Maruba Santoh Round Chinese Cabbage Seeds (Brassica rapa var. pekinensis) – Japanese Loose-Leaf Cabbage, Bok Choy-Like Flavor, Fast-Growing & Heat-Tolerant, Mild Green for Salads & Stir-Fries

Minimum: 50+ Seeds

Maruba Santoh Round Chinese Cabbage — Four Vegetables in One Plant

Maruba Santoh teaches you to taste carefully. The broad, smooth, round chartreuse leaves deliver a mild, piquant mustardy flavor... subtle and complex. The flat, juicy white stems taste like the best bok choy you've eaten, crisp and fresh. Even the blossoms are culinary-worthy. The plant matures fast in 30-40 days and is remarkably heat-tolerant compared to standard Napa, meaning you grow it through warmer seasons when other Chinese cabbages bolt. It grows as a loose rosette, not a tight head, so you harvest leaves continuously over weeks. Every stage... baby leaf, intermediate, full plant... is worth eating.

Who Grows Maruba Santoh Round Chinese Cabbage?

Japanese and Asian cooks who know the difference between varieties. Chefs and farmers' market growers seeking complex flavors. Gardeners in warm climates wanting a Chinese cabbage that tolerates heat. Anyone harvesting baby leaf for salads or full plants for cooking. And anyone who appreciates that subtle flavor beats flashy.

What This Plant Actually Is

Brassica rapa var. pekinensis 'Maruba Santoh', a loose-head Japanese heirloom. Plants produce abundant round, smooth, chartreuse-green leaves with broad, flat, succulent white stems. The loose structure creates a rosette, not a tight head. Maturity is rapid: 30-40 days from sowing. Seedlings emerge in 3 days in warm weather. Full mature plants grow 6-12 inches tall. The variety is notably heat-tolerant, outperforming Napa in warm conditions. Germination occurs 50-85°F; frost-tolerant to 25°F. Open-pollinated heirloom. The plant delivers four distinct experiences: mild mustardy leaves, crisp bok choy-like stems, tender tips, and edible blossoms.

In the Kitchen

• Salads: Baby leaves and stems raw. Mild, sweet, slightly peppery. Perfect fresh.
• Stir-Fries: Quick-cooking. Separate leaves and stems; add stems first. Retains pleasant crispness.
• Soups: Chop or leave whole. Cooks tender without bitterness.
• Sukiyaki & Hot Pot: Traditional Japanese use. Leaves wilt instantly, stems hold texture.
• Ohitashi: Blanch and serve with dashi and soy sauce.
• Pickling: Chop and pickle for storage. Mild flavor accepts vinegar well.
• Blossoms: Edible garnish or cooked addition.

Growing Maruba Santoh Round Chinese Cabbage

• Sowing: Direct sow or start indoors. ¼ inch deep in moist soil.
• Germination: 5-10 days at 65-75°F. 3 days in warm weather.
• Spacing: 3-4 inches for baby leaf. 8-12 inches for full plants.
• Sunlight: Full sun to part shade. 6+ hours direct light daily.
• Soil: Fertile, well-drained with organic matter. pH 6.0-7.5.
• Water: Keep consistently moist. Soaker irrigation best to avoid pests.
• Temperature: Best 50-70°F but notably heat-tolerant. Bolts above 75°F slower than Napa.
• Bolting: Avoid prolonged temps below 50°F to prevent early bolting.
• Pests: Harlequin bugs, flea beetles. Use row cover for seedlings.
• Harvest Baby: Pick outer leaves at 20-25 days; plant continues.
• Harvest Full: Cut at base or pull at 30-40 days. Harvest leaf-by-leaf multiple times.
• Frost: Tolerates light frost to 25°F.

Before You Close This Page

Japanese heirloom loose-leaf. 30-40 days to maturity. Four vegetables in one: leaves, stems, tips, blossoms. Heat-tolerant, better than Napa. Continuous leaf harvesting. Seedlings in 3 days. Perfect for salads, stir-fries, soups, Japanese dishes. Subtle complex flavor. Heirloom open-pollinated. Plant once, harvest for weeks.