Growing Chinese cabbage

Farmer's Weekly|February 28, 2020

Growing Chinese cabbage
While deemed a ‘weed’ in countries such as Kenya and Zimbabwe, Chinese cabbage is a popular vegetable on local markets.

Chinese cabbage (Brassica rapa L. spp. chinensis), also known as pak choi, is produced mainly in Limpopo, North West, Mpumalanga, Gauteng, the Eastern Cape, and KwaZulu-Natal.

It is an annual, erect, leafy vegetable that can grow up to 30cm tall. The leaves are thick and tender, with heavy midribs.

The plant does best under cooler conditions, with an average temperature of between 18°C and 22°C during the early growth phase. It thrives in winter and should, therefore, be watered to ensure a high yield.

Chinese cabbage prefers well-drained soil with good structure, fertility and water-holding capacity, and a pH of between 5,5 and 7,6.


The plant is propagated from seed. Till the soil finely, using a garden fork or hoe. Use a chisel plough and disc to prepare the land at least six weeks before planting, so that plant residue is broken down before planting.


You can read upto 3 premium stories before you subscribe to Magzter GOLD

Log-in, if you are already a subscriber


Get unlimited access to thousands of curated premium stories and 5,000+ magazines


February 28, 2020