Pak choi (Brassica chinensis) is a leaf vegetable very popular in Asian countries.It is a close relative of the Chinese cabbage but has a completely different appearance. In the first year of cultivation, this two-year-old plant forms a rosette of leaves and in the second it produces a tall flower stalk. After flowering, it creates numerous seeds that can be used for propagation. The edible parts of pak choi are leaves and fleshy petioles. Depending on the variety, the plant can reach a height of 20-50 cm and a diameter of 40-45 cm.It can also have stems and leaves of different colors.
Pak choi cabbage - properties
Chinese cabbage is a very valuable vegetable, rich in vitamins(C, B1, B2, B3, B4 and B5, P, E, K, A), carotene, fiber , copper, sodium, manganese, selenium, iron, potassium, magnesium, calcium, fluorine and phosphorus. It contains a high dose of lysine - an amino acid that is a component of proteins, antibodies and enzymes. This enzyme, essential for the human body, is supplied with food.
Pak choi Chinese cabbage - cultivation
Pak choi is a short-day plant with a very short growing season. Young leaves can be eaten 4-6 weeks after sowing.The fact that pak choi can be eaten at any stage of a plant's development, without having to wait for the petioles to fully mature, makes it even more tractive.
When choosing a position for Chinese cabbage, you should take into account the principles of crop rotation.Onions, legumes and pumpkin are good forecrops for pak choi. All cruciferous vegetables are considered the worst predecessors for pak choi as they increase the risk of diseases and pests typical of this family.
Resilient Chinese cabbage copes well with low temperatures and can withstand short-term frosts down to -4 ° C without any problems. So, both spring pak choi and autumn cultivation are popular. In summer, long days and high temperatures cause premature breaking of inflorescence shoots and flowering of plants.
Pak choi - seeding and harvesting
Pak choi is reproduced from seeds. They can be sown in April as they germinate at 3-4 ° C. It is best to sow small batches with an interval of 7-10 days. This will allow you to get a regular harvest. When the seedlings produce 2-4 true leaves, break them off and leave the plants 20-40 cm apart.
If we want to harvest earlier, we can produce Chinese cabbage seedlings under covers.For this purpose, we have been sowing seeds since March. Place 2 seeds in single pots, after germinating them, leave the stronger plant. When the seedlings develop 4-6 leaves, after hardening the seedlings, plant the seedlings in the ground.
To keep the leaves and petioles of the pak choi juicy and tender, the plants should be watered regularly and fed with organic fertilizers every 2 weeks.
Pak choi is collected as it matures. We can cut off all grown rosettes or young, single leaves. After harvesting, the leaves, wrapped in cling film, can be refrigerated for 2 weeks.
How To Grow Pak Choi In A Pot
To grow pak choi on the balcony, you need a pot about 50 cm deep and 30 cm wide. Fill the containers with fresh, permeable ground and place them in a sunny or slightly shaded place. We can sow Chinese cabbage seeds from April until late autumn. Remember to water and feed the plants regularly.
Pak choi cabbage: how to eat
This tasty and he althy cabbage has many uses. Its leaves are suitable not only for making fresh salads, but also for cooking, stewing, baking, baking and pickling.
