Chinese Cabbage Granat

Granat is an old variety that produces lovely crisp leaves, long (about 35cm) at maturity or harvest earlier. They grow into a slender column that then swiftly hearts up – if that closed head starts to open then Granat is preparing to flower however all is not lost as these shoots are also edible. These fresh green leaves (looking a little like a romaine lettuce) have crunchy white midribs and a delicate flavour: its multipurpose for salad, sauté, stir-fry or it can be fermented (kimchi).

This variety is part of our naturally nurtured range, the seed comes from an organic source

SOW & GROW: seed depth 10mm, in July & August - traditionally after the longest day. Earlier sowings are prone to bolting so only good for baby leaves

For cut-&-come-again sow the seeds directly in the soil ready after 2-4 weeks, cut leaving a short stump to resprout.

You can sow in modules and plant 30-35cm apart to grow into heads – ideal to sow in succession – they are very fast; heads are ready in 7-9 weeks. Water lightly & regularly as they are shallow rooted.

ENJOY: use raw in salads, for cooking choose to steam lightly, sauté or stir -fry. They can be fermented to make Kimchi which will last in the fridge for several months, fresh cut they last in the fridge for a week or two.

Seed History

Commonly listed as ‘Chinese Cabbage’, brassica pekinensis is also known as Napa Cabbage or brassica napa.

The known cultivation of Napa cabbage dates back to 15th century in the Yangtze River area of China and is a staple in suan cai which is a Chinese fermented vegetable dish. It soon spread to Japan and Korea where it is often used in Korean Kimchi – and Kimchi is rapidly gaining favour to a new generation who want to store some of their harvest and those who are interested in the potential health benefits of Kimchi. These are said to include improved gut health, an immune system boost and an anti-inflammatory and also to aid better sleep. Try kimchi fried rice or kimchi with eggs if the tanginess is too much straight from the jar.