These leaves have a sweet, full, and powerful flavour. ‘Atsuko’ Chinese cabbage is a rapidly growing variety that produces firm, barrel-shaped pale green heads weighing 1-2 kg. These are harvestable in 90-95 days.
Sowing Information
Sow Chinese Cabbage seed indoors from May to July. Alternatively direct sow outdoors into a well prepared seedbed. Sow at a depth of 13mm (½”) and distance of 30cm (12″) between rows. Successful seedlings can later be thinned to leave 30cm (12″) between each plant.
Indoors, sow seed at a depth of 13mm (½”) in trays of free-draining, seed sowing compost and cover with a layer of vermiculite. Place in a propagator or seal container inside a plastic bag at a temperature of 20-25C (68-77F) until germination which takes 4 -7 days. Once germinated, grow Chinese Leaves on in cooler conditions until all risk of frost has passed and plants are large enough to be transplanted with 2-3 true leaves.
Gradually acclimatise them to outdoor conditions over 7 – 10 days before transplanting Chinese cabbages into moist, rich, well drained soil in full sun. A moist soil is essential when growing Chinese Leaves. Prepare the soil in early spring by adding plenty of well rotted farmyard manure to the soil to improve its structure and fertility. Apply lime to acid soils to reduce the acidity and lessen the risk of clubroot. Plant Chinese Cabbages at a distance of 30cm (12″) apart and cover with a protective netting or fleece to prevent attack from birds and insects. Place a collar around the stem of each plant to prevent cabbage root fly attacks. Water the plants thoroughly after planting.
