Napa Cabbage (Brassica rapa sub. Pekinensis): also called Michihili, this ancient Chinese cabbage was first heard off in the 13th century, it has been cultivated for centuries in the region around the blue river, The Yangtze. It was then taken to Korea, later on to Australia, the Americas, and, to a lesser extent, Europe. It can be sown both, in Spring and Autumn, in warmer areas it can be sown all year around.
It is easy to grow, less prone to parasite attacks, and suitable for mountain climates too. Its taste is intense, it can be eaten raw in salads, or cooked in soups.
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