Aichi, Chinese Cabbage,

Aichi Chinese Cabbage Heirloom Seeds. Annual. This very old traditional, dento yasai, Chinese cabbage variety is from the Aichi Prefecture of Japan. It produces large barrel-shaped heads with succulent midribs. The tender leaves have a mild, sweet cabbage flavor and complement other vegetables when they are prepared, cooked, pickled, or fresh. Maturity: Approx. 5-7 days microgreens, 70-80 days to maturity

Cultivation: Chinese Cabbage prefers cool temperatures for its primary growing season. This variety grows well in mild climate areas in full sun. Prepare fertile, well-drained soil. Sow seeds in spring. Keep soil moist. Fertilize as needed. Exposure to frost or prolonged temperatures below 50°F may result in bolting.
Prepare fertile, well-drained soil. Sow seeds in spring. Keep soil moist. Fertilize as needed. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Note: Chinese Cabbage requires vernalization. Bud differentiation and bolting results from low temperatures of 41°F for a week or 50°F for two weeks. For spring harvest, transplant seedlings with 5-7 true leaves raised at 73-75°F during the day and over 53°F at night. Providing plants with adequate water and fertilizer after transplanting will promote faster growth. Used in stir-fry, sukiyaki, yosenabe, ohitashi, tsukemono (pickling), and salad.

Pkt Size/Apprx Seeds
1.5 g / 200+ Seeds