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Chinese Cabbage

Sometimes referred to as Napa Cabbage, or Pe Tsai, this cool weather Asian vegetable is actually more closely related to a Turnip or Rutabaga than to Cabbage. It has been cultivated in the Orient for thousands of years and is more similar to Lettuce in consistency and taste. Direct-seed or use peat pots, as Chinese Cabbages dislike transplanting.

Average seed life: 3 years.

Michihili Chinese Cabbage

Michihili Chinese Cabbage Michihili Chinese Cabbage Michihili Chinese Cabbage
70 days. For many years, Michihili was the semi-heading variety found in small Asian specialty markets in the U.S. This classic 1870 heirloom looks like an elongated, creamy head of Romaine tapering to pale green leaf tips. From 14" to 24" long and just 6" across, its slightly savoyed, ever-so-pale green outer leaves cloak an immaculate white interior, like a treasure awaiting discovery. Its mild, almost sweet, tender yet crisp-crunchy leaves are just delicious~perfect for quick stir-fries, pickled Cabbage and for use fresh and raw in just slightly tangy salads. (OP.)

Photo: Genmewcaugsa/Wikimedia Commons

One packet of about 150 seeds
Catalog #1525
  • Buy 10 for $3.30 each and save 10%
  • Buy 50 for $2.75 each and save 25%

Availability: In stock


Gardening Tips

Direct-Sow Basics

Asian Greens Sowing Instructions
Planting Depth
: ¼”-1/2"
Row Spacing: 12”
Seed Spacing:2”-3”
Days to Germination: 5-10 days
Germination Temperature: 70°-75°F

Our versatile, easy and popular Asian Greens thrive in cool temperatures, tolerating mild frost. Sow when the danger of heavy frost has passed. Asian Greens appreciate soil with a moderate amount of organic matter dug in. Keep the soil evenly moist for a mild, sweet taste. When growing individuals, thin them to 8" to 10" apart. For ‘baby leaf’ harvesting, lightly broadcast seed, sprinkle with soil and water lightly. As the plants grow to about 3" tall, give them a “haircut” for salads and stir-fries. Feed regularly to enjoy one or two more cuttings from the initial sowing. In cool summer areas, seed at 10 to 14 day intervals, ensuring a steady harvest of fresh, vitamin-rich greens. Hot weather causes hot and/or bitter flavor and bolting. Your last sowing may be toward the end of summer for fall harvest. Protect with shade cloth at the hottest part of summer days if necessary.

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