Cabbage 'Haku'

Brassica rapa var. pekinensis — Haku Cabbage
Haku is a crisp, early-maturing napa cabbage with dense, elongated heads of pale green leaves and tender white ribs. Sweet, mild, and juicy, it’s excellent fresh in salads and slaws, or cooked in stir-fries, soups, and traditional fermented dishes like kimchi. Compact, uniform plants are easy to grow, performing best in cool weather with steady moisture. Reliable and versatile, Haku delivers both flavour and productivity for spring and fall harvests.

DETAILS:

QTY: 50

SITE: Part Shade - Cool Season

TYPE: Annual

DEPTH: 1/4"

GERMINATION: 4-7 days at 12 - 23°C

MATURITY: 55 - 75 Days From transplanting; add 14–21 days for direct seeding.

SPACING: 12 - 18”

HOW TO GROW:

Planting:

• When to Plant: Chinese cabbage is highly sensitive to heat and will bolt (go to seed) if subjected to temperatures above 25°C for extended periods. It is best grown in the fall. Sow seeds directly in the garden in late summer, about 8-10 weeks before the first expected frost.

• Where to Plant: Choose a location with full sun and good air circulation.

• Sowing Seeds: Sow seeds about 1/2 inch deep. Thin seedlings to 12-18 inches apart to give the heads enough room to form.

Soil & Fertilizing:

• Soil Preference: Chinese cabbage is a heavy feeder and requires rich, fertile, well-drained soil with a slightly acidic to neutral pH (6.0-7.0). Amend the soil generously with compost or well-rotted manure before planting.

• Fertilizing: A balanced, all-purpose fertilizer can be applied after thinning and again two weeks later to support the rapid growth of the heads.

Watering & Pests:

• Watering: Keep the soil consistently moist but not waterlogged. Inconsistent watering or dry conditions can cause stress, leading to bolting. Aim for about 1-1.5 inches of water per week, either from rain or irrigation.

• Pests: Common pests include cabbage worms and flea beetles. A floating row cover can be used to protect the plants, especially during the early stages of growth.

Harvesting:

• Method: Chinese cabbage is ready to harvest in about 50-70 days. The heads should feel dense and firm when squeezed.

• Timing: Harvest before the weather gets too hot and the plant begins to bolt. The entire head is harvested by cutting it at the base with a sharp knife.

Storage:

• Heads will store 1–2 months in a near-freezing, humid cooler, or in a root cellar if trimmed and wrapped in newspaper.