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70 Chinese Cabbage, Napa, Michihili-type Cabbage, Cabbage Seeds - [ Seed2Go.ca ] - [Seed Packets] - Cabbage -
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  • 70 Chinese Cabbage, Napa, Michihili-type Cabbage, Cabbage Seeds - [ Seed2Go.ca ] - [Seed Packets] - Cabbage -

70 Chinese Cabbage, Napa, Michihili-type Cabbage, Cabbage Seeds

Reference: E5-VC-PCCB

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 Chinese cabbage is a Michihili-type napa cabbage known for its long, cone-shaped head, tender, ruffled green leaves, and a sweet, juicy flavor with a hint of pepper, making it excellent raw in salads or cooked in stir-fries, offering better stress and bolting resistance than some other varieties. 
Appearance: Elongated, cone-shaped heads, often 12-20 inches tall, with beautiful, ruffled leaves and a light yellow interior.
Flavor: Sweet, succulent, and tender, with a mild peppery kick, especially in the stalks.
Texture: Crunchy when raw; softens nicely when cooked.
Maturity: A medium-to-late maturing variety (around 70 days) that's more resilient to heat and stress.

 
Type Cabbage
Family Cabbage Family
Temperature Soil 55-75F
Temperature Daytime 55-70F
Temperature Evening 35F+
Lighting Full, 4-6 Hours / Day
Water Steady, 6 Gallons / Week
Maturity Long, 60-120 Days Harvest
PH Neutral 6.5-6.8
Zones 1A-9B
Plant Placement 6 Plants, 3 Per Row

 

CABBAGE

Like most other cole crops, cabbage grows best where there is a cool fall growing season with light frosts. Cabbage is a water and nutrient hog, requiring a high nitrogen and potassium fertilizer. Cabbage is ready for harvest when heads are firm. It is common for a second smaller head to form if enough of the stem was left intact from the initial harvest. This versatile crop can be made into cole slaw or sauerkraut, stuffed, braised, added to soup, or sauteed.

COMMON PESTS: Aphids, Flea Beetles, Slugs, Cabbageworms, Cabbage Loopers

SUSCEPTIBLE TO: Black rot, clubroot

E5-VC-PCCB

Specific References