- Latin Name: brassica oleracea var. capitata
- Other Names:Nampa Michihli Cabbage
- Days to Maturity: 75-80 days
- Hardiness Zone: Zones 1-9
- Planting Depth: 1½"
- Plant Spacing:12-24"
- Row Spacing:24"
- Growth Habit: Upright
- Soil Preference: Moist, composted soil
- Temp Preference: Cooler
- Light Preference: Full, although in climates with hot summers, afternoon shade can help
- Pest/Diseases:Susceptible to aphids, cabbage root maggots
- Color:Light green with white ribs
- Flavor: Subtle, crisp and peppery
Nampa
Michihili cabbage can be sown indoors and transplanted outside after
four weeks. The crop will need full or partial sun, and the soil will
need to remain moist. Nampa Michihili cabbage needs two inches of water
each week while growing. When transplanting outside, it’s best to harden
off the plants over the course of a week. When the Nampa Michihili
plants are ready to be transplanted, leave one and a half feet between
the plants, in rows with two feet between them. The seedlings will do
best in a composted soil. At around seventy to eighty days, the heads
should be firm. When this stage is reached, the Nampa Michihili can be
harvested. When doing this, you will need to also remove the entire stem
and root, to prevent the buildup of disease. The leaves of the Nampa
Michihili cabbage plants can be kept for three months and will bear a
mild and peppery flavor.