Successful cultivation of Asian cabbage

The biggest advantage of globalization is certainly the pooling of different cultures, including culinary ones, which leads us to wonderful surprises like Asian cabbage. The latter, a cousin of our European cabbages, is conquering our Western tables thanks to its crunchiness, its delicate flavor, both raw and cooked, and its ease of cultivation. Two very distinct types of cabbage then arrive mainly in our countries: pe tsai cabbage, cabbages similar in shape to romaine lettuce, and pak choy, cabbages similar in shape to Swiss chard. Each of them offers us numerous variations, which, in turn, can be cooked in a thousand different ways.

These famous Brassica rapa pekinensis and Brassica rapa chinensis both derive, like the turnip, from the species Brassica rapa. The wild form that gave rise to these two branches probably originated in Iran or Turkey. It is likely that this original form underwent two selections giving rise to the current forms, which originated in China, Japan, and Korea. One, towards the Tropic of Cancer to obtain these ribbed cabbages (pak choï), the other further north, in turn giving rise to various forms of leafy cabbages: the pé tsaï. If the pak choï has hardly been "worked" over the centuries and has evolved little, the case of the pé tsaï is completely different. The latter were even cultivated in France at the end of the 19th century, without much success. It was finally in the second half of the 20th century that they were largely selected in the Far East, and more particularly in Japan, thus giving rise to several hundred varieties, most of them F1 hybrids.

"Pe-tsaï" is written 大白菜, (dà báicài) which literally means "large white cabbage". "Pak choï" (or bok choy) is written 小白菜, (xiǎo báicài) which literally means small white cabbage. The term bok choy comes from the Cantonese, "baak choi", pronounced báicài in Mandarin. It is also called "bok choy" in American English or "pak choy" in British English.

Pak choy has a taste very similar to head cabbage, but much less pronounced. Pe tsai has a spicy, slightly sweet taste.

Chinese cabbage is rich in fiber, vitamins, and minerals. To maximize its benefits, it can be eaten raw.

In China, cabbage leaves were once hung on ropes to dry for winter. In the fall, every courtyard would be lined with rows of hanging cabbage leaves. This custom still exists in some rural areas where refrigerators are still not the norm.

• Pak choi cabbage (Brassica rapa ssp chinensis var communis): Pak choi huangyang xiaobaicai, Pak choi tai sai , Pak choi taiwan tianbaicai, Pak choi tiancuibaicai, Pak choi xianggang heiyebaicai.
• Pé tsaï cabbage (Brassica rapa ssp pekinensis): Pé tsaï beijing huangxinbai, Pé tsaï granaat , Pé tsaï taiyuan erqing dabaicai, Pé tsaï tianjin dabaima, Pé tsaï tianjin daqingma.
• Other Asian cabbages: Mizuna cabbage (Brassica rapa var nipposinica), Chou pak choi tat soi (Brassica rapa ssp narinosa) and Chou tsaï taï 60tiancaixin (Brassica rapa ssp chinensis var parachinensis).

• Difficulty level : 1/3
• Density : From 25 to 35 plants/m² for pak choi varieties and from 4 to 9 plants/m² for pé tsaï varieties.
• Life Cycle : Annual or biennial grown as an annual.
• Mode of reproduction : Sexual.
• Type of pollination : Cross-pollination with insect pollination. Different species of Brassica rapa (cabbage, radish, etc.) hybridize with each other, so they should not be grown next to each other.
• Weight per 1000 seeds : Approximately 2 to 2.6 grams for pe tsai varieties and approximately 1.8 to 2.3 grams for pak choy varieties.

• Climate zone and hardiness : Asian cabbage adapts to all French climates but prefers mild and cool climates.
• Soil type : : Rich, fresh, deep and well-worked soil.
• pH : Neutral.
• Moisture : Well-drained soil.
• Exposure : Sunny and if possible ventilated.
• Temperature : Asian cabbage likes mild temperatures, withstands light frosts and hates strong heat.
• Climate-related risks / frost resistance : Some varieties are more sensitive than others, whether to high heat or frost.

• Soil preparation : Dig and weed so that weeds do not compete with young seedlings. If the soil is not well-drained, add sand.
  
• Transplanting : Transplanting is absolutely not recommended, as it would cause the plants to go to seed too quickly or, in the case of bare-rooted plants, to die. However, if you have planted in a ball, you can transplant them, keeping the soil at the base, when the plants have 4 to 5 leaves.
• Watering :
  • Frequency: Very regular watering.
  • Quantity: Moderate watering.
  • Period: Throughout production.
• Tools : Watering can.
• Hoeing / weeding / ridging / mulching : Mulching throughout the growing season is very important to keep the soil cool, especially since Asian cabbage is very sensitive to drought. Creating light mounds can be helpful for the same reasons.
• Winter protection : It is recommended to cover the last plants with a wintering fleece to avoid the potential consequences of excessive frost.
• Harvest period : Between 1 and 3 months after sowing depending on the variety. For example, the pak choi tiancuibaicai variety is harvested after 30 days while the pe tsai taiyuan erqing dabaicai variety is harvested after 3 months.
• Plant part : The young leaves, mature leaves and flower stems of Asian cabbage are eaten.
• Stage : Wait until flowering to harvest the flower stalk. The young leaves are harvested just after emergence (usually around twenty days) and it is best to harvest the leaves before they go to seed.

It is recommended to shade the crop in case of strong heat or drought with a fleece provided for this purpose or an upturned crate.

Method: Cut the leaves and stem above the root collar without damaging the plant. Store in a cool place.

Duration: Pe tsai varieties can be stored for several days, but it is recommended to consume pak choy varieties the same day.

Culinary: The leaves can be eaten in a thousand different ways. Young leaves are enjoyed in salads, mesclun salads, or soups. Mature leaves, on the other hand, can be eaten raw, chopped, or in salads, or cooked in a wok, gratin, in soup, sautéed, or steamed. Finally, Asian cabbage is cooked like cabbages eaten in Europe, but it is not recommended to simmer it for too long, otherwise the leaves become tough. Finally, the flower stalks are cooked and eaten exactly like asparagus. 

If the harvested leaves are intended for a salad, it is best not to leave them waiting more than 4 or 5 days.