Napa cabbage, also known as Chinese cabbage or wong bok, has a cylindrical shape with tightly packed pale green leaves and white ribs. The outer leaves are more sturdy and the inner leaves are more tender.
Napa cabbage prefers cool temperatures and is typically grown in the spring and fall. It requires well-draining soil with a pH of 6.5-7.5 and full sun to partial shade. It is a heavy feeder and requires regular watering.
Napa cabbage seeds typically germinate within 5-7 days at a temperature of 70-75°F (21-24°C).
Napa cabbage is ready for harvest within 45-75 days after sowing, depending on the variety and growing conditions. The cabbage head should be firm and tight. To harvest, cut the stem just above the soil level.
Napa cabbage is low in calories and high in vitamins C and K, as well as folate and potassium.
Napa cabbage is a staple in many Asian dishes, particularly in Korean kimchi and Chinese hot pot. It can also be used in stir-fries, salads, and soups.
Napa cabbage is rich in antioxidants and has been shown to have anti-inflammatory and anti-cancer properties. It is also a good source of fiber and can aid in digestion and weight loss.