Pak-choy cabbage is a popular vegetable crop. Cultivated for thousands of years in China, this exotic product is gradually and quite successfully conquering the European market.
Unpretentiousness in cultivation, high germination and excellent nutritional properties only contribute to increased consumer demand for this
type of cabbage, resembling Peking
cabbage .
Description of the Chinese guest
Chinese Pak-choi cabbage is more perceived as a salad vegetable or exotic greens, because it does not form head out. In addition, due to early maturity, such a product can be consumed within a month from the time of planting, which in the warm climate of Asia allows you to get a crop several times a season. This culture is appreciated for its high content of vitamins, iron, phosphorus, magnesium, potassium and lysine, useful for the body - a powerful source of energy that a person needs for normal cell growth, production of antibodies, enzymes, hormones and tissue repair. In addition, lysine inhibits the development of cancer, which makes pacchoy a very popular product on the dining table.
The aerial part of the garden plant is used for food, which is a rosette of juicy leaves of bright green color with medium, fairly wide veins that connect in an elastic base of white color. Depending on the variety, the height of the plant varies from 30 to 60 cm. The leaves are collected in a rosette with a diameter of about 30 cm and are characterized by a bright green color, petioles are white.
Beneficial features
Chinese Pak-cho cabbage, the cultivation of which is not particularly difficult, is an excellent dietary product. It is consumed in salads. The Chinese curiosity is good as a low-calorie side dish, an independent vegetable dish, but it is not suitable for salting. It has a multi-faceted rich taste, giving freshness and pungency with a slight bitterness. Perfectly combined with various products, it remotely resembles Beijing cabbage, spinach, lettuce and chard and is a great addition to any dish.
Pak-choi cabbage can be eaten while getting rid of extra pounds and to maintain a figure. This is an excellent tool for the prevention of constipation and cleansing the intestines of cholesterol, toxins and other harmful elements. Regular consumption of Chinese cabbage has a positive effect on the elasticity and strength of blood vessels. Vitamin A contained in its composition effectively affects the renewal of skin cells. Pak-choy cabbage, the preparation of which takes a minimum of time, is recommended for pregnant women, as it contains folic acid, which prevents the formation of various defects in the fetus.
Popular varieties
Being a two-year-old plant, pakchoy cabbage is grown as an annual crop in vegetable growing. In a temperate climate, its seeds can be sown throughout the growing season. The following varieties of Pak-choy cabbage are most commonly used in vegetable growing:
- Vesnyanka . Leaf variety, characterized by super-ripeness: seedlings appear after 3-4 days; after three weeks, you can enjoy the first crop of ripened leaves. The socket is richly leafy, slightly raised, about 35 cm high.
- The swan . Variety of medium ripening: 40-45 days. It has an upright socket, approximately 40 cm in diameter. Petioles are white, about 35 cm, of the total mass of the plant is approximately 80%. The variety is hardy, tolerates adverse weather conditions.
- Alyonushka . Has a medium-sized leaf rosette, fleshy wide petiole. It is characterized by excellent taste.
- Pava . It is a hybrid of Beijing and Chinese cabbage, characterized by juicy crispy petioles. It is steady against stemming, therefore it is suitable for seeding at any time. Externally, the plant is decorative and well preserved after cutting.
The subtleties of growing
Growing Chinese cabbage is somewhat different from the usual way for everyone and has its own nuances. Advantages of the product include its undemanding soil composition: Pak-choi cabbage, the cultivation and preparation of which is uncomplicated, is quite well related to medium and low-fertilized lands. The plant likes a cool climate, high humidity, fertile land, which is recommended to be prepared in advance. This is best done in the fall: digging with the simultaneous application of fertilizers. It’s good to add organic matter at the rate of 1 bucket per square meter; on acidic lands, the beds can be enriched with wood ash: 200 grams per square meter. meter. When choosing a site for planting, predecessors should be taken into account, the worst of which are all types of cabbage. Indeed, in this case, there is an increased risk of damage by common pests and diseases.
Chinese cabbage sowing
Pak-choi seeds are sown from April to August, although most gardeners prefer to plant cabbage in the middle of summer - it is the July product that pleases with the largest yields. In addition, during this period, the risk of tying flower arrows is minimal.
When sowing in open ground, pacchoy seeds are laid in prepared holes to a depth of 2-3 cm in accordance with the following scheme: 20-30 cm between sprouts of cabbage with aisles of 25-35 cm.The nutritional area of one unit is 30 * 30 cm. Small copies will be enough 20 * 20 cm.
Proper Care Factors
In the care, Chinese cabbage pak-choi, the cultivation of which is possible even for an inexperienced gardener, is undemanding. It is advisable to periodically loosen the soil, doing this very carefully, because in Chinese cabbage the root system is located close to the soil surface. It is important to water the plants in a timely manner, without frills: not to flood the earth, but also to prevent its drying out. The average irrigation rate in the month of August-September is 15-20 liters per square meter. A little more water should be spent in the process of tying outlets.
Like any plant, pak choy cabbage, reviews of which are positive, needs periodic top dressing aimed at activating growth and increasing the expected yield. During the growing season, it is recommended to feed the plant one to two times with a liquid herbal solution or mullein infusion. It is important to provide top dressing after prolonged rains.
Harvesting
Harvest of the Chinese wonder is recommended to be collected at each stage of plant development: from the appearance of sprouts to the moment of formation of flower arrows. The grown cabbage needs to be cut at a height of 2-3 cm above ground level, adult specimens are trimmed slightly higher. It is advisable to use juicy greens immediately, since it is not adapted for long-term storage.
Pests and diseases
Of the pests, pacchoy cabbage is not indifferent to cruciferous fleas, which are especially dangerous for young shoots, and are able to destroy the plant at the initial stage. Larvae gnaw through large through holes in leaf blades, which significantly reduces the growth of vegetative mass and the quality of the product itself. You can get rid of such pests by frequent loosening of the soil and regular watering. If this method is ineffective, it is required to spray cabbage beds every morning with tobacco infusion or process it with wood ash.
From chemicals, it is recommended to use the effective Kinmix preparation (2.5 ml per bucket of water).
Cabbage white is not indifferent to the overseas product , the presence of egg-laying of which can be determined by yellowish grooves. In order to avoid a massive invasion of voracious caterpillars, the detected eggs must be removed from the plant. Treatment of cabbage with chemicals will help get rid of an unsolicited pest.
Pak-choi cabbage is also loved by slugs and rain snails. Therefore, in order to prevent the appearance on the leaves of wide winding paths gnawed by such pests, it is recommended to remove the latter from the leaves.
Pak-choi cabbage: recipes
Fried pak choi
- Young cabbage pak choi - 350 grams.
- Soy sauce - ½ tbsp. spoons.
- Cornmeal - ½ teaspoon.
- Vegetable oil - 1 tbsp. a spoon.
You need to wash the cabbage, cut into two parts and fry for 5 minutes over medium heat, stirring occasionally. In parallel, mix cornmeal with soy sauce, gradually adding 50 ml of water while stirring. Put the fried cabbage on a serving dish, and put the sauce in the pan where the pak choi was prepared, and bring to a boil with constant stirring. Pour over Chinese cabbage with thickened sauce. Add to taste ground pepper.
Pak Choi in oyster sauce
- Chicken broth - 200 ml.
- Pak-choi - 4-5 pieces (about 400 grams).
- Brown sugar - 1 tbsp. a spoon.
- Peanut (or any vegetable) oil - 3 tbsp. spoons.
- Crushed peanuts - 2 tbsp. spoons.
- Oyster sauce - 2 tbsp. spoons.
- Sesame seeds - ½ teaspoon.
- Chives - 3 feathers.
- Salt - 1 tbsp. a spoon.
Wash cabbage and cut into two halves. Boil water in a saucepan, add a tablespoon of peanut butter and salt, which will allow the leaves to preserve the natural bright green color, and the cabbage heads themselves. Blanch for a few seconds and take out as soon as the leaves soften. Put the cabbage in cold water. In a wok (round deep Chinese pan), heat the remaining peanut butter, add cabbage, oyster sauce, chicken broth and brown sugar. Mix everything carefully, bring to a boil and cook for about 2 minutes. Put the prepared cabbage cabbage on a serving plate, pour over the cooked broth, sprinkle with green onion rings, sesame seeds and crushed peanuts.