Talk:Napa cabbage

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I rated this article as a low importance C-class article. A minor cabbage cultivar. --Jeremy ( Blah blah...) 03:47, 22 June 2008 (UTC)[reply]

Move to Napa cabbage

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.

moved to "Napa cabbage" - 2008

This type of cabbage is better known in English as Napa cabbage and not as Baechu. Does anyone object to a move to "Napa cabbage"? If not I'll put in an admin move request.Sjschen (talk) 18:23, 31 January 2008 (UTC)[reply]

Probably move it to Chinese cabbage for now, as that article currently exists. "Baechu" isn't English. One thing to note: "napa" is shorter, while "celery cabbage" is longer. Badagnani (talk) 23:09, 31 January 2008 (UTC)[reply]

I don't care what it's named, but this specific type of cabbage, used for making kimchi, should have its own page. It's a certain type of Chinese cabbage, just like Chinese cabbage is a type of cabbage and cabbage is a type of vegetable. Each should have its own page. This is especially true because baechu (or Napa cabbage) is not what most people think of when they say "Chinese cabbage," which usually means the thinner, darker bok choy, at least in the United States. Drop the soap! (talk) 02:27, 1 February 2008 (UTC)[reply]

I agree that this should not be moved to Chinese cabbage since this specific cultivar is too distinctive to be lumped in there, that and the Chinese cabbage article is a bit of a mess IMHO. I simply think that we should move this to "Napa cabbage". Since that name is already a redirect page, an admin move would be required. Sjschen (talk) 00:45, 4 February 2008 (UTC)[reply]

If there are no objections in the next few days I'll request the move Sjschen (talk) 03:42, 4 February 2008 (UTC)[reply]

Move done. Cquan ^{(after the beep...)} 21:36, 3 March 2008 (UTC)[reply]

The above discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.

I also agree that not merging this napa cabbage into Chinese cabbage. It is a specie which is extremely popular in China, while “Chinese Cabbage”, or the so called "bok choy" is hardly seen there. In most US supermarkets, "bok choy" and "napa cabbage" are sold separately. Hence, it is necessary to keep them in different articles. — Preceding unsigned comment added by 69.141.112.220 (talk) 02:08, 30 January 2012 (UTC)[reply]

Etymology

What is the origin of the name, and is "Napa" a proper noun? Badagnani (talk) 01:17, 15 June 2008 (UTC) 37.104.192.112 (talk) 12:20, 13 November 2013 (UTC)[reply]

i think it's not a proper noun. it's derived from the chinese word nga pak. Cquan ^{(after the beep...)} 01:41, 15 June 2008 (UTC)[reply]

The word "nappa" is the Japanese word (ultimately derived from Chinese) which has entered English as the name for this vegetable, even though the vegetable is more important in Korean cuisine. Now, in (U.S.) English, there is a fashion to drop one "p" (since the pronunciation by English speakers is more like "napa" than like "nappa") and, bizarrely, to capitalize this word. It is not and never has been a proper noun, despite its similarity to a geographical name in California. HOWEVER, my reason for this entry is to point out that nappa and celery cabbage are two different vegetables. It is nappa that is pictured in the main article. A nappa leaf has ribs that typically form a branching fashion, where the celery cabbage leaf has one, well defined, wide rib that is straight from top to bottom. The entire head of nappa is rounded at the bottom and rather bulbous, whereas the head of celery cabbage rises much straighter from the bottom. The leafy portion of the celery cabbage leaf is typically darker than nappa. Celery cabbage is best eaten raw, in salads for example, and does not hold up well to cooking, where nappa can be (and often is) stir-fried and can sometimes be found in American-"Chinese" dishes; celery cabbage is not. So far as I know, celery cabbage is unknown as a kimchi vegetable; that's nappa.Gdcwork (talk) 10:40, 22 September 2011 (UTC)[reply]

another source says the name is from Napa Valley California. Read more at source — Preceding unsigned comment added by

Throwing in my two cents here. The Japanese word "菜っ葉 (nappa)" appears to be yamato kotoba (i.e. not from Chinese origin). It's a namari of "na no ha", which basically means leaf that is food. There are problems with the theory that Napa cabbage comes from "nappa." Mainly that the term was never spelled "Nappa cabbage", and this isn't the European middle ages when British people didn't know how to spell consistently. Ngram Viewer search indicates that the term first appeared in the early 1960's. In A Cook's Tour of San Francisco (1963), the term "Napa cabbage" appears as an ingredient for "beef sukiyaki". So there's an indication that it was marketed in San Francisco under this term around this time. Presumably a farmer in or near California coined the term circa early 1960's. It was likely inspired by Napa valley. It could be confused with "nappa" because of the association with East Asian cuisine, including Japanese food, but this line of reasoning doesn't make sense since "nappa" is a generic term that was never spelled "napa" and never meant "Napa cabbage." OED is given as a source, but only for the definition of "nappa," not the term "Napa cabbage", which doesn't include the word "nappa." Seems clear as day.

Additionally, "Napa cabbage" is never called "nappa" in Japanese, because as I already stated, it means something else. In Japanese, it's called hakusai (白菜). --Nidaana (talk) 05:02, 29 July 2022 (UTC)[reply]

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Nutritional Information

The nutritional information table does not state the serving size. Does this refer to 100g or 1kg or 1g of cabbage? —Preceding unsigned comment added by 125.236.180.107 (talk) 05:13, 11 July 2009 (UTC)[reply]

Sui choy

While "sui choy" redirects here, shouldn't it be mentioned in the article. I believe it's commonly called that in English depending on the region. "Bok choy" is mentioned in the Chinese cabbage page. 134.160.83.108 (talk) 08:12, 12 February 2013 (UTC)[reply]

Other names (including Chinese name)?

Do the names "pe-tsai" and "xiao bái cài" (the Chinese Wikipedia article name in pinyin) describe Napa cabbage? I'm not so sure about reliable sources, but it may be a starting point for anyone interested in filling out this page. 174.55.184.14 (talk) 05:07, 18 January 2014 (UTC)[reply]

Commonly called "sui choi" in Canada, and labelled as such in stores. — Preceding unsigned comment added by 207.195.92.130 (talk • contribs) 18:10, 22 August 2014 (UTC)[reply]

"Napa" or "Nappa" cabbage?

The article uses both spellings. Is there a consensus on the correct way to spell it, and shouldn't the article pick one and stick to it? — Preceding unsigned comment added by IAmNitpicking (talk • contribs) 14:42, 4 December 2015 (UTC)[reply]

Complement this article

I would like to complete this article with some new chapters about the cultivation, pest and diseases, physiology and breeding of the plant. The changes I planned to make can be seen here: http://en.wiki.x.io/w/index.php?title=User:Ulmanns/sandbox&action=edit. — Preceding unsigned comment added by Ulmanns (talk • contribs) 15:07, 2 December 2016 (UTC)[reply]

You are most welcome to add these to the article, but please remember to reference the additions to WP:RS. You may find the article Help:Referencing for beginners useful in learning how to build complete and well-formatted references in Wikipedia. The methods shown in Using refToolbar are particularly handy for enabling efficient cut-and-paste construction of a proper Wikipedia reference. The refToolbar method is very useful, because it uses a simple form to cue an editor to include the most important parameters (for example, author, date, publisher), while it takes care of the formatting details automatically. You can skip the later section in the tutorial, on manually building references, until/unless you need to "look under the covers" to make custom modifications. Reify-tech (talk) 15:22, 2 December 2016 (UTC)[reply]