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80 Days to maturity. Brassica rapa var. Pekinensis 'Matsushima No.2'. Matsushima No. 2 Chinese Cabbage Seeds. Annual Heirloom. The Matsushima No. 2 Chinese Cabbage is a unique Michihili-type compact heading cultivar that displays its beautiful lime green outer leaves with a hidden yellow center. As it is a Michihili-type you can expect a longer maturity compared to other cabbage types. Add this variety to your summer salads to add a burst of bright color and a bite of crisp freshness. ~ 8,600 seeds per oz.
Other Common Names:Dento yasai, Chinese Cabbage, baechu, baguio, bai cai, cai bac thao, cai dai, da bai cai, hakusai, huang ya cai, jie hin bai chai, nappa cabbage, wong bok, wong nga pak.
How to Grow Matsushima No. 2 Chinese Cabbage
Sow in spring while the soil is still cool. Plant again in late summer for harvesting in the fall. If the plants experience late spring frosts or more than a week of nights below 50°F, they are likely to bolt (produce a flowering stalk and stop growing) once warm weather returns. Because Chinese Cabbages are heavy feeders, apply a balanced fertilizer and maintain nutrient-rich soil. Oats can be used as a companion plant to prevent clubroot and other soil-borne diseases, increase growth, and attract beneficial insects.
Harvesting Matsushima No. 2
Harvest when the heads reach the size you want. In the fall, cut heads high, leaving the plant's base intact. Small heads will often regrow from the stub. During the fall season Chinese Cabbages can tolerate a light frost, but be sure to harvest all cabbage heads before a hard freeze (28F).
Napa cabbage can be eaten raw in salads. It has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it's cooked with. Since it softens as well, it's frequently used with meats in stir-fries and soups during the last stages of cooking. Preserve by drying or pickling.
Tips 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."
Light green outer leaves with a yellow core and white stalks.
Matsushima No. 2 Flavor:
Mild, crisp and fresh
Days to Maturity:
80 Days to maturity.
Days to Germination:
Thin to 12-24 inches
Well-draining, Rich, Slightly Alkaline soil that is 50-60°F.
Pests and Disease:
Common pests and diseases for Chinese Cabbages include flea beetles, cabbageworm, cutworms, cabbage root flies, aphids, clubroot, and other fungi. Keep good garden hygiene to limit issues with these pests and diseases.
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