There are two principal types of Napa cabbage. Our Chinese lettuce is the Michihili variety. It is an elongated cabbage of cylindrical form with a semi-tight heart. It has a large white petiole and very thin green leaves (compared to the Chee-Foo variety). The leaves have a wrinkly and delicate texture with white veins. The heart is pale and firm. It has a mild and subtle flavour, which is typical of Chinese cabbages. This Chinese cabbage thrives in milder climates, but can be planted anywhere. The water content of these Asian cabbages is very high. They are much more refreshing and less fibrous.
Organzo: a strategic and authentic partnership between truck farmers and our agronomic services department, from seed to harvest.
We constantly suggest new varieties to improve product qualityand options for seeds that are less prone to ravagers, diseases and physiological disorders.
We walk through the producers’ fields every week looking at and inspecting the slightest defaults in plants, in order to delay any outbreak of ravagers and/or diseases by applying good agricultural practices, and when needed, by rationally using registered pesticides.
Selection and preservation
One should choose a firm michihili that has crunchy and fresh leaves with no marks on the stalks.
Fridge: eat your michihili fresh but failing that, don’t keep it for too long.
Does not freeze well. Due to its high water content and the fragility of its leaves, the cold destroys its consistency and thus any interest in eating it.
Michihili can be served steamed, boiled, fast sautéed, or raw. It is a great accompaniment to many other vegetables, meat and poultry. For this type of cabbage, it cooks very quickly because of the fragility of its leaves.