Chinese cabbage refers to two Chinese leaf vegetable cultivar groups, which are used in Chinese cuisine. The Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
These vegetables are cultivar varieties of Turnip subspecies and belong to the same group as Western staples such as Cabbage, Broccoli, and Cauliflower. Both have many variations in name, pronunciation, and scientific classification, especially in the cultivars of bok choy.
Seed Chinese cabbage straight in the garden as early as 4 to 6 weeks before the last regular spring frost date. Chinese cabbage will come to harvest at cooler spring or autumn temperatures and shorter days before temperatures climb above 75 ° F. Depending on the size, plants take 50 to 85 days to come harvest.
Plant Chinese cabbage in colder regions in full sunlight, and in partial shade in warmer areas. Grow Chinese cabbage rich in organic matter in well-worked, well-drained yet moisture-retaining soil. In midseason, apply aged compost to the beds before planting and side dress crops with organic compost again.
Plant seeds 1⁄2 inch deep, and 4 inches apart. Depending on the type, space rows 18 to 30 inches apart.
Chinese cabbage does not do well when it is transplanted. Indoor seedlings should be planted in biodegradable peat or paper containers that are conveniently planted in the garden.
Chinese cabbage may be raised at least 8-inch wide in containers. Grow Chinese cabbage in bigger pots on 10-inch planting containers. Plants are heat susceptible, and as the temperature heats up, transfer them into the shade.
Keep Chinese Cabbages cool during hot weather.
Chinese cabbage should not sit in direct sun for more than 8 hours each day.
Cut whole heads at soil level when compact, robust, and shaped. The average harvest time is 50-80 after planting seed stalks. Complete the harvesting before freezes appear. Chinese cabbage is able to be harvested for greens if the first fall frost occurs before heads develop.
Chinese cabbage can remain in the refrigerator vegetable drawer for roughly a month. Chinese cabbage can be frozen and blanched for 3 to 4 months.
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