Up to 75-80 days. The Nampa Michihili cabbage is a hardy garden crop that can be grown in climate zones one through nine. The plant produces light green heads on a white stem. After around seventy to eighty days, the heads can be harvested. They provide a subtle, delicate and peppery flavor, and can be kept for three months after harvesting. Latin Name: brassica oleracea var. capitata. Other Names:Nampa Michihli Cabbage. Days to Maturity: 75-80 days. Hardiness Zone: Zones 1-9. Planting Depth: 1". 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.