Vitaminna Chinese Cabbage Seeds (Brassica rapa var. pekinensis) – Vitamin Green/Bok Choy Relative, Japanese Heirloom, Cold-Tolerant & Slow-to-Bolt, Vitamin A-Rich Mild Leafy Green for Salads & Stir-Fries

Minimum: 50+ Seeds

Vitaminna Chinese Cabbage — The Japanese Green That Refuses to Bolt

Vitaminna is the leafy green that acts like a cross between bok choy and spinach but out-performs both. The plant produces thick, crinkled dark green leaves on substantial pale stems, growing upright and bushy without forming a tight head. The leaves are loaded with vitamin A, mild and sweet for a brassica, and cook down to silky texture without the chalky feeling spinach leaves behind. Matures in 45-55 days for full size or 20-24 days for tender baby leaves. Most importantly, Vitaminna is genuinely cold-tolerant and remarkably slow to bolt, meaning it keeps producing through spring heat waves and fall cold snaps that would send lesser greens to flower.

Who Grows Vitaminna Chinese Cabbage?

Japanese and Asian cooks who want authentic greens for stir-fries and soups. Gardeners who have fought with spinach bolting and want a reliable alternative. Anyone harvesting baby leaves who values speed. Cool-climate gardeners who want greens that thrive in shoulder seasons. And anyone who appreciates a plant that grows faster and lasts longer.

What This Plant Actually Is

Brassica rapa var. pekinensis, a Japanese heirloom related to bok choy but forming loose, open rosettes rather than tight heads. Plants grow 12-18 inches tall with thick, deeply crinkled dark green leaves and substantial pale to white stems. The flavor is mild and sweet, distinctly different from sharp-tasting Asian brassicas. Leaves are densely packed with vitamin A and antioxidants. The plant is exceptionally cold-hardy, tolerating light frost and thriving in cool conditions. It is remarkably slow to bolt, resisting the flowering urge even through temperature fluctuations. Maturity is rapid: 20-24 days for baby leaf, 45-55 days for full plants. Open-pollinated heirloom.

In the Kitchen

• Raw Salads: Baby leaves are tender, mild, and sweet. Perfect for fresh mixed salads or coleslaw base.
• Stir-Fries: Chop leaves and stems separately. Stems need slightly longer; add first. Quick-cooking and never tough.
• Soups: Add leaves to broths. Cooks down silky without the chalkiness of spinach.
• Sautéed: Sauté with garlic and sesame oil. Leaves finish glossy and tender.
• Asian Cuisine: Traditional in Japanese cooking... use as you would bok choy or other Asian greens.

Growing Vitaminna Chinese Cabbage

• Sowing: Direct sow or start indoors 4-6 weeks before transplanting. Sow ¼ inch deep in moist soil.
• Germination: 5-10 days at 65-70°F. Keep soil consistently moist.
• Spacing: 8-12 inches apart for full plants. 3-4 inches for baby leaf harvests.
• Sunlight: Full sun to part shade. At least 6 hours direct light daily.
• Soil: Fertile, well-drained soil with organic matter. pH 6.0-7.5 preferred.
• Water: Consistent moisture critical. Keep evenly moist but never waterlogged.
• Cool Season: Prefers 50-70°F. Bolts in sustained heat above 75°F, but resistance is strong.
• Harvest: Baby leaves at 20-24 days. Full plants at 45-55 days. Harvest outer leaves continuously.
• Cold Tolerance: Exceptionally cold-hardy. Light frost doesn't damage mature plants.

Before You Close This Page

Japanese heirloom bok choy relative. Matures in 45-55 days (baby leaves in 20-24). Dark green crinkly leaves, thick pale stems. Exceptionally slow to bolt. Cold-hardy, extends shoulder seasons. High vitamin A and antioxidants. Mild, sweet flavor. Grows from baby leaf to full plant. Perfect for salads, stir-fries, soups. Heirloom open-pollinated. Fast growth and long harvest window.