{"id":10048280200,"title":"Cabbage Seeds - Napa Michihili Heading","handle":"cabbage-napa-michihli-heading","description":"\u003cp\u003eUp to 75-80 days. The Nampa Michihili cabbage is a hardy garden crop that can be grown in climate zones one through nine. The plant produces light green heads on a white stem. After around seventy to eighty days, the heads can be harvested. They provide a subtle, delicate and peppery flavor, and can be kept for three months after harvesting.\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eGrowing Nampa Michihili Cabbage Vegetable Seeds\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLatin Name:\u003c\/strong\u003e\u003cem\u003e brassica oleracea var. capitata\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther Names:\u003c\/strong\u003eNampa Michihli Cabbage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 75-80 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardiness Zone:\u003c\/strong\u003e Zones 1-9\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlanting Depth:\u003c\/strong\u003e 1½\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlant Spacing:\u003c\/strong\u003e12-24\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRow Spacing:\u003c\/strong\u003e24\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowth Habit:\u003c\/strong\u003e Upright\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil Preference:\u003c\/strong\u003e Moist, composted soil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemp Preference:\u003c\/strong\u003e Cooler\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight Preference:\u003c\/strong\u003e Full, although in climates with hot summers, afternoon shade can help\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePest\/Diseases:\u003c\/strong\u003eSusceptible to aphids, cabbage root maggots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003eLight green with white ribs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Subtle, crisp and peppery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNampa Michihili cabbage can be sown indoors and transplanted outside after four weeks. The crop will need full or partial sun, and the soil will need to remain moist. Nampa Michihili cabbage needs two inches of water each week while growing. When transplanting outside, it’s best to harden off the plants over the course of a week. When the Nampa Michihili plants are ready to be transplanted, leave one and a half feet between the plants, in rows with two feet between them. The seedlings will do best in a composted soil. At around seventy to eighty days, the heads should be firm. When this stage is reached, the Nampa Michihili can be harvested. When doing this, you will need to also remove the entire stem and root, to prevent the buildup of disease. 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The Nampa Michihili cabbage is a hardy garden crop that can be grown in climate zones one through nine. The plant produces light green heads on a white stem. After around seventy to eighty days, the heads can be harvested. They provide a subtle, delicate and peppery flavor, and can be kept for three months after harvesting.\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eGrowing Nampa Michihili Cabbage Vegetable Seeds\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLatin Name:\u003c\/strong\u003e\u003cem\u003e brassica oleracea var. capitata\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther Names:\u003c\/strong\u003eNampa Michihli Cabbage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 75-80 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardiness Zone:\u003c\/strong\u003e Zones 1-9\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlanting Depth:\u003c\/strong\u003e 1½\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlant Spacing:\u003c\/strong\u003e12-24\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRow Spacing:\u003c\/strong\u003e24\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowth Habit:\u003c\/strong\u003e Upright\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil Preference:\u003c\/strong\u003e Moist, composted soil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemp Preference:\u003c\/strong\u003e Cooler\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight Preference:\u003c\/strong\u003e Full, although in climates with hot summers, afternoon shade can help\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePest\/Diseases:\u003c\/strong\u003eSusceptible to aphids, cabbage root maggots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003eLight green with white ribs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Subtle, crisp and peppery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNampa Michihili cabbage can be sown indoors and transplanted outside after four weeks. The crop will need full or partial sun, and the soil will need to remain moist. Nampa Michihili cabbage needs two inches of water each week while growing. When transplanting outside, it’s best to harden off the plants over the course of a week. When the Nampa Michihili plants are ready to be transplanted, leave one and a half feet between the plants, in rows with two feet between them. The seedlings will do best in a composted soil. At around seventy to eighty days, the heads should be firm. When this stage is reached, the Nampa Michihili can be harvested. When doing this, you will need to also remove the entire stem and root, to prevent the buildup of disease. The leaves of the Nampa Michihili cabbage plants can be kept for three months and will bear a mild and peppery flavor.\u003c\/p\u003e\n\u003c!--split--\u003e"}
Mountain Valley Seed Co.

Cabbage Seeds - Napa Michihili Heading

Size
$5.31
Maximum quantity available reached.

Up to 75-80 days. The Nampa Michihili cabbage is a hardy garden crop that can be grown in climate zones one through nine. The plant produces light green heads on a white stem. After around seventy to eighty days, the heads can be harvested. They provide a subtle, delicate and peppery flavor, and can be kept for three months after harvesting.

Growing Nampa Michihili Cabbage Vegetable Seeds

  • Latin Name: brassica oleracea var. capitata
  • Other Names:Nampa Michihli Cabbage
  • Days to Maturity: 75-80 days
  • Hardiness Zone: Zones 1-9
  • Planting Depth: 1½"
  • Plant Spacing:12-24"
  • Row Spacing:24"
  • Growth Habit: Upright
  • Soil Preference: Moist, composted soil
  • Temp Preference: Cooler
  • Light Preference: Full, although in climates with hot summers, afternoon shade can help
  • Pest/Diseases:Susceptible to aphids, cabbage root maggots
  • Color:Light green with white ribs
  • Flavor: Subtle, crisp and peppery

Nampa Michihili cabbage can be sown indoors and transplanted outside after four weeks. The crop will need full or partial sun, and the soil will need to remain moist. Nampa Michihili cabbage needs two inches of water each week while growing. When transplanting outside, it’s best to harden off the plants over the course of a week. When the Nampa Michihili plants are ready to be transplanted, leave one and a half feet between the plants, in rows with two feet between them. The seedlings will do best in a composted soil. At around seventy to eighty days, the heads should be firm. When this stage is reached, the Nampa Michihili can be harvested. When doing this, you will need to also remove the entire stem and root, to prevent the buildup of disease. The leaves of the Nampa Michihili cabbage plants can be kept for three months and will bear a mild and peppery flavor.

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