Matsushima Chinese Napa Cabbage

Matsushima Napa Cabbage is an exceptional variety that offers a perfect blend of flavor, texture, and ease of growth. With its vibrant green, tightly packed leaves and crisp, white stems, this cabbage is not only a beautiful addition to any garden but also a versatile culinary gem. Its mild, sweet flavor and tender texture make it a standout in dishes like stir-fries, kimchi, soups, and salads. This fast-growing, cold-tolerant cabbage thrives in cool weather, making it ideal for both spring and fall planting, and produces uniform, dense heads that are perfect for harvesting. It is well suited for close planting and will produce high-quality heads. Known for its ability to resist bolting, Matsushima is a low-maintenance plant that guarantees a steady crop of fresh, high-quality greens. Packed with nutrients like vitamin C, fiber, and antioxidants, it’s a healthy addition to your diet, adding both flavor and nutritional value to every meal. Whether you’re a gardener looking for a hardy, productive crop or a foodie seeking a versatile ingredient, Matsushima Napa Cabbage will quickly become a favorite in your garden and kitchen!

Also Known As: Matsushima Chinese Cabbage, Matsushima Napa, Matsushima Cabbage, Japanese Napa, Chinese Napa, Napa Cabbage, Oriental Cabbage, Chinese Cabbage, Winter Cabbage, Brassica Rapa Pekinensis.

Plant Name:	Chinese Cabbage, Matsushima No. 5
Latin Name:	Brassica rapa subsp. pekinensis
Days to Germinate:	7-14
Days to Harvest:	80
Plant Height:	12 - 18 Inches
Spread:	8 - 12 Inches
Growth Habit:	Upright
USDA Zones:	4-7
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.

Planting:

Plant Napa Cabbage in early spring 4-6 weeks before the last expected frost date and the soil begins to warm (>45F). For fall crops, direct sow seeds 8-10 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 12-18 inches apart down the rows of raised beds. Plant 1-3 seeds per hole, planting 2-3 seeds if choosing to thin to the strongest plant. When thinning, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	12-18 inches
Between-Row Spacing:	2 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Napa Cabbage is ready to harvest when the heads feel firm and reach a mature size, around 70 to 90 days after planting. To harvest, use a sharp knife to cut the cabbage at the base, just above the soil line. For a continuous harvest, you can remove individual outer leaves while allowing the inner leaves to continue growing. If left too long, especially in warm weather, the plant may bolt, making the leaves tough and bitter.