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[Clansgian AT wmconnect.com]

> >Since you have grown it before, how do you preserve it?

Kim Chee!

Apart from that, it grows well enough in hot weather and does really well 
in the fall, so by planting a few seeds in a seedbed in the garden all along, 
it is possible to have it fresh 7 or 8 months out of the year.  It is not 
so different from bok choy, ta tsoi, and other such, and even cabbage for 
that matter, that the one cannot be substitutied for the other when they come 
and go.

I've eaten it preserved the way you describe, lightly sauteed and frozen to 
be added to the stir fry later.    It's pretty good.  Doesn't seem to hold 
up in the freezer for long periods.

I've got a collection of those huge 3ltr soda jugs with the bottom cut out. 
 For brassica such as Michihili I get some started in the late fall and put 
those jugs over them to multiply  the heat and protect from had freeze.  
With luck some will survive past Christmas.  It's time to give it up when the 
heaving ground freezes come in January.  You could probably go all winter 
like that in some years.


James