Rugao Black Flat Cabbage

Rugao Black Flat Cabbage

Rugao Black Flat Cabbage is a geographical indication certification trademark.

　　   Rugao Black Flat Cabbage, also known as Rugao Flat Cabbage or locally called "Pāpā Cài" (meaning "crawling cabbage") in the Rugao dialect, gets its name from its growth habit of sprawling close to the ground. It is a distinctive local vegetable of Rugao. The cultivation of Rugao Black Flat Cabbage has a long history. The "Rugao County Annals," compiled in the 15th year of the Qianlong reign of the Qing Dynasty (1750 AD), records: “Sown in September, transplanted in October. After enduring frost in winter, the leaves become even more tender and soft, and locals call it 'Flat Cabbage.' In early spring, its tender shoots are superior to other vegetables, and in April, the seeds are harvested to produce oil, which is fragrant and delicious, not inferior to sesame oil.”

　　   The unique natural environment and cultivation methods of Rugao give Black Flat Cabbage its distinctive qualities. With its spreading growth habit and ground-hugging form, after exposure to frost, it becomes sweet, flavorful, tender, and aromatic. Rich in vitamin C, calcium, dietary fiber, vitamin B1, vitamin B2, and carotene, it boasts especially high levels of vitamin C and calcium but low levels of crude fiber, making it a prized vegetable among greens. Rugao Black Flat Cabbage is beloved not only by locals but also highly favored by residents of nearby major cities such as Shanghai, Nanjing, Suzhou, and Wuxi.

　　Rugao Black Flat Cabbage

　　Rugao Crop Cultivation Association

　　10302575

　　Black Flat Cabbage