Chinese Michihili Cabbage Seeds

70 days. Did you know that there is no evidence of a wild Chinese cabbage? It is thought that Chinese cabbage is a cross between bok choy and turnip. Michihili was developed to perform especially well in North America, and has a stronger flavor than other cabbages. Sow it in the spring for young salad leaves or in late summer for a fall crop of full-sized cabbages. Grows best at 60° - 65° F.

Cabbage "Mammoth Red Rock" (Brassica oleracea) Seeds

The Mammoth Red Rock is slightly flattened with globes up to 10" across. The red cabbage heads are solid red all the way to the core. The Mammoth Red Rock is a good storing variety.

Bok Choy Pak Choi Chinese Cabbage

This graceful vegetable with Chinese origins has spread throughout the world Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape. The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled. Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months. Asian cooks use the entire plant at many stages of development.

Cabbage "Early Flat Dutch" (Brassica oleracea) Seeds

7" deep, solid, flat heads. Good to set close in rows because it has few outside leaves. Heat resistant with medium stem. Good for making kraut & market sales. 85-95 days.