As with almost all vegetables, there are different varieties of Chinese cabbage. However, only one variety is usually grown in Europe. Find out below what it is and what characteristics make it stand out.

The Chinese cabbage varieties available from us come from the Nga Paak breed

As the name suggests, Chinese cabbage comes from China. It only came to Europe in the 20th century and is now mainly cultivated in Germany, Switzerland, Austria, Italy, the Netherlands and Spain.

The Chinese cabbage in the profile

  • Genus: Cabbage (Brassica)
  • Family: Cruciferous (Brassicales)
  • Botanical name: Brassica rapa subsp. Pekinensis
  • Common names: Japanese cabbage, Peking cabbage, celery cabbage, leafy cabbage, lettuce
  • Origin: China
  • Breeding: Crossbreed of Pak Choi and turnip
  • Growth form: solid body, tapering to a cylinder
  • Leaves: Fleshy, crisp, yellow-green with ruffled edges
  • Flowers: Thumbnail-sized, lemon-yellow flowers usually with four petals
  • Season: Available in stores all year round as a vegetable, in the garden in late summer/autumn
  • Site: sunny and warm, humus-rich, loose, nutrient-rich soil
  • Sowing: Usually from mid-July
  • Harvest: two to three months after sowing, usually from September
  • Storage: can be stored in the refrigerator for up to ten days
  • Use: as a crop, boiled, boiled, fried, raw or fermented

Two varieties of Chinese cabbage in China

In China, there are two types of Chinese cabbage: Baak Choi (white vegetable) and Lung Nga Paak (white dragon's tooth), which resembles celery. The variety available from us and grown in Europe descends from Nga Paak. As with most vegetables, there are numerous breeds of Chinese cabbage that vary slightly in shape and taste:

  • Autumn Fun F 1: dark green outer leaves
  • Grenn Rocket F 1: less susceptible to pests
  • Osiris F 1: little susceptible to pests, dark green leaves, can be stored for a long time
  • Parkin F 1: little susceptible to pests and diseases, very productive
  • Richi F 1: is sown early, cannot be stored

Chinese cabbage: tasty and healthy

Chinese cabbage is milder and easier to digest than other types of cabbage. It's also packed with nutrients, including:

  • Calcium: 29mg
  • Iron: 0.74mg
  • Magnesium: 8mg
  • Phosphorus: 19mg
  • Potassium: 87mg
  • Sodium: 11mg
  • Vitamin C: 3.2mg
  • Vitamin A: 263IU

per 100 grams of cooked Chinese cabbage. Furthermore, Chinese cabbage is said to help prevent cancer, it promotes digestion and strengthens the immune system. Unlike other types of cabbage, it does not cause flatulence.

Category:

Vegetable garden