Matsushima No. 2, Heirloom Chinese Cabbage Seeds — Michihili-Type With Lime Green Outer Leaves and Hidden Yellow Core

Matsushima No. 2 (Brassica rapa var. pekinensis) is a compact Michihili-type Chinese cabbage with striking lime green outer leaves concealing a hidden yellow center. Tall, narrow heads — about 18 inches tall and 6–10 inches wide — with mild, crisp, fresh flavor that turns sweet and juicy when cooked. Heirloom, open-pollinated, cool-season annual. 80 days to maturity.

• Botanical name: Brassica rapa var. pekinensis ‘Matsushima No. 2’
• Days to maturity: 80 days
• Days to germination: 6–11 days
• Head size: 18 inches tall × 6–10 inches wide
• Outer leaves: Lime green; core: yellow (hidden center); stalks: white
• Flavor: Mild, crisp, fresh; sweet and juicy when cooked
• Seeding depth: ½ inch
• Spacing: 1 plant per sq ft (12–24 inches)
• Soil: Well-draining, rich, slightly alkaline; 50–60°F soil temp
• Temperature: 60–70°F preferred
• Light: Full sun (partial shade in warm climates)
• Frost tolerance: Light frost OK; harvest before hard freeze (28°F)
• Companion plant: Oats (prevents clubroot, attracts beneficials)
• Pests: Flea beetles, cabbageworm, cutworms, aphids, clubroot
• USDA Zones: 3–12
• Type: Heirloom, open-pollinated, non-GMO, cool-season annual

Why Grow Matsushima No. 2?

• Striking Michihili-type head — lime green outer leaves with hidden yellow core
• Beautiful color contrast — adds a burst of bright color to salads and fresh dishes
• Mild, crisp, fresh flavor — sweet and juicy when cooked; absorbs surrounding flavors beautifully
• Regrows after harvest — cut high in fall and small heads regrow from the stub
• Companion planting friendly — oats nearby prevent clubroot and attract beneficial insects
• Open-pollinated heirloom — save seed year after year

In the Kitchen

• Fresh salad: Shred raw for a crisp, mild, refreshing salad base with beautiful color contrast
• Stir-fry: Add during the last stages of cooking — softens and absorbs surrounding flavors
• Soups: Add to miso soup, nabe, or broth-based soups for sweetness and body
• Pickling & kimchi: Salt-pickle whole leaves or use in kimchi preparations

Growing Notes

Sow in spring while soil is still cool, or in late summer for fall harvest. Plant in fertile, well-draining, slightly alkaline soil in full sun. Keep soil consistently moist; apply a balanced fertilizer — Chinese cabbage is a heavy feeder. Oats planted nearby help prevent clubroot and attract beneficial insects.

Bolting warning: Plants exposed to late spring frosts or more than a week of nights below 50°F are likely to bolt once warm weather returns.

Harvest: Cut heads when they reach desired size. In fall, cut high — leaving the base intact allows small heads to regrow. Tolerates light frost; harvest all heads before a hard freeze (28°F).

Watch for: Flea beetles, cabbageworm, cutworms, cabbage root flies, aphids, and clubroot.

Other Common Names

Dento yasai, baechu, baguio, bai cai, da bai cai, hakusai, huang ya cai, nappa cabbage, wong bok, wong nga pak.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.