Let's learn about Chinese cabbage:
1. Chinese cabbage (scientific name: common cabbage)
2. Latin scientific name: Brasilia cabbage. Communists and Li)
3. In English, according to the Cantonese pronunciation of "Chinese cabbage", Chinese cabbage is translated into bok choy (or pak/buk choi), while Chinese cabbage is Napa cabbage.
4. Chinese cabbage is a kind of vegetable originated in East Asia, commonly known as green vegetables, also known as gum vegetables, sauerkraut, sauerkraut, rape (in some parts of Northeast China), oil cabbage and so on. It is a close relative of Chinese cabbage (cabbage), belonging to Brassica and also close to watercress, belonging to Cruciferae.
5. It is native to China, distributed in north and south, and widely cultivated in China. Chinese cabbage is a cultivated Brassica plant with edible stems and leaves. It is an annual or biennial herb with a height of 25 ~ 70 cm and is often cultivated as an annual.
6. The stems are erect, smooth, frosty and branched. The basal leaves are obovate, 20 ~ 30 cm long, dark green, shiny, entire, blunt at the top, tapering at the base to a wide stalk, fleshy, white or light green; Cauline leaves are oblong or broadly lanceolate, with auriculate stems at the base, entire and slightly frosty. Racemes, terminal, aggregated into cones, inflorescence axis gradually extended after flowering; Sepals 4, light green, umbrella-shaped at base; Corolla 4, cross-shaped, pale yellow, petals oval or nearly round, with short claws at the base; Stamens 6, tetrastrong, filaments linear; The pistil is 1, and the stigma expands into a head shape. Silique, cylindrical. Seeds spherical, purplish brown or yellowish brown. The flowering period is April-May and the fruiting period is May-June. According to the determination, Chinese cabbage is the most abundant vegetable in minerals and vitamins.