Michihili is a Chinese cabbage with a sweet, crisp and spicy flavor. The plant is native to Eastern Asia and was introduced to the United States in the 19th century.
This variety produces tender, light green leaves in a cylindrical shape that can be used for pickling, stir-fries, in place of lettuce, or as the main ingredient in traditional Chinese cabbage soup.
For a spring crop, sow seeds in the garden as soon as the ground can be worked. For an early fall crop, sow seeds outdoors eight to ten weeks before the first frost. This variety tolerates frost and can survive temperatures below 30ºF.
Space seedlings 18 inches apart in rows about 2 ½ inches apart. Keep plants well-watered and fertilize regularly with a general-purpose fertilizer.
Michihili is ready for harvest when the head is firm and leaves appear full. To harvest, cut heads at the base of the plant with a sharp knife. Outside leaves can be harvested throughout the season without damaging the stem.
Leave a head of Michihili in the garden in autumn, then dig up the entire plant before the first heavy frost. Cut off the top 3 inches and store roots in sand over winter. Replant in the spring, allowing the plant to flower and go to seed. When seed pods dry and turn brown, pick them off the plant and pinch them to release seeds. Pour boiling water over seeds to kill bacteria, then allow them to dry fully for 10 days before storing in a cool, dry place for up to five years.