Napa cabbage—also called Chinese cabbage or wong bok—is a tender, mild, and remarkably productive cool-season crop. It forms dense, oblong heads of tightly packed leaves that are perfect for stir-fries, soups, slaws, and kimchi. After growing Napa cabbage for more than 30 years in my raised beds and year-round garden, I’ve learned that it thrives in rich soil, steady moisture, and cool temperatures. This guide brings together decades of hands-on experience to help you grow crisp, sweet Napa cabbage from seed to harvest with confidence.

What Is Napa Cabbage?

Napa cabbage (Brassica rapa subsp. pekinensis) is a heading Chinese cabbage distinct from bok choy. Instead of rosettes, Napa forms tall, barrel-shaped heads with crinkled, pale-green leaves and crunchy, juicy ribs. It is prized for:

Mild, sweet cabbage flavor
Tender texture
Heat-sensitive but cold-hardy growth
Excellent storage life
Versatility in both raw and cooked dishes

Napa is fast-growing—often ready in 60–90 days—and rewards gardeners who master timing.

Quick Growing Tips

Grow in cool weather: ideal temperatures 50–75°F (10–24°C).
Plant in full sun in spring and fall; add shade during heat spikes.
Keep soil consistently moist to prevent bolting and bitterness.
Sow in well-drained, compost-rich soil with high fertility.
Protect from flea beetles, aphids, and cabbage worms with row cover.
Harvest heads when firm and solid—don’t wait for them to split.

Where to Grow Napa Cabbage

Choose a location that receives:

6+ hours of sun (morning sun, afternoon shade is ideal in warm climates)
Loose, well-drained, compost-rich soil
Even moisture without waterlogging

Napa prefers cool, stable temperatures. In Sonoma Valley, I grow spring crops early and fall crops late, avoiding the warm months when heads are prone to bolting.

When to Plant Napa Cabbage

Timing is everything with Napa cabbage.

Spring Planting

Start seeds indoors 4–6 weeks before the last frost.
Transplant when nights are above 45–50°F.
Finish heads before early-summer heat arrives.

Fall Planting

Direct-sow or transplant 8–12 weeks before first frost.
Fall crops are usually the most reliable—cooler weather discourages bolting.

Winter (mild climates)

In areas with mild winters like mine, Napa cabbage grows beautifully under row cover, low tunnels, or in an unheated greenhouse.

How to Plant Napa Cabbage

Starting Seeds Indoors

Use cell trays to minimize root disturbance.
Sow ¼ inch deep.
Provide bright light and steady moisture.

Transplant seedlings when they have 4–5 true leaves.

Direct Sowing

Sow seeds ¼–½ inch deep.
Thin plants to proper spacing.

Spacing

Space heads 12–18 inches apart for full-size cabbages.
Space 8–10 inches for smaller heading types.

Consistent spacing is crucial for uniform heads.

Napa Cabbage Companion Plants

Good companions:

Garlic
Onions
Carrots
Beets
Celery
Dill
Chamomile

Avoid heavy feeders like corn or close relatives like broccoli or kale to reduce pest and disease pressure.

Container Growing Napa Cabbage

Napa grows surprisingly well in containers if given space and moisture.

Container requirements:

Minimum 5-gallon pot (larger is better)
High-quality potting mix
Daily watering during warm spells
Weekly feeding with liquid organic fertilizer

I often grow a handful of fall Napa cabbages in containers on the patio, where shade cloth is easy to adjust.

Watering Napa Cabbage

Moist, cool soil produces the best heads.

Water deeply 2–3 times per week, more often in warm weather.
Avoid letting soil dry out completely.
Apply 2–3 inches of mulch to regulate moisture and temperature.

Inconsistent watering leads to loose heads and early bolting.

Feeding Napa Cabbage

Napa is a heavy feeder.

Before planting:

Add 2–3 inches of compost to each bed.
Mix in a balanced organic fertilizer such as 4-4-4.

During the season:

Side-dress with compost or feed with fish emulsion every 2–3 weeks.

Well-fed plants form dense, high-quality heads.

Napa Cabbage Care

Keep plants evenly moist
Use row cover immediately after planting to reduce insect damage
Weed regularly
Thin overcrowded plants
Apply shade cloth during heat waves

If temperatures spike above 80°F for more than a day or two, Napa may bolt. Shade and steady moisture help tremendously.

Napa Cabbage Pests

Common pests include:

Flea beetles
Cabbage worms and loopers
Aphids
Slugs

Prevention and control:

Floating row cover
Hand-picking worms
BT (Bacillus thuringiensis) for caterpillars
Neem oil for aphids
Diatomaceous earth around plants for slugs

Healthy, well-spaced plants resist damage better.

Napa Cabbage Diseases

The most common issues:

Clubroot
Downy mildew
Black rot

Prevention:

Rotate crops yearly.
Improve drainage.
Avoid overhead watering late in the day.
Remove affected leaves promptly.

My most disease-free crops always come from beds with excellent drainage and generous compost.

How to Harvest Napa Cabbage

Harvest when heads are:

Firm
Dense
Fully grown for the variety

Cut the head at the base with a sharp knife. Leave outer leaves behind to decompose as soil-building mulch.

If cold weather approaches, harvest early—frost can damage outer leaves but the interior often remains usable.

Storing and Preserving Napa Cabbage

Store whole heads in the refrigerator for 2–4 weeks.
Wrap loosely in plastic or store in a perforated produce bag.
Use for kimchi, slaws, soups, and braised dishes.
Blanch and freeze for long-term use.

Napa cabbage is one of the best storage greens in the fall garden.

Best Napa Cabbage Varieties to Grow

My recommended favorites based on decades in the garden:

Early Types

Soloist – compact, ideal for small gardens
Minuet – mini heads, sweet and tender

Full-Size Varieties

Wakita – large, dependable heads
China Express – heat tolerant, crisp texture

Kimchi Types

Spring Crisp – dense heads perfect for fermentation

Final Thoughts

Napa cabbage is one of the most rewarding cool-weather crops you can grow. With careful attention to timing, steady moisture, rich soil, and protection from pests, you can harvest beautiful, tight heads that surpass anything you’ll find at the market. After decades of growing Chinese cabbages in my year-round garden, Napa remains one of my favorite fall and spring crops for flavor, versatility, and reliability.