BRIEF DESCRIPTION An erect, glabrous, dull green, herbaceous plant reaching 15-30 cm in height in the vegetative state and up to 70 when flowering. Leaves about 7 x 20 cm, arranged spirally, not forming a compact head but spreading. USES All above-ground parts are edible, but the succulent petioles are often the prefered part. It is used in soups and stir-fried dishes. It is used for decorating dishes but is seldom eaten raw, neither pickled. GROWING PERIOD Biennial, cultivated as an annual. Harvesting may take place 21 days after planting but it usually takes place between 30-45 days. COMMON NAMES Pak choi, Chinese cabbage, Celery cabbage, Chou de Chine, Chou de Shangton, Paksoi, Pacai, Sawi putih, Pak choi, Kapis, Pechay, Pechhaay, Spei khiew, Kaad chiin, Phakkat-khaokwangtung, Hong-tae, Hong-how.
FURTHER INF Pak choi is widely cultivated in southern and central China and Taiwan. Vernalization at 5-12°C for 10-40 days is effective immediately following germination. Over-vernalization induces premature flowering, sometimes even at the seedling stage. Yields may be 10-20 t/ha for small cultivars and 20-30 t/ha for large cultivars. |
