Growing pak choi. Pak choi cabbage is a tasty and healthy leafy vegetable: features of growing and cooking

Chinese pak choi is a vegetable that outward signs reminds, but in taste -. But do not confuse them. This product is amazing because it is used in medicine, cooking and even in. Let's figure out what pak choy is.

Description of culture

This culture has long been popular in China, Korea, and Japan. Now it can be grown on your own. Although the vegetable represents the family, but has distinguishing feature- lack of head. Instead, it has white petioles that fade into leaves of a wide variety of hues.

There are such varieties this Chinese cabbage:

• "Prima" (significant for its resistance to pests);
• "Gipro" (inexpensive, as it is unpretentious);
• "Swallow" (its high price is due to the delicate taste);
• "Four Seasons" (according to the name, it is collected several times a year).

Chemical composition and calorie content of the product

But products similar in protein properties are strictly forbidden to cook together. This applies, for example, to .

Important! Subject cabbage to minimal heat treatment so that it does not lose its beneficial and flavoring properties.

Do not use food when making pak choi. Since fresh juice in this combination will cause poisoning.

Contraindications for use

Main contraindications is individual intolerance and the use of anticoagulants. Can't be taken in large quantities in diabetes, because it can cause hypothyroidism and further hormonal disorders. Due to its high fiber content, bak choy can be harmful to the liver. It should not be used by those who suffer from flatulence or diarrhea.

How to harvest and store crops

Pak-choi is not at all picky in growing, it is considered early. The crop is harvested at any stage, but is usually ready for harvest in 35-40 days. The plant is of a stall type, so there are no problems with its assembly either. But you should not plant it in the place where another was grown last year

Another miracle that came to us from China is pak choi (bok choy). This unpretentious, healthy, nutritious and at the same time low-calorie culture is characterized by excellent germination and simple care, thanks to which it is readily cultivated in many parts of the world. A stable harvest can be obtained without special investments funds, time and effort. How to grow this cabbage in your area and what is it all about?

Pak choi cabbage - description

Although it is a close relative of the white cabbage we are used to, Beijing pak choi does not form heads and is more like lettuce greens. It belongs to early ripening crops - already 30 days after planting, it fully ripens. In the warm Asian climate, they manage to grow it several times per season. IN middle lane if desired, you can get up to two crops. In heated greenhouses, pak choi can grow all year round.

Pak choi's main attraction is its great benefit for human health. Cabbage leaves contain a high concentration of amino acids, vitamins, especially vitamin C, and other useful mineral compounds that have a beneficial effect on health, well-being and help prolong the youth of the body. It can be used in food as an additive to various salads and as a side dish for fish and meat.

Pak-choi - varieties

Chinese pak choi is becoming more and more popular in our area, and if you want to try growing it on your site, it is extremely important to know which varieties are suitable for cultivating it in our climate. There are some of the most successful varieties this plant. Early varieties:

• "Alyonushka";
• "Vesnyanka";
• "Dove";
• "Coral".

Mid-season varieties pak choi cabbage:

• "Martin";
• "Peahen";
• "Swan";
• "Yula";
• "In memory of Popova";
• "Cold";
• "Beijing Surprise";
• "Four Seasons".

Planting bak choi

Pak choi cabbage has its own characteristics of cultivation, different from those used in the cultivation of ordinary cabbage. The most pleasant difference is the possibility of growing it on poorly fertilized soil. In general, pak choi is unpretentious to the composition of the land in which it is grown. Another feature is that Beijing pak-choi does not tolerate transplanting well, so it is better to sow it directly into the ground. Within a month you will be able to harvest your first finished crop.

How to plant pak choi

The most common method is seed. How to grow bak choi from seeds? It is necessary to wait for stable heat and warming up of the soil, after which, on the bed, first make grooves up to 3 cm deep with a distance between rows of about 30 cm. After sowing, the bed must be covered with a film until the first shoots appear. If you grew seedlings from seeds, the time to transplant them to permanent place growth occurs with the appearance of the fifth leaf on it.

When to plant pak choi?

Depending on whether you plant seeds directly into the ground or first grow seedlings at home in a greenhouse, the timing of planting seeds varies significantly. IN open ground seeds can be sown in early June. If you still want to grow cabbage in seedlings, the seeds should be sown at the end of March. Planting pak-choi in this case is accompanied by extremely careful transshipment of seedlings to a permanent place of growth along with an earthen clod due to poor survival of seedlings.

Growing pak choi

Growing Chinese pak choi cabbage is an easy and somewhat exciting task. Short maturation periods and simple care, which consists in observing the regimes of irrigation, loosening and weeding, makes the plant welcome guest in our beds. The only negative feature that pak choi cabbage from China has is its predisposition to shoot and bloom with increasing daylight hours. Therefore, it is preferable to grow it in early summer. If the shooting has already happened, the arrows with flowers must be cut with a pruner.

Chinese pak choi - soil

No complex soil preparation is required to grow bok choi on the site. Most The best way: dig the soil in the fall, combining this process with the introduction of fertilizers into it - organic and phosphate. The amount of fertilizer should not exceed 10 liters for each square meter earth. Light liming of the soil will not be superfluous. In order to speed up the process of warming up the beds in the spring, you can cover them with a dark film in early March. The thawed earth must be dug up again and brought into it.

Pak choi cabbage - watering

Watering this crop should be plentiful and regular. It is not necessary to heavily fill it with water, but it is also undesirable to allow the soil to dry out. Active watering at the stage of tying rosettes is extremely important. How to grow pak choi outdoors: it only needs to be watered during periods prolonged absence precipitation. The irrigation rate is 15-20 liters per square meter. For irrigation, it is better to use warm water.

Peking cabbage pak choi - top dressing

The best feeding of this crop is the use of mineral fertilizers in the right proportions, the violation of which leads to deterioration palatability. Replace mineral fertilizers you can ash in the amount of 1 cup per square meter. When growing pak choi cabbage from seeds, the following proportions of dressings are used:

• potash fertilizers - 20 g per square meter;
• ammonium nitrate - 15 g for each square of land;
• double superphosphate - 20 g per square meter.

Pak choi cabbage - diseases and pests

Having wondered how to grow pak-choi cabbage in the country, you need to be prepared to resist diseases and pests that claim their share of the crop. The most common bak choi pests are:

1. They are able to completely destroy the cabbage. Prevention of their appearance consists in frequent loosening and abundant watering of the plant - insects do not tolerate high humidity. A good result is sprinkling cabbage leaves wood ash and infusion of tobacco. You can use the Kinmiks remedy for cruciferous fleas, which must be diluted with water in accordance with the attached instructions. Spray their beds better in the morning or in the evening.

1. Garden and rain snails. They can be harvested by hand or caught with baits based on alcohol infusion and bran. A good result shows the drug "Rodax".

1. Cabbage white. At the stage of formation of cabbage leaves, they should be regularly inspected for the presence of cabbage whites and their eggs. They are located on the back of the leaves. If they are found, the urgent removal of all eggs and their destruction is required.

Pak choi is not prone to most of the diseases characteristic of plants of the cabbage family. In addition, there are varieties that are especially resistant to diseases and pests. For example, the Gipro F1 variety is unpretentious, resistant to diseases, pests and frosts. In general, if the growing conditions of this crop are observed, most problems associated with diseases and pests can be avoided.

The Chinese are talented and very hardworking farmers. For thousands of years they have been cultivating their favorite varieties of vegetables. One such variety is pak choi. This is a variety of early ripening cabbage.

Pak Choi cabbage is distinguished by the absence of a pronounced head of cabbage and a short ripening period.

This culture is very unpretentious, has good germination, high nutritional properties.

pak choi and White cabbage- close relatives. But they have a lot of differences.

In Asian countries, several harvests of this early ripening crop are obtained per season. main feature pak choi is high in lysine, vitamins A, B1, B2, PP and C. In addition to these substances, cabbage contains a lot of magnesium, potassium and phosphorus. Lysine is a substance that counteracts the development of oncological tumors.

Growing pak choi

On the territory of Russia, several zoned varieties are known. Early varieties - Alyonushka, Golub, Vesnyanka, Pak Choi and Corolla. Mid-season - Swallow, Swan, Pava, Popova's Memory, Four Seasons, Beijing Surprise, Yula and Chill. In heated greenhouses and greenhouses, all these varieties can be grown all year round. Optimal temperature regime for their cultivation - 15-20 degrees.

The agricultural technology of Chinese cabbage differs in many ways from Russian:

• poorly fertilized land is quite suitable for growing pak choi;
• this cabbage does not form any heads, more like a salad vegetable;
• early ripening variety: use pak-choy 30 days after planting seedlings in the ground, or even earlier.

Pak choi can have dark green leaves and white roots, or it can be completely light green.

Seeds for seedlings can be sown in the last days of March in several stages at intervals of 8-10 days. After the formation of 4-5 leaves on seedlings, it is planted in the soil. But this culture tolerates such a transplant quite hard and may not take root in the ground. Therefore, many farmers prefer to sow seeds directly on the beds.

cabbage Chinese pack Choi is often sown outdoors in early July. Exactly this auspicious time. Grooves are made on the beds. Their depth is 3-4 cm. The grooves are arranged in even rows at a distance of 30-35 cm. After planting, the bed is covered plastic wrap. Shoots usually appear in 7-10 days. To protect against cruciferous flea, the bed should be powdered with wood ash.

The soil for seeds is prepared in autumn. It is dug up and fertilized with organic matter - a bucket per square meter. You can add a spoonful of superphosphate and a spoonful of lime to the bucket. In the spring, the bed needs to be loosened. Before planting pak choi, the heated earth is dug up without turning the layer over to a depth of 15 cm. You can saturate it with humus. It is not recommended to plant cabbage after other varieties of cabbage. The best predecessor- cucumber.

Mineral fertilizers are used for top dressing. Per square meter contribute in the spring ammonium nitrate- 10-15 grams, potash fertilizers - 15-20 grams, the same amount of double superphosphate. Can all of this be replaced? complex fertilizer. Potash fertilizers are replaced with a glass of wood ash.

Pak choi has its own characteristics of cultivation: this variety of cabbage shoots arrows and blooms when the length of daylight hours is added. That's why largest harvest gives cabbage planted in early and mid-July.

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Pests and their control

Fertilizing with slurry and saltpeter helps to increase the resistance of cabbage to fleas.

The most notorious pests of pak choi are cruciferous flea beetles. They are able to destroy the entire crop before germination. You can fight them with abundant watering and loosening the soil. If these measures do not help, every morning it is necessary to pollinate the beds with wood ash or tobacco infusion.

The use of the drug "Kinmiks" is allowed. 2.5 ml of the drug is dissolved in a bucket of water, and plantings are sprayed with this composition. After the formation of cabbage leaves, you need to inspect them for the presence of cabbage white eggs. They must be removed from the leaves.

A serious pest of all types of cabbage are slugs. They are otherwise called rain snails. They are also removed from plants. But there is another way to deal with them. You need to buy a special bait. It is made on the basis of bran and alcohol. The most common drug is Rodax. Instructions for its use are indicated on the package.

It is one of the most ancient Chinese vegetable crops. To date, she has gained great popularity in Asia and every day more and more gains new fans in Europe. Pak-choi cabbage is a close relative of Beijing cabbage, but differs from it in appearance, biologically, and also in economic qualities. Although they are completely different, gardeners still confuse them very often. One has dark green leaves and bright white petioles, while the other has light green leaves and petioles. Pak choi is much juicier than Chinese, more piquant and spicier in taste. The main differences are coarser, hairless leaves.

Pak-choi is early ripe variety cabbage, which does not form a head. The leaves are collected in a rosette with a diameter of about 30 cm. The petioles are tightly pressed, thick, convex below, often occupying two-thirds of the mass of the entire plant. Pak choi stalks are very crispy and taste like spinach. Fresh leaves are used in soups and salads.

Some call pak choi a salad, but this is not true, because, as mentioned above, this is a type of cabbage. It has a different name different peoples, for example - mustard or celery. In Korea, pak choi is valued, the smaller the better, as small pak choi cabbages are much more tender.

How to choose

When choosing pak choi, pay attention to the leaves, as they must be juicy green and fresh (not sluggish). Young good cabbage has leaves of medium size, when broken - crispy. The length of the leaves should be no more than 15 cm.

How to store

In order for pak-choi to retain its beneficial properties longer, it must be stored following all the rules. To begin, separate the leaves from the stalk and rinse them under running water. After that, the leaves must be wrapped in a damp towel, then put in the refrigerator.

pak choi calories

Pak choi cabbage should certainly appeal to lovers of low-calorie foods. After all, its calorie content is very low, and is only 13 kcal per 100 g of product.

Nutritional value per 100 grams:

Benefits of bak choy

Composition and presence of nutrients

Low calorie content is not the only advantage of pak choi, it is rich in fiber, vegetable, indigestible fibers. Fiber is very important in good nutrition, as it not only serves to prevent problems with stools, but also effectively cleanses the intestines of toxins, toxins and cholesterol.

Pak choi leaves contain a large number of the most valuable for the human body, vessels of vitamin C. Vessels retain strength and elasticity precisely because of it. Vitamin C takes an active part in the synthesis of protein, collagen, which allows the skin to remain elastic and elastic longer. One hundred grams of pak choy leaves contain about 80% of the required daily value of vitamin C.

Cabbage also contains vitamin K, it improves a very important indicator of blood - clotting. The body's daily need for this vitamin can be replenished by eating two hundred grams of pak choi.

Please note if you accept medications to thin the blood, then you should not use pak choi. Vitamin K will reduce the effect of drugs "to nothing".

Pak choi contains the most vitamin A among its relatives. It stimulates renewal skin at the cellular level, and in its absence, the synthesis of rhodopsin, the photosensitive pigment of vision, is not possible. Vitamin C deficiency adversely affects human vision and often leads to poor visibility at dusk, which is popularly called night blindness.

Useful and medicinal properties

Pak choi cabbage is a very valuable dietary vegetable. It is indicated for diseases of the gastrointestinal tract and of cardio-vascular system. Pak choi juice has a bactericidal property and retains all biologically active vitamins, minerals and enzymes.

Pak choy is considered an ancient remedy. Its juice has healing properties and is used in the treatment of non-healing ulcers, wounds, burns. The leaves are ground on a grater, mixed with raw protein chicken egg and this mixture is applied to wounds.

This vegetable is of great value in the treatment of anemia. Together with cabbage fiber, harmful cholesterol is excreted from the body, and this plays a huge role in the treatment and prevention of atherosclerosis of blood vessels.

Pak choy is used as a dietary component for diseases of the heart and blood vessels.

In cooking

To maintain good nutrition, it is very good to eat pak choi. It is usually fried with meat, tofu, other vegetables, also steamed, fried in oil or used as a side dish. Everything in pak choi is edible, both roots and leaves. It is very easy to clean and cook it: the leaves, separated from the petiole, are chopped, and the petiole itself is not cut into small circles.

But it should also be remembered that after boiling or stewing, pak choy leaves will lose most useful qualities especially vitamins. So it is best to consume pak choi in the form of a salad. To do this, take bell pepper, fresh grated carrots, grated

pak choi cabbage- a plant of the cabbage family. It is also called mustard or celery. This vegetable is one of the most ancient cultures in China. To date, this variety of cabbage has spread throughout the rest of Asia, as well as in Europe.

Pak choi is the closest relative of Beijing cabbage, although there is a big difference between the two. The vegetable looks like this: the leaves are bright green, and the petioles, on the contrary, are white (see photo). In addition, pak choi stands out for its juiciness and piquancy. This cabbage does not form a head, the leaves are collected in a rosette, which has a diameter of about 30 cm. The length of the vegetable reaches an average of 15 cm. The stalks of this plant taste similar to spinach.

Beneficial features

Beneficial features such cabbage for the human body is very large, and all thanks to the rich composition of vitamins and minerals in the vegetable. And also due to the fact that this type of cabbage belongs to low-calorie foods, it can be safely used during weight loss and to maintain perfect shape.

This vegetable is distinguished by a rich composition of trace elements and, first of all, fiber, which is an excellent prevention of constipation, and also it well cleanses the intestines from toxins and other harmful products decay, and it is also able to cleanse the blood of cholesterol.

The leaves of this cabbage contain ascorbic acid, which is very useful and necessary for humans. Regular use of pak choy increases the strength and elasticity of blood vessels.. In addition, vitamin C is directly involved in the synthesis of protein and collagen, which increases the elasticity and firmness of the skin.

Pak choi also contains vitamin K, which is essential for normal blood clotting. It is also worth noting the high content of vitamin A, compared to other types of cabbage, which positively affects the renewal of skin cells. In addition, this vitamin is necessary for vision, as it forms an enzyme that is needed for the correct refraction of light in the eye.

Use in cooking

This vegetable is most popular in Asian cooking. Pak choi is eaten like other varieties of cabbage. It can be used not only raw, but also stewed, fried and boiled.. Cabbage goes well with other animal products and plant origin. It is added to salads, soups and side dishes. In addition, cabbage can be pickled and dried to be able to use it at any time.

With its mustard and slightly spicy flavor, pak choi is a great addition to any dish.

It is believed that the young leaves are the most delicious and tender.

Pak choi benefits and treatment

The benefits of pak choi cabbage are estimated in dietary nutrition. It is recommended to use it for various diseases of the gastrointestinal tract and for diseases of the heart and blood vessels. The juice of this plant has a bactericidal effect, which allows it to be used for the rapid healing of ulcers, wounds and burns.

Many doctors note the great benefits of this vegetable for the treatment of anemia.

It is recommended that pregnant women include pak choi in their diet, as it contains the much-needed folic acid. Studies have shown that the use of this vegetable prevents the occurrence of various defects in the fetus.

Harm of pak choi cabbage and contraindications

Pak choi cabbage can bring harm only with individual intolerance to the product, and therefore it is contraindicated for consumption in the presence of allergic reactions.