PAK CHOI HYBRID F1 De Shou (Chinese Cabbage) - 1834

PAK CHOI or CHINESE CABBAGE: a superfood that is very reminiscent of "our" chard but with a more delicate flavor and a pleasant aroma, and is often enjoyed even by those who cannot tolerate cabbage at all; for this reason, it is the favorite cabbage to bring to the table for children. It is a cabbage, but its physical appearance is much more reminiscent of chard, or a sort of giant corn salad. From a nutritional point of view, it is low in calories (only 13 calories per 100 grams), rich in water, fiber and mineral salts and contains vitamins A, C and K; it has been placed in 2nd place in the nutritional density ranking of the most nutrient-rich vegetables. If harvested when small, it can be enjoyed raw in salads, while when fully grown, it is ideal cooked by blanching in water and then seasoning with salt and oil or sautéing in oil, chili pepper, and garlic. Cooked this way, it makes an excellent side dish for meat and fish dishes. Also not to be missed is the famous Japanese RAMEN recipe, which can be prepared in many delicious versions and in which Chinese cabbage is the true star.

CULTIVATION

It is sown in late winter for a spring harvest, in spring for a summer harvest, and also in late summer for a fall harvest; If sown in late spring or summer, the plants should be watered abundantly to ensure tender, crisp, and juicy leaves. If left dry for too long, they tend to become woody and have a more intense flavor.

You can sow them in a seedbed or directly into the ground. If sowing directly into the ground, thin out the seeds slightly in areas where the plants are denser. Within a couple of weeks, you'll have young plants suitable for raw consumption; after about 30 days, you'll have fully formed heads, suitable for cooking. If desired, you can sow Pak choi at 15-20 day intervals, or you can plant a large bed and then store the roughly chopped and frozen vegetables for later use.