Cabbage - Michihili (seeds)

Michihili cabbage, also known as Chinese cabbage or Napa cabbage, is a popular vegetable in Asian cuisine. It belongs to the Brassica family, which includes other cruciferous vegetables like broccoli, cauliflower, and kale. 
 
Shape and Appearance
Michihili cabbage has a long, cylindrical shape with tightly packed, elongated leaves. Its appearance is similar to that of Napa cabbage, with soft green leaves and wide, white, flattened stems.
 
Flavor and Culinary Uses
The flavor of Michihili cabbage is mild and delicate. It is commonly used in a wide variety of Asian dishes, including stir-fries, soups, and salads.
 
Growing Tips
Grow Michihili Cabbage plants in full sun, in rich to average garden soil. They prefer cool weather and do not thrive in hot or humid conditions. For a spring crop, directly sow seeds outdoors in early spring when the ground can be worked. Alternatively, start seeds indoors for an earlier start. For a fall crop, sow seeds outdoors 8-10 weeks before the first frost. Keep the soil well-watered but not overly wet. Fertilize regularly with a general-purpose garden fertilizer. Control pests such as aphids and cabbage loopers using appropriate methods.
 
Harvest Time:
Michihili cabbage is ready for harvest after the heads are full and solid. You can also begin harvesting leaves as the plant reaches a size large enough for use in various recipes. Frost or a light freeze can improve its flavor.
 
Whether you’re a seasoned gardener or a culinary enthusiast, Michihili Cabbage is a versatile and flavorful addition to your garden!