Cabbage – Michihili

Description

Michihili Chinese Cabbage (A.K.A. Pe Tsai)

100 Seeds per pack

Days to Maturity: 70–75 Days

Sun Requirements: Full sun; tolerates light shade in hot climates.

Botanical name: (Brassica rapa) 

Introduced to the United States in 1948, Michihili Chinese Cabbage is a beloved heirloom originally cultivated in China. Celebrated for its crisp texture and dependable growth, it quickly became one of the most widely grown Chinese cabbages in America.

This upright, cylindrical variety forms tall heads reaching 14–18″ in height and about 4″ in diameter, with plants spreading up to 6″ across at the base and weighing as much as 5 pounds. Dark green outer leaves are thick and protective, encasing a creamy white, tightly blanched interior that is both crisp and tender. Best grown in mild climates, it grows well in partial shade during warmer months, though extreme heat or frost may affect head quality.

The flavor is mildly sweet with a subtle spiciness. Use raw in salads or coleslaw, lightly steamed, or chopped into stir-fries and soups. Tender hearts are excellent briefly boiled and served with butter. Also suitable for pickling or freezing after blanching.

While not a long-term keeper like European storage cabbages, whole heads store up to 2 months in the refrigerator and about 2 weeks at room temperature. For longer storage, freeze blanched sections for several months. Packed with dietary fiber and vitamins A, C, and K, it’s a healthy and versatile choice for any kitchen garden!

Planting Instructions for Michihili Chinese Cabbage Seeds

When to Plant:
Start seeds indoors 4–6 weeks before your last expected spring frost. Michihili is a fast-maturing Chinese cabbage that grows best in cool weather. For a fall crop, direct sow or transplant seedlings 6–8 weeks before your first expected autumn frost. Avoid midsummer planting in hot climates, as heat can cause bolting.

How to Start Indoors:
Sow seeds ¼″ deep in trays or cells filled with a fine, sterile seed-starting mix. Plant 2–3 seeds per cell, then thin to the strongest seedling after germination. Keep soil evenly moist and place under bright light. Ideal temperature for germination is 60–70°F. Feed seedlings with diluted organic fertilizer once the first true leaves appear. Transplant into larger pots when they develop 4–5 true leaves.

Hardening Off & Transplanting:
Harden off seedlings for 7–10 days before transplanting by gradually introducing them to sun and outdoor temperatures. Plant when seedlings are 3–4″ tall. Choose a location with full sun and fertile, well-drained soil. Space plants 10–12″ apart in rows 18–24″ apart to allow for upright, elongated heads.

Direct Sowing:
Sow seeds ¼–½″ deep and 10–12″ apart in mid to late summer for fall harvest. Keep soil moist during germination. Thin to one plant per spacing. Use row cover early on to protect from flea beetles and cabbage worms.

Growing Tips:
Michihili prefers rich, well-drained soil and consistent moisture. Side-dress with a nitrogen-rich fertilizer about 3 weeks after transplanting. Mulch to retain moisture and reduce weed pressure. Water regularly, especially during head formation, aiming for 1″ of water per week.

Pest Management:
Protect plants from flea beetles, cabbage worms, and aphids using row covers and regular inspections. Hand-pick pests when needed. Michihili is especially vulnerable to heat stress and insect pressure—plant in cool weather for best results.

Diseases to Watch For:
Watch for downy mildew, soft rot, and clubroot. Ensure good airflow and avoid overhead watering. Practice crop rotation and remove infected plants promptly.

Harvesting:
Harvest when heads are firm and elongated, usually 12–18″ tall. Use a sharp knife to cut slightly at the base after a heavy rain to help prevent splitting and cracking. Harvest promptly in warm weather to prevent bitterness and deterioration.

Storage:
Michihili does not store as long as European cabbages. Refrigerate in a crisper drawer or plastic bag and use within 2–3 weeks. It can also be pickled or fermented for longer preservation.

Seed Saving:

Michihili is a biennial, though it may bolt and flower in its first year in warm climates. To save seeds, allow healthy, true-to-type plants to flower and form seed pods. Pods will dry and become brittle. Harvest before they shatter, then thresh and clean the seeds. Store seeds in a cool, dark, dry place. Viable for 3 to 5 years. Use our seed-saving envelopes for easy labeling and long-term storage. Isolate from other brassicas to maintain purity.

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