Fujiyama Chinese cabbage is an early-maturing variety known for its high resistance to temperature fluctuations and flowering. From sowing to harvest takes about 50-60 days, allowing for quick product availability. The cabbages have an elongated shape with medium density, reaching a mass of up to 3 kg, and feature a light-yellow interior. The leaves are large, crunchy, and tender, making the cabbage particularly attractive for culinary use.
This cabbage variety is recommended for growing via seedlings; seeds are sown in two stages: in spring for an early harvest and at the end of July for storage. Seedlings should be transplanted into the ground during the phase of four to five true leaves. It is crucial not to delay this process to avoid increasing the plants' tendency to flower. Successful cultivation requires fertile soil, regular watering, and fertilization.
Fujiyama cabbage retains its valuable properties during storage and is excellent for home cooking. It pairs harmoniously with seafood, meat, vegetables, and fruits, expanding its application in various dishes. Due to its tender and sweet texture, this variety is a universal product for a varied diet.
