8/8/2019 Chinese Cabbage and Bok Choy Science Factsheet

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CHINESE CABBAGE AND BOK CHOY Science PageDID YOU KNOW?Turnips, Chinese cabbage, andbok choy are all the same plantspecies.Around theMediterranean,ancient farmers saved

seeds from the plantswith the largest roots.They wanted plantswith large roots thatcould be stored forwinter. In ancientChina, farmers savedseeds from the plantswith the fleshieststems and leaves.After hundreds ofyears of selectingseeds, the speciesevolved into theturnip in theMediterranean andChinese cabbage and

bok choy in China.

CLASSIFYING CHINESE CABBAGE ANDBOK CHOY

FAMILYCruciferae orBrassicaceae

(mustard family)

GENUSBrassica

In Latin, this meanslike cabbage.

SPECIESrapa

There are many varieties of this species, including:

turnipB. rapa

variety rapa

bok choyB. rapavariety

chinensis

Chinese cabbageB. rapa

variety pekinensis

THE CHINESE CABBAGE ANDBOK CHOY PLANTSChinese cabbage leaves are in a head andbok choy leaves are loosely joined together.

The heads of Chinesecabbage can havedifferent shapes.

Bok choy hassmooth, glossygreen leaves and

white stalks.

GROWING AND HARVESTING CHINESECABBAGE AND BOK CHOY

These plantslike a rich,moist,loamy soil.

Its fall, so I canfinally plant my bok

choy. Im going to growsome from seeds and

some from transplants.

These plants do best when the weather iscool and the days are short. If days are longor temperatures too hot or too cold, thenflowers form instead of leaves. In areas withcold winters and hot summers, plant in thelate summer and fall. In areas with cool orwarm winters, plant in winter.

There are about3,000 species ofherbs, shrubs, andtrees in this family.

Harvest before seed stalks form.Cut close to the ground.

Chinese cabbage leaves arecrinkly, and have thick, whiteveins. The outside leaves are

green.Theinsideleavesaregreen oryellow.

USESThe leaves of bokchoy and Chinesecabbage are crispand have a mildflavor. They can beused in salads,stir-fries, andsoups.

G

ARDEN

MOSAICS

Garden Mosaics is funded by the National Science Foundation Informal Science Education program, and bythe College of Agriculture and Life Sciences at Cornell University.

turnip

Chinesecabbage

bok choy

MEDITERRANEAN SEA

CHINA

turnipfield mustard

cabbage

broccoli

cauliflower

bok choy

Chinese cabbage

Chinese cabbage

bok choy

8/8/2019 Chinese Cabbage and Bok Choy Science Factsheet

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CROSSWORDPUZZLE

Ha! Ha!

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G

ARDEN

MOSAICS

SPOTLIGHTON RESEARCH

Growing and Marketing Chinese Vegetablesin the U.S.

In China, fresh vegetables are an importantpart of the traditional diet. On average, eachperson in China eats 1/2 kilogram (about 1pound) of vegetables per day. TraditionalChinese dishes are becoming more and morepopular in the U.S. The demand for Chinesevegetables, such as Chinese cabbage and bokchoy, is increasing.

Researchers at the University of Kentuckyconducted experiments and marketing researchfor five years to find out how best to meet thisincreasing demand. They were trying to find outhow farmers can grow and market high-qualityChinese vegetables, and make a good profit.

They found out that in Kentucky, they couldrotate different Chinese vegetables, and harvest

crops in spring, summer, and fall. For example,they planted bok choy in March and harvested itin June. Then they planted bitter gourd and yardlong beans in the same place. They harvestedthese two crops in September, and then plantedbok choy, tai cai, or daikon in the same placeand harvested them in late fall. The researchersdiscovered that they can grow and harvestChinese vegetables in Kentucky at times whenthe crops are not available in other parts of theU.S. This means that Kentucky farmers canmarket these crops when there is lesscompetition from other farmers.

Source: Jia, W., Witt, M., and Strang, J. (1996). Growing andmarketing Chinese vegetables in central Kentucky. In: J. Janick (ed.),Progress in New Crops. ASHS Press, Arlington, VA. p. 496-500.

JOKE

CHINESE CABBAGE STIR-FRY

Yield: 4 servingsWhat to do1. Heat the oil in a wok or heavy skillet over

high heat.2. Stir-fry the garlic and ginger for about 30

seconds.3. Add the cabbage and cook, tossing, until it

just begins to wilt (about 2 minutes).4. Stir in the soy sauce and sesame oil and

sprinkle with sesame seeds.5. Serve over rice.

Woman: I have a green thumb.Man: Oh, youre a good gardener?Woman: No, Im a sloppy painter.

Garden Mosaics is funded by the National Science Foundation Informal Science Education program, and by

the College of Agriculture and Life Sciences at Cornell University.

What you need* 1 pound Chinese cabbage* 1 tablespoon sesame seeds* 2 tablespoons canola oil* 2 cloves of garlic, minced* 2 teaspoons ginger root, grated* 1 tablespoon soy sauce* 1 teaspoon sesame oil* 4 cups of cooked rice

Across1. Chinese cabbage and bok choy are used in

salads, stir-fries, and ______.3. A variety ofBrassica rapathat does not have

leaves in a head.6. The scientific name for Chinese cabbage isBrassica______.

7. Bok choy, Chinese cabbage, turnips, andbroccoli all belong to the ______ family.

Down1. Chinese cabbage has crinkly leaves but bok

choy leaves are ______.2. A variety ofB. rapa that is grown for its

roots.3. Chinese cabbage belongs to this genus.4. Chinese cabbage grows best when the

weather is ______.5. If the weather is too hot or too cold, Chinese

cabbage will _____.

1.

2. 3. 4.

5.

6.

7.

CrosswordAnswers

Across:1.soups;3.bokchoy;6.rapa;7.cruciferae.Down:1.smooth;2.turnips;3.Brassica;4.cool;5.flower.