Cultivation

Fresh consumption — Chinese cabbage

Brassica rapa L. subsp. chinensis (L.) Hanelt

The use of Chinese cabbage as a salad vegetable, characterized by separate culinary preparation of juicy petioles and tender leaves to preserve crisp texture and high biological value.

In the reference 4 varieties crop Bok choy, where this is mentioned in the description.

Fresh Chinese cabbage is valued for its combination of a piquant taste with a slight bitterness and a pronounced crisp texture. The morphological features of the plant, which does not form a head, allow it to be used either as whole rosettes or in parts: tender leaf blades are added to salads, while the denser, juicy petioles are used to create a textural contrast.

Fresh consumption is the optimal way to preserve the crop's vitamin profile, including vitamins C, A, K, B-complex, and essential amino acids such as lysine. For commercial produce, strict requirements are established, according to which rosettes must be intact, clean, and show no signs of bolting.

General information about the subject — on the page Fresh market use.

Sources8

Varieties of Bok choy mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.