0,5 g
Sowing: July to October - February to March (Italy)
Planting space: 60 x 60cm
Harvest: 70 days after transplant
Aichi Cabbage (Brassica rapa var Pekinensis)
Aichi Cabbage (Brassica rapa var Pekinensis): from the prefecture of the same name, one of the most traditional Chinese cabbages in Japan, the dento yasai. It produces large barrel-shaped heads with succulent central ribs. The tender leaves have a delicate sweet taste; in fact, Chinese cabbages can be reminiscent of some types of lettuce due to the shape and crunchiness of the leaves; but the taste is that, although delicate, of brassicae, with a hint of spicy.
We are proud of this variety, even though Napa is very good this variety is actually amongst the oldest and is the most used for fermentations of the highest quality in Japan.
It is easily cultivated as long as water stagnation is avoided, which it cannot stand. Very low temperatures are not a problem even if it sometimes happens that after prolonged periods of frost it starts producing seeds. The harvest is carried out by cutting the head when it has reached the desired size.
Other than fermented, it can be sautéed or fried, any way it will be fabulous. Rare, in Europe only here.