Cabbage Chinese Michihili
Heirloom Seed

70 days. Did you know that there is no evidence of a wild Chinese cabbage? It is thought that Chinese cabbage is a cross between bok choy and turnip. Michihili was developed to perform especially well in North America, and has a stronger flavor than other cabbages. Sow it in the spring for young salad leaves or in late summer for a fall crop of full-sized cabbages. Grows best at 60° - 65° F.

When to sow outside: 1 to 2 weeks before average last frost, or 8 to 10 weeks before average first fall frost.

When to start inside: 4 to 6 weeks before average last frost for spring planting, or 8 to 10 weeks before average first fall frost for fall crop. Start in pulp pots that go directly in the ground for minimal transplant shock. Young plants may bolt if exposed to prolonged temperatures below 50° F, or extended heat.

Harvesting: Fall crops should be harvested before a hard frost (though it may be hardy down to 28° F). Spring crops should be harvested before seed stalks form. Harvest heads after they firm up and are solid but not too hard. Cut just above the soil surface (young, tender, edible leaves may sprout from stump!) As you are thinning seedlings, use the tender young leaves in salads, or you can harvest whole plants when they are young, 3" - 4" tall.

Artist: Susan Rubin