Chinese Cabbage (Brassica pekinensis )

Other names: Napa, Nappa, Wong Bok, Won Bok, Celery Cabbage, Chinese Leaves, Pe-Tsai, Michihli, Heading Chinese cabbage, Bai Cai, Da Bai Cai.

Chinese Cabbage for Spring

Chinese Cabbage for Summer

#FA026

Improved Qingza No. 3: F1 Hybrid. 85-90 days. High yielding, uniform growing. Heads are barrel-shaped, average 4.5-5Kg. Excellent taste. Have strong resistance to downy mildew, soft rot and virus. Tolerant to storage. For fall production.

#FA032

Qinmeng No.2: F1 Hybrid. 80-85 days after sowing. Heads are barrel-shaped, average 5Kg. Good taste. Has good resistance to soft rot, downy mildew and virus. For fall production. It can be used to replace Improved Qingza 3 (FA026) in some areas.

#FA101

Beijing Yellow: F1 Hybrid. 80 days. Head are barrel-shaped, average 2.2 Kg. The head is compact with internal attractive orange yellow color. Delicious. It has good resistant to virus, soft rot and downy mildew. It is suitable for fall planting.

#FA050

Qingza 50: F1 Hybrid. 50 days after sowing. Plants are approx. 41 cm in height. Cylindrical heads are average 1.2Kg in weight. Excellent taste. Has high tolerance to heat and good resistance to soft rot, downy mildew and virus. Suitable for summer and fall production. Tolerant to storage and shipment.