Chinese cabbage (Pe-tsai)
Chinese cabbage, called pe-tsai, is a member of the brassica family, like bok choy and its pear form, choy-sum with long leaves and gai-lan which is close to broccoli. Pe-tsai is large, round and green. It can be cooked in various ways, sautéed with thinly sliced garlic, steamed, and even raw as a salad.
In the sowing calendar, Chinese cabbage has a special place. It can be sown in the vegetable garden late, at the beginning of June, and is grown like European cabbages. It is more demanding in sunlight. It does not care much about the nature of the soil, but it must benefit from a fresh soil, as its roots are relatively short.
They must be planted at the level of the first leaves. New roots grow from the stem. They appreciate sandy, well-sieved soil. To avoid diseases, it is advisable to respect a space of approximately fifty…
In the sowing calendar, Chinese cabbage has a special place. It can be sown in the vegetable garden late, at the beginning of June, and is grown like European cabbages. It is more demanding in sunlight. It does not care much about the nature of the soil, but it must benefit from a fresh soil, as its roots are relatively short.
They must be planted at the level of the first leaves. New roots grow from the stem. They appreciate sandy, well-sieved soil. To avoid diseases, it is advisable to respect a space of approximately fifty…
