Chinese cabbage (Brassica pekinensis (Lour) Rupr.) - An annual plant.Family - crucifers, widespread in China and Japan plant.In Europe it was brought in the XVIII century.It is known primarily as a salad culture.In Russia the most popular varieties - Khibinskaya.Grow it in the open and closed ground.Thanks precocity Chinese cabbage can be sown in several terms.For earlier products cabbage plant rassadoy.Rodina - Mediterranean countries and Asia.In the culture prevalent in all regions of the globe.
Leaves - sessile, lower - the large and numerous, obovate, slightly pubescent.There are forms of leafy and head out.
Recently, this tasty, especially used for salads and vegetable appears in our market.This species is resistant to cold, fresh salad we consumed before the winter.Harvest in October - November and if you do not come hard frosts in December.Often, this vegetable called Chinese cabbage, that is not true, because the latter does not form a dense Kocheshkov long and growing free leaves.
Chinese cabbage, torn up by the roots, can be stored for up to three months in the cellar.Anyone who has tried a delicious, crispy, tender salad of Chinese cabbage, this vegetable is cultivated annually.
for indoor cultivation are best ripening varieties: Khibinskaya, Dungan, Pyatidesyatidnevka, Kaesong and others.Can harvest after 4-5 weeks after sowing.Sow Chinese cabbage can be every 25 - 35 days.
♦ Placement .The bright rooms at the windows, and in the summer on the terraces and loggias ..
♦ Planting and care. best substrate for planting Chinese cabbage is a light soil mix consisting of turf earth, humus and sand (1: 2: 1).Sowing is carried out in boxes sown at a distance of 3 - 4 cm apart.When planting seedlings planted 10x10 cm, followed by thinning, 15x15 or 20x20 cm Watering -. Moderate, but regular, soil whom must always be moist.Once every two weeks the soil in the box should be loosened.Fertilizing is carried out once every two to three weeks.The best fertilizer is concentrated fertilizer "Rainbow".
cabbage can be grown twice a year - in early spring (pre-sown seeds in February) and autumn (crop - about 15 of July).Chinese cabbage has a short growing season - two or three months.If planting is carried out at a different time, the cabbage throws arrows to flowering and does not form a head.The soil under Chinese cabbage can not pereudobryat nitrogen, so that the vegetables are formed unwanted excess nitrates.
♦ Pests and diseases - fly cabbage, cruciferous flea beetles, cabbage aphid, rape weevil and blackleg.
With proper care pests and diseases are usually rarely infects plants.
Beijing cabbage is used primarily as a tasty salad plant.Purified head cut across (without leaves separated) into thin strips.This cabbage can braise, boil, bake, marinate, booze.
Chinese cabbage more tender than iceberg lettuce, and less fibrous.It less sugar, more protein (1.3%).The plant contains important amino acids - lysine.100 g contained 40 mg of vitamin C, 0.7 mg carotene, vitamins B1, B2, enzymes, chlorophyll and other valuable substances.The cabbage about 90% water and 3.4% carbohydrates.
The leaves of this variety of cabbage contains protein, easily absorbed by the body and therefore particularly valuable for food.Of amino acids contained in this protein, the human body releases a significant amount of a particular substance called lysine.The word "Lysine" comes from the Greek Lysis - dissolution.Lysine and is so named because it has the ability to dissolve foreign proteins enter the blood human or animal.This means that the lysine is the main and very strong fighter with a variety of harmful microbes in our blood.It increases the body's resistance to various diseases, and prolongs the life of man.
Ways to use
Lysine open science recently.But the nations that have long been used for food kale, have long been empirically observed beneficial effects of green leaves, unaware of the existence of lysine.
special value of this cabbage is, that can be used in fresh form in the off-season for vegetables periods - February, March.From it prepare a variety of dishes: salads, green cabbage soup, cabbage rolls.It is suitable for pickling, stewing, marinating, pickling, serves as seasoning to meat and fish dishes.The leaves are used as food, and cabbage in fresh and processed form.
Of Chinese cabbage can be prepared salads.For this small Kachan (250 g) disassemble, cut into 2-3 parts leaf, folded into a salad bowl, pour the sauce (a mixture of mayonnaise and vinegar 1: 2), stir and sprinkle with chopped onion (1 small clove).
salad Chinese cabbage
1 head of Chinese cabbage, 2 onions 8 tomatoes, 2 tbsp.tablespoons vegetable oil, 1/4 h. tablespoons sesame seeds, salt, pepper, 10 g of soy sauce.
cabbage first cut lengthwise, then chop into fine strips.Onions and tomatoes cut into rings.Mix the vegetables, put in a salad bowl, salt and pepper, sprinkle with toasted sesame seeds without oil.Pour the mixture of vegetable oil and soy sauce.
For breakfast you can cook Chinese cabbage with eggs.Chinese cabbage leaves cut into strips (400 g), salt, simmered in a pan in butter.In the middle of the pan, cabbage apart, gently pour the egg without breaking the yolk (4 eggs).
450g strong shredded green cabbage, Zet.tablespoons butter or margarine, 1 tbsp.spoon of honey in May, 1st.spoon of lemon juice, salt and freshly ground black pepper, 4 tbsp.tablespoons of water, 275 g of tomato quarters.
Put the cabbage in melted butter (margarine) and cook over moderate heat for 1 minute.Mix honey, lemon juice, spices and a little water.Reduce heat and simmer, covered at low boil for 5 minutes.Add the tomatoes and cook for another 5 minutes.In the process of cooking stir once or twice.
Cabbage with tomatoes
1 bunch of roots for soup (such as celery, parsley, carrots), 2 small head of cabbage Chinese cabbage (about 300 g each), 2 cloves of garlic, 30 g dried tomatoes in oil,8 table spoons of olive oil, salt, pepper, 1 table spoon of capers
1. Roots soup into small cubes.Cabbage cut into 4 pieces, wash and dry.Garlic peel and cut into thin slices.Tilt in a colander dried tomatoes and cut them into cubes.
2. Heat the olive oil in a large frying pan with non-stick coating.Sauté the cabbage quarters on it.Add the garlic, tomatoes and roots for soup.Season with salt and pepper.
3. Pour 2-3 tablespoons of water.Cover with a lid and simmer the cabbage for about 15 minutes over moderate heat.Add capers and immediately serve.