Napa Chardonnay

Family: Brassicaceae Brassica

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

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 19th
Harvest Ends	Oct 16th

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.