The primary intended use of Chinese cabbage, defined by its delicate texture and its role as a salad vegetable. The crop is valued for the succulence of its leaves and the ability to consume almost the entire head raw, which helps preserve its vitamin content.
In the reference
50
varieties
crop Napa cabbage,
where this is mentioned in the description.
Chinese cabbage is characterized by a delicate texture free of coarse structures, allowing almost the entire head, including the succulent midribs, to be eaten. Unlike white cabbage, it lacks a pronounced dense core, and its short growing season of 40 to 60 days ensures a supply of produce during periods of vegetable scarcity.
When selecting varieties for fresh consumption, priority is given to bolting resistance, as stem elongation renders the leaves unsuitable for consumption. The marketability of the heads is determined by their shape (cylindrical or barrel-shaped) and the yellow-green shade of the leaves when cut. Post-harvest handling requirements include rapid cooling to 1–2 °C and vacuum packaging to prevent wilting.
General information about the subject — on the page
Fresh market use.
Varieties of Napa cabbage mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.