Napa Chardonnay

Family: Brassicaceae Brassica

Planting Schedule

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Crisp, cool-to-the-touch leaves unfurl in a tight, elegant head with a softly savoyed texture—like fine green lace gathered into a graceful rosette.

Napa Chardonnay Savoy Cabbage offers a clean, mild sweetness and a tender bite that holds its character beautifully for fresh salads and quick sautéed greens, as well as silky slaws and bright pickles.

Light: Full SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Napa Chardonnay

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Napa Chardonnay Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	May 4th	Jun 1st	Jul 26th – Aug 1st
Zone 2a	Apr 27th	May 25th	Jul 19th – Aug 29th
Zone 2b	Apr 17th	May 15th	Jul 9th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jul 9th – Sep 1st
Zone 3b	Apr 21st	May 19th	Jul 13th – Sep 21st
Zone 4a	Apr 17th	May 15th	Jul 9th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jul 7th – Sep 27th
Zone 5a	Apr 10th	May 8th	Jul 2nd – Sep 30th
Zone 5b	Apr 6th	May 4th	Jun 28th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jun 25th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jun 19th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jun 14th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jun 4th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	May 26th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	May 17th – Nov 12th
Zone 9a	Feb 6th	Mar 6th	Apr 30th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Apr 5th – Dec 9th
Zone 10a	—	Oct 1st	Nov 25th – Feb 28th
Zone 10b	—	Oct 1st	Nov 25th – Feb 28th
Zone 11a	—	Oct 1st	Nov 25th – Feb 28th
Zone 11b	—	Oct 1st	Nov 25th – Feb 28th
Zone 12a	—	Oct 1st	Nov 25th – Feb 28th
Zone 12b	—	Oct 1st	Nov 25th – Feb 28th
Zone 13a	—	Oct 1st	Nov 25th – Feb 28th
Zone 13b	—	Oct 1st	Nov 25th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

This savoy-style head eats like it was made for fast heat and sharp acid: the leaves soften without collapsing, so slaw stays crisp and sautéed greens turn silky rather than stewy. Its clean mild sweetness lets ginger, lime, and vinegar punch through without fighting the cabbage.

Best Uses

shaved or ribboned slaws that stay snappy under tangy dressings
quick sautéed greens where the leaves turn glossy-tender in minutes
bright quick pickles (vinegar-salt) for a snappy, lacey texture
hot-and-cold salads—briefly dressed and finished with fresh herbs

Flavor Profile

clean mild sweetness cool, crisp crunch tender savoyed bite that softens quickly lightly vegetal, no harsh brassica burn

Kitchen Pairings

ginger soy sauce lime white vinegar sesame oil pork belly

Frequently Asked Questions

What pests or diseases most commonly affect Brassica oleracea var. capitata (cabbage) and how do I treat them?

Watch for cabbage worms (importantly cabbage looper/diamondback-type caterpillars) and aphids, which can rapidly defoliate young heads. Hand-pick caterpillars early and spray with an insecticidal soap or Bacillus thuringiensis (Bt) in the evening; repeat every 5–7 days until you stop seeing new feeding. For disease, avoid overhead watering and improve airflow because downy mildew/fungal leaf spots spread fast in cool, wet weather—remove badly affected outer leaves and keep plants mulched and evenly moist, not soggy.

How often should I water Brassica oleracea var. capitata during the main growing phase, and what soil moisture level should I aim for?

During head formation (roughly mid-season until harvest), keep soil consistently evenly moist by watering about 1–2 times per week, but adjust to weather so the top 1 inch dries slightly between waterings. Use deep watering so moisture reaches the root zone; frequent light sprinkles encourage shallow roots and make stress more likely. Mulch around the base helps prevent the big dry–wet swings that can lead to cracked or poorly formed heads.

How can I tell when Brassica oleracea var. capitata is ready to harvest?

Harvest at about 55 days when heads feel firm and reach their typical size for your spacing, and the outer leaves are fully developed but not overly aged. If you gently squeeze the head, it should feel tight and heavy with minimal give. Leave a little time if heads are still loose, but don’t let them overstay once they firm up, because heads can split as conditions fluctuate.