Agriculture: Chinese cabbage
Agriculture Chinese cabbage. Marketed in Europe and North America, Chinese cabbage is native to the Far East. Very popular in Asia and cultivated in China for millennia, it is also called cabbage of Beijing. From the family Brassicaceae, this plant has the Latin name Brassica rapa.
Chinese cabbage is a herbaceous vegetable plant, producing leaves that also bear the same name. Edible, these are wide, wavy and thick. This foliage of pale green color, is tender and thin, and forms, according to the species, an ovoid apple, not very compact and elongated. The flower stalk consists of yellow flowers. This plant contains small black seeds.
Agriculture: Chinese cabbage variety
The different varieties of Chinese cabbage generally have different shapes that allow to specify more than thirty subspecies. The most common varieties are mainly Pe-tsai and Pak-choi.
- Pe-tsai is similar to chicory and has toothed leaves. This foliage, which exceeds 30 cm in length, forms an ovoid apple.
- Pak-choi is characterized by foliage that does not form an apple. The leaves have smooth edges and a dark green hue.
Agriculture: Chinese cabbage Culture
Chinese cabbage likes compact and calcareous soil types, well drained and rich in humus. The muddy lands are better suited to the cultivation of this vegetable plant. It is cold-resistant and is characterized by abundant growth in temperate regions and low temperatures. This growth is limited when prevailing high temperatures and drought.
Agriculture: Chinese cabbage seedling
Two methods of sowing Chinese cabbage: sowing under sowing and direct sowing in the ground. In the first case, the seeds are distributed and moistened on a substrate consisting of a mixture of potting soil spread in a small box. This is then placed under a frame. The second case, the most frequent, is a direct seeding. To do this, the soil is first plowed and weeded before the distribution of seeds at the bottom of a furrow, in single or double rows. In the row, the spacing is 25 to 30 cm. Irrespective of the sowing method, the ideal period is during the months of July and August.
Agriculture: Chinese cabbage Cultural interview
When four leaves appear, the surplus plants are torn off and transplanted elsewhere, spacing them by about 30 cm. Weeding, which can be manual or mechanical, is often done during thinning. Watering keeps the soil moist during the dry season. The freshness of the soil is also preserved through mulching which also slows down the proliferation of weeds.
Agriculture: Chinese cabbage Harvest
Harvesting usually begins three months after sowing, from September to November. When the plants have reached physiological maturity, the leaves are tender, this is the ideal time for harvesting which consists of cutting the plant at ground level and removing the outer leaves. This manual operation must take place before the leaves become too hard or begin to lose their color.
Agriculture: Chinese cabbage retention
Chinese cabbages should be kept in a cool and ventilated place. The cellar is a well indicated local. The shelf life in a refrigerator is two weeks. This duration can reach 18 months when they are well frozen under a temperature lower or equal to – 25 ° C.
Agriculture: Chinese cabbage Consumption
Chinese cabbage is a leafy vegetable that can be eaten raw as a salad. The leaves are then minced with a cold sauce of vinegar, oil and salt. It also accompanies many Korean recipes (baiku kimchi), Chinese (oyster sauce) and even Western (bechamel). Chinese cabbage contains vitamins A, B and C as well as trace elements (iron, calcium, phosphorus). In addition to these nutritional benefits, it has digestive and diuretic properties.