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After the arrival of the first red Chinese Cabbage (Scarvita and Merlot), it was inevitable: a dark, deep-red variety of leaves, beautiful for garnishing, salads, stir-frying, and fermenting as in kimchi.
In warm weather, the plants remain open and produce large, thick leaves that are crispier than a typical closed Napa type. In cooler autumn weather, the heads usually close like a standard Chinese cabbage with softer, tender leaves. Unique and very ornamental.
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Latin: Brassica rapa cv group Chinese Cabbage, or also campestris var. Pekinensis
Dutch: Chinese kool
Also known as: Pe Tsai
English: RED Chinese Headed Cabbage
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