Brassica rapa L. subsp. chinensis (L.) Hanelt (Brassicaceae) cv. New Naibai
| ENG | Chinese cabbage |
| SK | |
| CZ | Čínské zelí |
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| HU |
Using
Chinese cabbage is edible as seedlings, small immature heads, large mature heads, and while flowering. The stems are mild and juicy while the leaves have a cabbage-like flavor. It may be eaten raw in salads or braised, steamed, stir-fried, or cooked in soups.
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Botanical description and occurrence:
Chinese cabbage has either white or very pale green short, chunky stalks and glossy, deep green broad and spoon-shaped leaves. Each plant will have 10-14 stalks. The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. It has shallow roots and grows quickly.
Why to have the plant in your garden:
Chinese cabbage is easy to prepare. This vegetables is a tasty alternative to cabbage as well as a healthy dietary addition. It is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.
Text:
Dr. Tomáš Kopta, Mendel University in Brno, ČR
Photo:
Dr. Tomáš Kopta, Mendel University in Brno, ČR
