Chinese Cabbage / Napa Cabbage Granat - For autumn growing, organic seeds

Brassica rapa ssp. pekinensis

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A mid-early Chinese cabbage bred for autumn growing, forming tall, slim, tightly closed heads. Firm, crisp leaves and a robust texture make it excellent for stir-fries, steaming, and quick pan dishes—and it’s also great fresh.

Key features

• Mid-early variety for fall cropping

• Tall, slender, closed heads with firm leaves

• Tasty raw or cooked

• Ideal for wok / stir-fry / steaming / braising

• Grow in open ground / raised beds / greenhouse (autumn season)

• Best quality with steady moisture + insect net/row cover

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DESCRIPTION

‘Granat’ performs best as a late-summer sowing for a fall harvest. Cooler conditions help heads form well, keeping the leaves crisp and dense. The result is a clean, compact head that works beautifully both fresh and in warm dishes.

Its firm texture is a big plus if you want Chinese cabbage that holds up in a wok instead of collapsing too quickly.

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GROWING GUIDE

• Start in modules/pots: mid-summer

• Sowing depth: about 1 cm

• Germination: keep compost evenly moist; warm start helps

• Transplant out: when seedlings are sturdy (3–5 true leaves)

• Plant spacing: around 40 cm

• Row spacing: around 50 cm

• Site: sun to partial shade; fertile soil with reliable moisture

• Watering: keep moisture consistent during head formation

• Protection: insect net/row cover strongly recommended for brassicas

• Harvest: when heads are tight and well closed

Sowing calendar (Estonia / Northern climate – guideline)

• Start seedlings: mid-July – early August

• Transplant out: August

• Harvest: September – November (often longer under cover)

 

Packet 30 seeds