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Chinese Cabbage (Brassica pekinensis )

Other names: Napa, Nappa, Wong Bok, Won Bok, Celery Cabbage, Chinese Leaves,  Pe-Tsai, Michihli, Heading Chinese cabbage, Bai Cai, Da Bai Cai.

 

Chinese cabbage is one of most popular vegetables in Asian countries. But you may find very confusing regarding its names. A great number of descriptive, ethnic and local terms contribute to such confusion. In Mandarin Chinese, it is often referred to as Pe-Tsai ( Bai Cai or Da Bai Cai in modern Chinese alphabet) which means white vegetable. But in Cantonese dialect it is pronounced Pak Choy or Bak Choy. When Japanese, Thai, Cambodian, Vietnamese or other Oriental names or dialects are used for the same vegetable, often with only slight variations on the Chinese name, as in "choi" or "joy", confusion can result.

Two major types of Chinese cabbage exist: (1) Michihli type: elongated, cylindrical varieties. Slowing bolting. For short term storage and usually used fresh. (2) Napa or Won Bok type: short, blunt, barrel shaped varieties.

Chinese cabbage seeds weigh approximately 3 gram per 1000 seeds. They may be direct seeded 1 Kg per acre.

Chinese cabbage is planted from April through August.

Early spring field seeding may result in a high percentage of flower stalks. Therefore to produce a good summer crop, seedlings should be raised in the greenhouse and transplanted to the field after the risk of cold induction minimized. Chinese cabbage is not normally transplanted as a bare-rooted plant. The transplant should be set in the soil to a depth of the first pair of leaves.

Spring planting can be as early as possible for early summer harvest. But for direct seeding, bolting tolerant varieties are highly recommended to use. For fall cropping, direct seeding is suggested. Early maturing types require less space than the late type, and the Michihli type requires closer spacing than the Napa type.

Click here to see Varieties of Chinese Cabbage

 

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