Chinese cabbage

How to grow Chinese cabbage growing and care:

Cold weather or else become bitter, slightly acid, heavy soil

What is the best way to start growing?
Plant / Seed

Is it necessary or use vegetative reproduction in Chinese cabbage?
No

Difficulties or problems when growing:
Sensitive to heat

Planting season:
Autumn – winter – frost free area / Autumn, winter, spring – temperate climate

Pests and diseases:
Pieris (butterfly), prodenia (Spodoptera), slugs, aphids

Pruning season:
All season

How to prune:
Dead or infected leaves

Size of the plant?
0.1-1 m, 4-40 inches

Growth speed in optimal condition:
Fast growing

Water requirement:
Average amount of water / Big amount of water

Light conditions in optimal condition for growing:
Cold climate Full Sun /warmer climate Half Shade

Is it possible to grow indoor as houseplant?
No

Growing is also possible in a planter /flowerpot / containers:
Yes

Blooming information

Bloom season:
Spring / Summer

General information about the flower
Yellow flowers the flowers small grow on inflorescence

Thinning the bloom:
Mostly unless need the seed there is no need to wait for the blossom

Pollination is done by:
Bees

Subspecies

Napa cabbage – green – bright green to white in the top, the shape close like Arabic lettuce

Bok choy – dark green in the top, white in the bottom the bottom is woodier

Choy sum – green leaves ovate shape grow on 5-10 cm stem

Baby pak choi – look like Bok choy but instead of white in the bottom it green, bottom the bottom is woodier

Edible leaves

Leaves harvesting season
In cold area winter-spring-summer in frost free autumn-winter-spring

How to harvest the leaves?
Two possibilities to trim the leaf separate or trim all the leaves of the plant in the same time

Information about leaves:
Leaves color can be: (Napa cabbage) green – bright green to white in the top, (Bok choy) dark green in the top, white in the bottom, (Choy sum) green leaves ovate shape grow on 5-10 cm stem, (Baby pak choi)look like Bok choy but instead of white in the bottom it green

Uses of Chinese cabbage leaves:
Salad, eat raw, cooked, stir fry, staffed

Scientific name:

Brassica rapa