Chinese cabbage is a biennial herb of Brassicaceae and Brassica, with a height of 60 cm. The whole plant is hairless, with many basal leaves, large shape, obovate oblong to broadly obovate, blunt top, wrinkled edge, wavy petiole, white and flat, and bright yellow flowers.

Sepals oblong or ovate-lanceolate, erect, pale green to yellow; Petals obovate, pedicels spreading or rising, seeds spherical and brown. It blooms in May and bears fruit in June.

Precautions:

When cooking vegetables, the correct way should be to wash them before cutting them. For cabbage, cabbage and other leafy vegetables, the outer leaves can be removed, and the inner 2 1 13 leaves are soaked in warm water and then washed with running water one by one.

Cabbage is easy to store, affordable, and can be matched with most dishes. It is a veritable "civilian dish" and "wild dish". Even though Chinese cabbage is as good as a thousand, the amount of nutrients such as chlorophyll is far lower than that of green leafy vegetables. Therefore, the statement that "all kinds of vegetables are unique to Chinese cabbage" is somewhat one-sided. Different vegetables have their own advantages, and it is more in line with the principle of nutritional balance when eaten together.

Reference to the above content? Baidu Encyclopedia-Chinese Cabbage