Yukina Savoy Chinese Cabbage

Brassica rapa Pekinensis

80 seeds per pack

Germination ~ 91%  Packed for 2025

Origins and History

Yukina Savoy Chinese Cabbage is an heirloom Asian green with roots in Chinese and Japanese cultivation traditions. Unlike the tight-headed Napa cabbages of northern China, Yukina Savoy belongs to the leafy open-form group, combining qualities of tatsoi and spinach mustard. Its introduction to Western seed savers came through Asian-American growers preserving regional cultivars, and today it is valued both as a traditional cooking green and a cold-hardy garden staple in community and market gardens.

Appearance and Characteristics

This cabbage forms loose rosettes of deep green, savoyed (crinkled) leaves with thick white stems. The leaves are glossy and spoon-shaped, growing upright in mature plants. Unlike tight-heading cabbages, Yukina Savoy remains semi-open, which makes it less prone to rot in damp conditions. Plants reach 12–18 inches tall and are extremely tolerant of cold, often surviving light frosts and even overwintering in milder regions.

Culinary Uses

Yukina Savoy is prized for its versatility in the kitchen. Its tender young leaves can be eaten raw in salads, while mature leaves and stems shine in stir-fries, soups, and braised dishes. It has a mild mustard flavor—less pungent than mustard greens and sweeter than bok choy—making it a favorite substitute for spinach in Asian and fusion cuisines. The stems remain juicy when cooked, and the leaves absorb seasoning well, making it suitable for soy-based sauces, garlic sautés, and hotpots.

Growing Tips

Yukina Savoy thrives in cool-season conditions, making it ideal for spring and fall sowing. It grows well in USDA Zones 4–9, tolerating both light frost and brief heat. Seeds should be sown directly in the garden or started indoors and transplanted, at a depth of about ¼ inch (0.6 cm). Space plants 8–12 inches apart to allow rosettes to spread. The soil should be rich in organic matter and kept consistently moist for best growth. Mulching helps retain soil moisture and suppress weeds. This heirloom variety resists bolting better than some other Asian greens, extending the harvest window.

Harvesting Guidance

Harvest can begin as early as 30–40 days for baby leaves or 50–55 days for full-sized rosettes. Outer leaves can be cut for continual harvest, or the entire plant can be lifted once it reaches maturity. To extend productivity, gardeners often cut plants at the base, leaving the crown to resprout for a secondary harvest. For storage, leaves should be refrigerated soon after harvest and can keep for up to a week, though they are best enjoyed fresh for peak tenderness and flavor.