Chinese cabbage Michihili is a very tender, sweet and crispy cabbage variety with a spicy flavour. It can be used in salads, in colslaw and it can be cooked, steamed or stir-fried. This variety grows best in warmer climates and can be kept on the plot. It can be harvested about 70 - 75 days after sowing.
Days till harvest
70 - 75
Outdoor sowing: may - september
Germination temp.: 10 - 20 °C
Germination: 5 - 10 days
Sowing depth: ½ cm
Sowing in rows: 60 cm
Plant distance: 45 cm
Plant position: sunny and well-drained
Days till harvest: 70 - 75
From may till september You can sow outdoors in a moist, well-drained and well fertilized seedbed. Sow in rows about 60 cm apart. Sow about 60 mm deep and cover the seeds with a thin layer of soil. Germination takes about 5 - 10 days, depending on the weather and the temperature. Keep moist and weedfree.
Transplant the seedlings to their permanent plot, when they're about 5 - 7 cm in size. Give each plant about 45 cm of space. Protect against birds, snails, slugs and other pests. Michihili needs a lot of water and fertilizer during the growth. But be carefull to much water in a short time causes the heads to split and rot.
Don't sow and put cabbage in soil where cabbage has been in previous years. Sow, to prolong the harvest, small amounts of seeds with intervals of a couple of weeks. Harvest Michihili when the head is firm. Cut the stem right above the lowest leaves with a knife or harvest the cabbage with a rake. Use Michihili right after the harvest.