Matsushima No. 2, Heirloom Chinese Cabbage Seeds

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 ‘Matsushima No. 2’) is a unique Michihili-type compact heading cultivar that displays beautiful lime green outer leaves concealing a hidden yellow center. As a Michihili-type, it produces a tall, narrow head — about 18 inches tall and 6–10 inches wide — with a longer maturity than barrel-type Chinese cabbages. Mild, crisp, and fresh flavor with high water content that turns sweet and juicy when cooked. A beautiful addition to summer salads for a burst of bright color and crisp freshness. Heirloom, open-pollinated, cool-season annual. 80 days to maturity.

Why Grow Matsushima No. 2?

• Striking Michihili-type head — tall, narrow, 18 inches tall x 6–10 inches wide; 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 will 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 with meats — 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
• Preserve: Dry or pickle for long-term storage

Other Common Names

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

From Our Gardeners

“If you live in a region that has warmer summers, try planting Chinese Cabbage in a partial shade area or use floating row covers to prevent bolting. Rotate plants of the cabbage family with other vegetables to reduce pest issues.”

Growing Notes

Sow in spring while soil is still cool, or again in late summer for fall harvest. Plant in fertile, well-draining, slightly alkaline soil (50–60°F soil temp) in full sun. Keep soil consistently moist. Apply a balanced fertilizer — Chinese cabbage is a heavy feeder. Companion planting tip: Oats planted nearby help prevent clubroot and other soil-borne diseases, increase growth, and attract beneficial insects.

Bolting warning: If plants experience late spring frosts or more than a week of nights below 50°F, they are likely to bolt once warm weather returns.

Harvest: Harvest when heads reach desired size. In fall, cut heads high — leaving the base intact allows small heads to regrow from the stub. Chinese cabbage can tolerate a light frost in fall, but harvest all heads before a hard freeze (28°F).

Watch for: Flea beetles, cabbageworm, cutworms, cabbage root flies, aphids, clubroot, and other fungi. Maintain good garden hygiene to limit issues.

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