Eden Seeds
Cabbage Chinese Wong Bok Seeds
$3.90
Unit price perBrassica rapa subsp. pekinensis
Wong Bok is a traditional Chinese cabbage variety producing attractive barrel-shaped heads up to 24 cm tall. The crumpled, pale green leaves wrap tightly around one another to form dense, crisp heads with a tender texture and delicate flavour.
Renowned for its mild mustard-like taste, Wong Bok is an exceptionally versatile vegetable in the kitchen. The crisp leaves are delicious fresh in salads and slaws, while mature heads can be steamed, boiled, stir-fried or added to soups and hot pots. It is also one of the preferred varieties for pickling and fermenting, making it a favourite for homemade kimchi and other traditional preserves.
Fast growing and highly productive, Wong Bok performs best in the cooler months when heads develop firm hearts and excellent flavour. Its sweet, tender leaves and reliable growth make it a staple in productive vegetable gardens throughout Australia.
Approximately 300 seeds per gram
Approximately 160 seeds per packet
When to Plant (Australia)
Tropics: April to July
Subtropics: March to August
Mild climates: August to April
Cold climates: Spring, summer and autumn
Planting / Sowing
Sow seed 5 mm deep directly into prepared garden beds or raise seedlings in trays for transplanting. Space plants 30–40 cm apart in rows 40–50 cm apart to allow heads to develop fully.
Grow in full sun in fertile, moisture-retentive soil enriched with compost. Keep plants consistently watered to encourage rapid growth and prevent bitterness. Harvest mature heads when firm and well formed, approximately 70–85 days from sowing.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cabbage Chinese Wong Bok Seeds
$3.90
Unit price per
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Cabbage Chinese Wong Bok Seeds
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Brassica rapa subsp. pekinensis
Wong Bok is a traditional Chinese cabbage variety producing attractive barrel-shaped heads up to 24 cm tall. The crumpled, pale green leaves wrap tightly around one another to form dense, crisp heads with a tender texture and delicate flavour.
Renowned for its mild mustard-like taste, Wong Bok is an exceptionally versatile vegetable in the kitchen. The crisp leaves are delicious fresh in salads and slaws, while mature heads can be steamed, boiled, stir-fried or added to soups and hot pots. It is also one of the preferred varieties for pickling and fermenting, making it a favourite for homemade kimchi and other traditional preserves.
Fast growing and highly productive, Wong Bok performs best in the cooler months when heads develop firm hearts and excellent flavour. Its sweet, tender leaves and reliable growth make it a staple in productive vegetable gardens throughout Australia.
Approximately 300 seeds per gram
Approximately 160 seeds per packet
When to Plant (Australia)
Tropics: April to July
Subtropics: March to August
Mild climates: August to April
Cold climates: Spring, summer and autumn
Planting / Sowing
Sow seed 5 mm deep directly into prepared garden beds or raise seedlings in trays for transplanting. Space plants 30–40 cm apart in rows 40–50 cm apart to allow heads to develop fully.
Grow in full sun in fertile, moisture-retentive soil enriched with compost. Keep plants consistently watered to encourage rapid growth and prevent bitterness. Harvest mature heads when firm and well formed, approximately 70–85 days from sowing.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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