Tokyo Bekana is a fast-maturing, non-heading Chinese cabbage (Brassica rapa) grown for its loose rosette of light green, ruffled leaves rather than a firm head.
Variety details
Distinguishing Traits
Tokyo Bekana forms loose, non-heading rosettes of light green to blonde leaves with a ruffled, curled edge that adds loft and color when mixed into salads. The leaves are tender and buttery with a crunchy rib, growing on narrow white petioles. Flavor is described variously as mild and pleasantly peppery, mild and buttery, or more cabbage-like, depending on how it is grown and used.
Uses
Harvested young at around 21 days, the tender curled leaves work well as a baby-leaf salad green with good texture. Left to reach full size, the leaves develop narrow white petioles and can instead be harvested and sold as bunched greens rather than as baby leaf.
Performance
Tokyo Bekana matures quickly and holds up well in heat, making it a workable choice across a wider window of the season than many leafy brassicas. It is also notable for going largely untroubled by cabbage maggot fly, a pest that commonly damages related crops.
Botanical Lineage
Taxonomic RankGeneral identification, edible-use, and cultivation information only — not medical or safety advice. It may be incomplete or wrong; do not eat or use a plant medicinally, or make growing decisions, based only on this page.