Michihili is the tallest of the Chinese cabbages in our range and can reach a lofty 40cm. This heirloom variety has a slightly spicy flavour and is tender, delicious and very versatile. You can harvest it young by picking leaves regularly or grow it on to full maturity. Chop the leaves for salads, shred them for coleslaw, or steam gently and serve with butter for a beautifully delicate flavour.
SOW: from June to August: traditionally after the longest day. Sow seeds 5-10mm deep. You can sow in modules and plant out when young, which is ideal for successional sowing, or sow directly into the soil.
GROW: water a little and often, as plants are shallow rooted. They respond well to liquid feeds such as seaweed or comfrey, though this is not essential. Harvest from autumn into early winter, with full heads ready from as little as ten weeks after sowing. Leaves can also be picked earlier for regular use after around four to five weeks treating them as a cut-and-come-again.
ENJOY: use in salads or cooked. This variety will store well in a fridge for several weeks or a cool, frost-free place for 10-12 weeks. Check stored heads regularly.
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