Description

'One Kilo Slow Bolt' napa cabbage, with its delicate flavor and creamy yellow interior, is a perfect choice for gardeners seeking a mild, sweet cabbage. This slow-bolting variety boasts tightly packed heads, with outer leaves in shades of green and white. Its crisp texture is in between that of lettuce and regular cabbage, making it versatile for a variety of dishes. Best grown in the fall and with care in the spring, 'One Kilo Slow Bolt' thrives at 60°-65°F and produces 2–2 ½-pound heads, ideal for small gardens and containers.

This packet sows up to 43 feet. 80 seeds.

Variety Info:

Botanical Name: Brassica rapa var. pekinensis (hybrid)
Days to Maturity: 50–55 days
Family: Brassicaceae
Native: Unknown
Hardiness: Frost-tolerant biennial, grown as an annual
Plant Dimensions: About 9″ tall, 20″ wide including lateral leaves; the head is about 11″ tall and 7″ wide
Variety Information: Outer leaves are green and white with a yellowish-green interior. Leaves have a lightly crinkled texture at maturity and have a sweet flavor. Mature, trimmed heads weigh 2–2 ½ pounds. 'One Kilo Slow Bolt' is a wong bok/napa type cabbage.
Attributes: Good for Containers

Sowing Info:

When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date for a summer crop or 8 to 10 weeks before your average first fall frost date for a fall crop. Ideal soil temperature for germination is 75°-85°F. Persistent temperatures of 50°F or below while plants are young can cause bolting (premature flowering), cover as necessary.
When to Start Inside: 4 to 6 weeks before your average last frost date transplanting after your average last frost date, and 4 to 6 weeks before transplanting outdoors in summer for a fall crop. Sow in biodegradable pots to avoid root disturbance. Mild Climates: Sow in fall for a cool-season harvest.
Days to Emerge: 7–12 days
Seed Depth: ¼”
Seed Spacing: A group of 3 seeds every 12″–18″
Row Spacing: 24″–30″
Thinning: When 3″ tall, thin (and eat!) to 1 every 12″–18″

Growing Info:

Harvesting: Harvest heads when they are well developed, firm, and solid when squeezed. Cut off heads at base with a sharp knife. Cabbages left in the ground beyond maturity are more subject to disease and splitting. Harvest in the morning if possible. If harvested in the heat, dunk in ice water to reduce “field heat” and increase storage time. Allow to drain before storing.