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Chinese cabbage and Chinese cabbage. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Genus, family, origin, range, chemical composition, economic importance
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Chinese cabbage and Beijing cabbage, Brassica chinensis and Brassica pekinensis. Photos of the plant, basic scientific information, legends, myths, symbolism

Chinese cabbage, Brassica chinensis

Basic scientific information, legends, myths, symbolism

Sort by: Brassica

Family: Cabbage (Brassicaceae)

Origin: Southeast Asia

Area: Chinese cabbage is grown in many countries around the world, including China, Japan, Korea, Thailand, Indonesia and other countries in South and East Asia, as well as the USA, Australia and Europe.

Chemical composition: Chinese cabbage is rich in vitamins A, C and K, folic acid and calcium. It is also high in fiber and antioxidants such as carotenoids and sulforaphane.

Economic value: Chinese cabbage is widely used in cooking, especially in Asian cuisine. It can be used to prepare salads, soups, stews, fried dishes and other dishes. In addition, it is used as a dietary supplement and in medicine due to its health benefits.

Legends and myths: In some cultures, bok choy is associated with the idea of ​​balance and balance. Its use may be associated with the desire to achieve harmony in life. Chinese cabbage can be a symbol of prosperity and abundance. Legend has it that its use can lead to success and abundance in life. In general, Chinese cabbage can symbolize longevity, balance, well-being, beauty, and connection with culture.

Chinese cabbage, Brassica pekinensis

Basic scientific information, legends, myths, symbolism

Sort by: Brassica

Family: Cabbage (Brassicaceae)

Origin: China

Area: Beijing cabbage grows in southern and eastern Asia, as well as in North America, Europe, Australia and New Zealand.

Chemical composition: Beijing cabbage contains vitamins A, C and K, folic acid, calcium, potassium, magnesium and iron.

Economic value: Chinese cabbage is an important vegetable crop in many countries of the world due to its pleasant taste and high nutritional value. It is used in Chinese, Japanese and other East Asian cuisines for salads, frying and baking. It can be used in soups and stews, and even as a filling for burritos.

Legends and myths: Beijing cabbage can be a symbol of fertility and abundance. Legend has it that its use can lead to success and abundance in life. In some cultures, kale is associated with the idea of ​​balance and balance. Its use may be associated with the desire to achieve harmony in life. In general, Chinese cabbage can symbolize health, balance, fertility, beauty, and connection with culture.

Chinese cabbage and Beijing cabbage, Brassica chinensis and Brassica pekinensis. Description, illustrations of the plant

Chinese cabbage and Beijing cabbage, Brassica chinensis and Brassica pekinensis. Methods of application, origin of the plant, range, botanical description, cultivation

To the East Asian group Brassica aggr. chinensis Jusl. belong to 2 important types of green crops: Chinese cabbage - Brassica pekinensis (Lour.) Rupr. - and Chinese cabbage - V. chinensis Jusl.

Beijing cabbage is rich in potassium, calcium and iron salts. The leaves contain 1,3-3,5% protein, 50-60 mg / 100 g of vitamin C and other vitamins. Fresh leaves are used to make salads, soups, stews. In the countries of Southeast Asia, lettuce is often fermented (Koreans, for example, call this dish "kimchi").

Chinese cabbage has an even higher nutritional value - twice as high as white cabbage.

Moreover, they were used not only as vegetable plants, but also as oilseeds. Both species are of great importance today, especially in the valleys of the central and southern parts of the country.

Peking and Chinese cabbage as cultivated plants were formed in China. Written references to them date back to the XNUMXth-XNUMXth centuries. n. e.

Originating from the northern regions of China, the Chinese cabbages spread through the Korean Peninsula to Japan and the countries of Indochina, where to this day they are one of the most important crops.

Chinese cabbage, also known as petsai, is a biennial plant grown as an annual in cultivation. The lower leaves are collected in a rosette with a diameter of 30-60 cm, whole sessile. Petioles flat, wide, white. Pubescence, if present, is often weak, on the veins on the underside.

Plants form a rosette of leaves or heads, often reminiscent of Roman lettuce "Romaine" in shape. Since there is practically no chlorophyll formed in the inner leaves of the head, and the carotene content is low, the nutritional value of such varieties is inferior to leafy or semi-headed firms, as well as Chinese cabbage. Both headed and semi-headed varieties are common in production.

Beijing cabbage flowers have a diameter of 1-2 cm, the color of the petals of the corolla is yellow of varying intensity. The pods are 3-8 cm long, with a fairly long nose. The surface of the seeds is smooth, without grooves. The weight of 1000 seeds is about 3 g.

Beijing cabbage is a long day plant. In high latitudes, where the day length is 15-17 hours, and in the spring period there is a lower temperature, plants can quickly switch to flowering, bypassing the head phase, while the size of the rosette decreases. Plants are strongly affected by clubroot, heads of cabbage - by mucous bacteriosis. The main pests are cabbage fly and leaf-eating caterpillars.

Beijing cabbage is sometimes confused with Chinese cabbage, although they are 2 different types. Chinese cabbage, or "pak choi", is an annual, sometimes biennial plant.

Biennial forms are characterized by the formation of a root crop in the 2nd year of life (Beijing cabbage does not form a root crop). The leaves of Chinese cabbage are collected in a rosette with a diameter of 20-40 cm, the petioles are thin or thick, strongly convex from below. Heads are not formed. Plants are more frost-resistant than Beijing cabbage, the leaves are rough. Chinese cabbage is more disease resistant.

Based on a large number of local Chinese and Japanese varieties in the middle of our century, commercial varieties and hybrids with high yields and early maturity were created in Japan.

In Europe and the USA until the early 70s, Chinese cabbage was grown on a limited scale, and only in recent years its production - both in open and protected ground - began to experience a real boom associated with the emergence of early-ripening Japanese hybrids with resistance to stalking, i.e. blooming with a long delay under long day conditions. Thanks to the latter feature, plants can maintain high commercial qualities for a long time. Large selection work in Japan is also carried out with Chinese cabbage.

Chinese cabbage plants bloom quite satisfactorily and form seeds at a relatively high temperature, while Beijing cabbage needs cool weather for this. One of the hallmarks of Chinese cabbage is the presence of a groove on the seed.

Plants are grown at altitudes up to 1500 m above sea level. seas. Elevated temperature inhibits flowering, low temperatures (below 15 ° C) accelerate it. The optimum temperature is 15-20 °C. The formation of dense heads of Beijing cabbage is favored by cool weather, as well as cultivation in mountainous areas, where there is fluctuation between day and night temperatures. In tropical valleys, not all plants form heads.

The growing season is selected taking into account the ecological characteristics of the crop. In Xianggang (Hong Kong), for example, Chinese cabbage is grown in October - December and January - March. Drying of the soil, as well as lengthening daylight hours already in the second period, can lead to premature flowering of plants.

In European countries, the culture of Beijing cabbage in protected ground is spreading more and more. For a short growing period, up to 6-10 kg of cabbage are obtained from each square meter of area, and the products are delivered to the consumer at the time of the year when the population lacks fresh vegetables.

Breeding work with Beijing and Chinese cabbage is aimed at obtaining varieties with complex resistance to several diseases, and in particular to keel, as well as the creation of heat-resistant varieties for cultivation in the valleys of the tropics and forms that are resistant to stemming (early flowering). For the production of hybrid seeds, lines with self-incompatibility are widely used, which makes it possible to dramatically increase the productivity of seed growers.

Both types of cabbage are quite unpretentious to soil conditions and pH levels.

However, for their successful cultivation, it is necessary to strictly monitor the observance of crop rotation on the plantation.

The culture is grown through seedlings or direct sowing. The distance between plants in the field is 30-40 cm.

Care consists in watering and fertilizing with nitrogen fertilizers, sometimes plants on the plantation are mulched.

Headed varieties of Chinese cabbage are harvested 50-80 days after sowing, Chinese cabbage - 40-60 days later. The yield of Beijing cabbage depends on the variety, weather conditions and plant density; it ranges from 10 to 50 t/ha, averaging 20 t/ha. The average yield of Chinese cabbage is 15 t/ha.

During harvesting, all dead and damaged leaves are removed. You can store heads of cabbage at a temperature of about 0 C for 1-1,5 months. In some areas, for long-term storage of Chinese cabbage, plants are slightly dried.

Authors: Baranov V.D., Ustimenko G.V.

Chinese cabbage, Brassica chinensis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• To strengthen the immune system: Mix 1 tablespoon of Chinese cabbage juice with 1 tablespoon of honey and 1 cup of water. Drink 1/2 cup of this mixture daily in the morning on an empty stomach.
• For the treatment of anemia: Mix 1 cup of fresh Chinese cabbage juice with 1 tablespoon of honey. Drink 1/2 cup of this mixture daily in the morning on an empty stomach.
• To treat stomach pain: mix 1 cup of Chinese cabbage juice with 1 tablespoon of honey. Drink 1/2 cup of this mixture daily before meals.
• For the treatment of respiratory diseases: cook Chinese cabbage in boiling water for 10 minutes. Add some honey and drink 1 cup of this tincture several times a day.
• To improve bowel function: Mix 1 cup of fresh Chinese cabbage juice with 1 tablespoon of honey. Drink 1/2 cup of this mixture daily before meals.
• For the treatment of dermatitis and eczema: chop Chinese cabbage leaves and apply to the affected areas of the skin. Leave on for 15-20 minutes, then rinse with warm water. Repeat daily.

Cosmetology:

• To lighten age spots: Mix 1 tablespoon Chinese cabbage juice with 1 tablespoon lemon juice. Apply this mixture on your face and leave it on for 10-15 minutes. Then wash off with warm water.
• To relieve swelling: cut Chinese cabbage into pieces and freeze in the freezer. Place frozen cabbage slices on tired and swollen areas of the face. Hold for a few minutes, then remove.
• For skin cleansing: mix 1 tablespoon of Chinese cabbage juice with 1 tablespoon of honey and a little olive oil. Apply this mixture on your face and leave it on for 10-15 minutes. Then wash off with warm water.
• To moisturize the skin: Mix 1 tablespoon of Chinese cabbage juice with 1 tablespoon of jojoba oil and a little honey. Apply this mixture on your face and leave it on for 10-15 minutes. Then wash off with warm water.
• To improve the condition of the hair: mix 1 glass of fresh Chinese cabbage juice with 1 egg and some honey. Apply this mixture to your hair and leave on for 30-40 minutes before rinsing off with lukewarm water. This will help strengthen your hair and make it shinier.

Attention! Before use, consult with a specialist!

Chinese cabbage, Brassica pekinensis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• To improve digestion: Mix 1 tablespoon of fresh kale juice with 1 tablespoon of honey and 1 cup of water. Drink 1/2 cup of this mixture daily before meals.
• To strengthen the immune system: mix 1 cup of fresh chinese cabbage juice with 1 tablespoon of honey. Drink 1/2 cup of this mixture daily in the morning on an empty stomach.
• For the treatment of heart disease: boil a few leaves of Chinese cabbage in boiling water for 10 minutes. Add some honey and drink 1 glass of this tincture daily in the morning on an empty stomach.
• For the treatment of cough and bronchitis: boil a few leaves of Chinese cabbage in boiling water for 10 minutes. Add some honey and drink 1 glass of this tincture daily.
• For the treatment of anemia: mix 1 cup of fresh chinese cabbage juice with 1 tablespoon of honey. Drink 1/2 cup of this mixture daily in the morning on an empty stomach.
• For the treatment of diseases of the gastrointestinal tract: boil a few leaves of Chinese cabbage in boiling water for 10 minutes. Add some honey and drink 1 glass of this tincture daily before meals.

Cosmetology:

• To moisturize the skin: mix 1 tablespoon of chinese cabbage juice with 1 tablespoon of honey and a little olive oil. Apply this mixture on your face and leave it on for 10-15 minutes. Then wash off with warm water.
• To lighten age spots: mix 1 tablespoon of chinese cabbage juice with 1 tablespoon of lemon juice. Apply this mixture on your face and leave it on for 10-15 minutes. Then wash off with warm water.
• To relieve swelling: cut the Chinese cabbage into pieces and freeze in the freezer. Place frozen cabbage slices on tired and swollen areas of the face. Hold for a few minutes, then remove.
• To strengthen hair: mix 1 glass of fresh chinese cabbage juice with 1 egg and some honey. Apply this mixture to your hair and leave on for 30-40 minutes before rinsing off with lukewarm water. This will help strengthen your hair and make it shinier.
• For skin cleansing: mix 1 tablespoon of chinese cabbage juice with 1 tablespoon of honey and some milk. Apply this mixture on your face and leave it on for 10-15 minutes. Then wash off with warm water.

Attention! Before use, consult with a specialist!

Chinese cabbage, Brassica chinensis. Tips for growing, harvesting and storing

Chinese cabbage, also known as pak choi, is a fast growing and popular vegetable crop. It can be grown in most regions ideal for seasonal growing.

Tips for growing, harvesting and storing Chinese cabbage:

Cultivation:

• Chinese cabbage prefers loose, fertile soil and a place protected from direct sunlight.
• Choose a site with good drainage to avoid standing water and root rot.
• Sowing can be done outdoors as soon as the snow has melted or seeds can be sown in seedling containers.
• Chinese cabbage grows quickly and can be ready for harvest as early as 30-40 days after sowing.
• It is recommended to regularly water and feed Chinese cabbage to ensure good growth and yield.

Workpiece:

• After harvesting Chinese cabbage, it must be cleaned of soil and leaves.
• If you plan to use bok choy within a few days of picking, you can simply store it in the refrigerator in a plastic bag or container. However, for longer storage, there are more efficient ways.

Storage:

• Freezing is one of the most effective ways to store Chinese cabbage. To freeze Chinese cabbage, you need to cut it, dip it in boiling water for 1-2 minutes, cool it and pack it in freezer bags.
• Canning is another way to preserve Chinese cabbage. To do this, the cabbage must be cut, twisted into sterile jars and poured with marinade.
• Chinese cabbage can also be dried using a dehydrator or by simply drying in the sun.

Chinese cabbage, Brassica pekinensis. Tips for growing, harvesting and storing

Beijing cabbage (Brassica pekinensis), also known as Chinese cabbage, is one of the most common vegetables in the world. It is rich in vitamins and minerals and can be used in a wide range of dishes.

Tips for growing, harvesting and storing Chinese cabbage:

Cultivation:

• Chinese cabbage prefers loose, fertile soil that drains well and has a pH of around 6,0-7,5.
• Chinese cabbage seeds should be sown outdoors or in seedling containers in spring or autumn.
• Beijing cabbage grows fast and can be harvested 60-70 days after sowing.
• Regular watering and fertilizing will help ensure good growth and yield of Chinese cabbage.

Workpiece:

• After harvesting Beijing cabbage, it must be cleaned of earth and leaves.
• If you plan to use the Chinese cabbage within a few days of picking, you can simply store it in the refrigerator in a plastic bag or container. However, for longer storage, there are more efficient ways.

Storage:

• One way to store Beijing cabbage is to freeze it. To freeze Beijing cabbage, it must be cut and dipped in boiling water for 1-2 minutes, then cooled and packed in freezer bags.
• Another way to preserve Chinese cabbage is canning. To do this, you need to cut the cabbage, twist it into sterile jars and pour the marinade over it.
• Beijing cabbage can also be dried using a dehydrator or by simply drying in the sun.

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