LOL deterrent for groundhog.
I must say there's enough taste variation in the brassicas for me to imagine how bad it can be.
Yes, Lisa, me too! I grew Michihili last year and we loved it. Very sweet and mild with lovely crunchy ribs, we mostly ate the leaves raw in salad. The outer leaves were on the hairy-prickly side, but the rest were primo.
"Napa cabbage" is a close relative that has smooth leaves, and the ones my friends grow are also a primo sweet and fantastic vegetable. They keep incredibly well - you can store them in a root cellar for crisp eating all winter. They have a much milder flavor than a regular cabbage, so a bit more versatile.
