Emiko Napa Cabbage

Cabbage

75d to harvest

Sink your senses into Emiko Napa Cabbage’s crisp, water-bright crunch—heads form with a refined, tender texture and a sweet, clean flavor that tastes distinctly fresh and never harsh. At maturity, the upright, tightly wrapped leaves create a pale, buttery interior wrapped in cool green outer foliage, ideal for quick stir-fry style dishes, savory braises, and bright pickling. Grow Emiko for dependable 75-day performance and a garden-to-table harvest that feels as elegant as it is satisfying.

Crop Dates

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 8th
Harvest Begins	Jul 22nd
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Recommended Companions

Frequently Asked Questions

How often should I water Napa cabbage during its main growing phase?

During the main growth period (roughly weeks 2–8), keep soil evenly moist but not waterlogged—aim for consistently damp soil 1–2 inches down. In full sun, that often means watering 1–2 times per week depending on heat, with extra frequency during dry spells to prevent leaf edge stress and bolting. Mulch around the plants to reduce moisture swings that can lead to uneven growth.

How do I tell when my Emiko Napa cabbage (Brassica rapa subsp. pekinensis) is ready to harvest?

Harvest when heads are firm and have reached full size, typically about 75 days from sowing or when plants form a tight, solid rosette. If you gently press the outer leaves and the head feels springy or loose, leave it a bit longer; if it feels tightly packed, it’s ready. Pick in the morning for best texture, and harvest before sustained warm temperatures cause early loosening or bolting.