Chinese Cabbage (Brassica Pekinensis And Chinensis), Peking And Pak-Choi



Cultivation of Chinese cabbage Pe-tsai in the vegetable garden

Two distinct plants of the family Brassicaceae are called "Chinese cabbage": Chinese cabbage Pe-Tsai (Brassica rapa pekinensis), and the Chinese cabbage Pak-Choi or Bok-Choy (Brassica rapa chinensis).

Originally from China, Chinese cabbage was introduced by the Chinese in the United States in the late nineteenth century. Today, it is found more and more grown in Europe, especially because of its antioxidant properties.

The Pe-Tsai (opposite) has long leaves, erect, wavy on the edges, with a large fleshy petiole. Its color goes from green to blond and its rosette shape is reminiscent of romaine lettuce.

The Pak Choi or Bok-Choy (below) has half overturned leaves, darker green, with a long fleshy petiole, and forms a rosette also resembling the perry.

Their taste is reminiscent of turnip, cabbage cabbage and chicory, although Pak-Choi tastes a little more pronounced than Pe-Tsai.

  • Family: Brassicaceae
  • Type: annual
  • Origin: China
  • Colors: yellow flowers
  • Sowing: summer
  • Cutting: no
  • Harvest: autumn
  • Height: 35 cm

Ideal soil and exposure for planting Chinese cabbage

Fresh soil, moist, sandy or clayey, will be appreciated but no dry or acidic soil. A sunny and sheltered exposure of cold winds is required. He does not like cold weather but will bear the first frosts.

Sowing date of Chinese cabbage Pak-Choi or Pe-Tsai

Sow in place, between mid-July and mid-August, in seedlings of 3 to 4 seeds every 30 cm spacing the rows of 40 cm. It takes a week to see the seeds rise. You will keep only the best foot of each poquet after lifting.

Be careful, too early sowing favor the rise in seeds of Chinese cabbages. Moreover, contrary to the theory, you will be more successful in your crops until mid-August to make your seedlings because the Chinese cabbage will then benefit from a warm earth on the one hand, and on the other hand, temperatures of l air less strong and wetter.

Board of maintenance and cultivation of Chinese cabbages

Binage and watering in case of severe drought in particular will prevail, with a mulching.

If you want to whitewash the Pe-Tsai, you can bind it like chicory, before the harvest, but you must know that it loses some of its qualities and flavor.

Harvesting, conservation and use of Chinese cabbage

Cultivation of Chinese cabbages such as Pak-choi or pe-tsai in the kitchen garden

Harvesting is done approximately 2 to 3 months after sowing, ie in the fall until the first frosts. It is necessary to wait until the cabbage is sufficiently formed, and to pick it up according to its needs. If the frosts become too strong, harvest the cabbages with their clods and keep them in gauge.

The two types of Chinese cabbage are eaten in the same way: raw in salad, or cooked with meat or gratin.

Diseases, pests and parasites of Chinese cabbage

Slugs can eat the young plants, the flea beetle and cabbage worm attack the leaves.

Location and favorable association of Chinese cabbage

Chinese cabbage should not be planted near other cabbages.

Among the most famous varieties of Chinese cabbage Pe-Tsai, let's quote 'Jade Pagoda', 'Tip Top', 'Winter Giant', 'Granaat' and Chinese cabbages Pak Choi advised can be 'Tai Sai', 'Dwarf Township', 'F1 Joï Choï'.


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