Chinese cabbage and Napa cabbage belong to a group of cool-season annuals and biennials in the mustard family that originated in China, where they have been cultivated and selected for centuries. They grow 1 to 2 feet tall in full sun in fertile, amended, well-drained soil, forming the erect, barrel-shaped heads that distinguish them from the flat, spreading forms of bok choy. The leaves are pale, thin, and tender, with a mild flavor that holds up equally well raw in salads and fermented preparations like kimchi, or briefly cooked in soups and braises.

For a fall crop, seeds or transplants go in during July; for a later crop, early spring around March suits most zones. Napa cabbage is hardy in zones 4 through 7 and appreciates consistently moist conditions throughout its growth. Heads are ready to harvest when they feel firm and dense to the hand — a soft head needs more time. Once mature, it should be harvested promptly, as quality declines quickly. The appearance of a flower stalk signals the end of good eating: the leaves become bitter once bolting begins. Given its preference for cool weather, it performs best when the harvest falls in autumn or early winter.