Chinese cabbage

Chinese cabbage

From the brassicaceae family, Chinese cabbage, also called bok-choy, pak-choï or Peking cabbage, is a biennial herbaceous vegetable. Cultivated in China for millennia, Chinese cabbage has recently been present on the markets of Europe and North America. Chinese cabbage can reach up to 2kg.

Varieties of Chinese Cabbage

There are more than 30 varieties of Chinese cabbage. The two most common are Pe-tsai and Bok-choy. Both have long, tender, elongated, pale green leaves. The ribs are white, and particularly crunchy. The leaves of the Pe-tsai are curled, while those of the Bok-choy are smooth.

Culture of Chinese Cabbage

Good sun exposure is essential to ensure the proper development of Chinese cabbage. The watering must be very regular, because the roots of the Chinese cabbage remaining relatively superficial, it is subject to drought, which it supports badly. The sowing of Chinese cabbage can be done under cold chassis, or in the ground. In both cases, sowing is done in mid-summer, ideally between July and August when the temperatures are warmest. Care must be taken to keep the soil well moist. The first leaves appear after about a week. Transplanting takes place when the young shoots have at least 3 leaves with a size of 5cm.

Use of Chinese Cabbage

Mainly cooked in Asia, Chinese cabbage accompanies many Chinese, but also Korean recipes. Rich in bioavailable calcium, Chinese cabbage also contributes to an important contribution in vitamins A, K, C and B2, potassium and iron. The consumption of Chinese cabbage is also said to reduce the risk of certain cancers and cardiovascular diseases.