mature or mature cabbages, they need more space to allow the head to form. The heads are usually tall and cylindrical, like dense upright lettuces, but can be barrel shaped or looser leaved, depending on the variety.
Being a member of the brassica family, Chinese cabbages can be affected by the same problems as traditional brassicas, and should be included in crop rotations with other brassicas.
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Choosing
There are several varieties of Chinese cabbage available as seeds. They come in various shapes and sizes, but most resemble tall lettuces, with large, crisp, green or purple-tinted leaves and broad white mid-ribs. Some are less prone to brassica diseases, and it’s best to choose bolt-resistant varieties if growing to maturity. For the most reliable varieties, look for those with an RHS Award of Garden Merit (AGM), which shows they performed well in our trials – see our list of AGM fruit and veg (135kB pdf) and our Recommended Varieties below.
For more inspiration, visit the veg plots in the RHS gardens, where you'll find an array of brassicas and other crops, so you can compare varieties and pick up growing tips.
What and where to buy
Chinese cabbage seeds are usually available from larger gardening retailers and online seed suppliers.
Recommended Varieties
Preparing the Ground
Alternatively, if you're practicing no-dig,
Apply lime if your soil has a
Sowing
Sowing indoors
Sow seeds indoors from mid-spring onwards, ideally in modular trays to help reduce root disturbance when transplanting outdoors. Fill trays with peat-free seed compost, water to dampen thoroughly, then sow two seeds per module, 2cm (¾in) deep. If both germinate, remove the smaller or weaker seedling, leaving one per module. Keep in bright light and water regularly. For more indoor sowing tips, see our guides below.
Sowing outdoors
Prepare the ground as detailed above. Make a
The seeds should germinate in 1–2 weeks. Thin out the
Sowing in containers
You can also sow Chinese cabbages in large containers, to harvest as baby leaves or small semi-mature heads. Growing in containers is useful if club root disease is present in your soil, or you’re short on ground space.
Choose a container that’s at least 30cm (12in) wide and deep – anything smaller will dry out too rapidly for this moisture-loving crop. Position the container in semi-shade, then fill with peat-free multi-purpose compost. Water to thoroughly dampen the compost, scatter the seeds thinly, then cover with 2cm (¾in) of compost. Thin out the seedlings to 15cm (6in) apart for baby salad leaves and 25cm (10in) apart for growing as small, semi-mature cabbages.
Planting
Seedlings from indoor sowings will be ready to transplant outdoors when they are about 10cm (4in) tall and have a good root system. Before planting, prepare the ground as outlined above, and harden off young plants to acclimatise them to outdoor conditions; this will help avoid a check in growth and subsequent bolting. Then plant them 15cm (6in) apart for harvesting as baby salad leaves, or 30cm (12in) apart for growing to maturity.
Plant Care
Looking after Chinese cabbages is straightforward –
Watering
Water
The best time to water is in the early morning, so the plants are well set up for the day. If possible, avoid watering in the heat of the day, as the moisture will evaporate rapidly. For more water-wise tips, see our guides below.
Mulching
Spread a thick
Weeding
Weed the area regularly, either with a hoe or by hand, so the plants don’t have to compete for light and water, which can slow their growth. Weeds can also harbour slugs and snails, which could damage the crop.
Flowering
Chinese cabbages are prone to bolting (flowering prematurely), especially in hot, dry weather. So in summer, choose bolt-resistant varieties, keep the soil moist and, if possible, shade the plants from midday sun.
If plants do send up flower stems, remove them before the
Protecting the crop
In summer, cover plants that are being grown for heads with insect-proof mesh to protect them from cabbage caterpillars and cabbage root fly. This shouldn’t be necessary for shorter-term salad crops.
Wet weather and prolonged dampness in autumn can cause rot in Chinese cabbages. Protect maturing plants in autumn with cloches to stop moisture from rotting the heart.
Harvesting
Chinese cabbages can be harvested as salad leaves through summer and autumn, if sown regularly in small batches. They have a crisp texture and a mild refreshing flavour. Alternatively, the plants can be allowed to grow to maturity and form large cabbage heads, which are ready to harvest from July to November.
Salad leaves can be harvested on a cut-and-come-again basis from young plants in as little as 6 weeks after sowing. Either take a few leaves from several plants along the row or, if you allow the roots to get established, take all the leaves from individual plants – they should re-sprout a few times after cutting.
Plants should be ready to harvest as mature heads after about ten weeks. Most varieties form hearts well, but a few may need binding. If so, tie soft
Chinese cabbage leaves can be sliced then stir-fried, steamed or sautéed, and used in a wide range of oriental dishes and soups, or in a similar way to traditional cabbages.
Problems
Chinese cabbages are prone to
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