Difference between revisions of "Bok choy"

From Gardenology.org - Plant Encyclopedia and Gardening Wiki
Jump to navigationJump to search
 
 
Line 1: Line 1:
−
{{Chinese|size=275|c=白菜|p=báicài|j=baak9 coi5|altname=Alternative name in Cantonese|c2=黃芽白|j2=wong4 ngaa4 baak9}}
+
{{SPlantbox
−
{{Infobox Cultivar | name = Chinese cabbage
+
|genus=Brassica
−
| image = Bokchoy.jpg
+
|species=rapa
−
| image_width = 200px
+
|cultivar=Chinensis group
−
| species = ''[[Brassica rapa]]''
+
|common_name=Bok choy, Chinese cabbage
−
| group = Chinensis group
+
|origin=China
−
| origin = [[China]], before the 15th Century
+
|features=edible
−
| subdivision = many, see text
+
|Temp Metric=°F
 +
|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
 +
|image=Bokchoy.jpg
 +
|image_width=180
 
}}
 
}}
 
'''Chinese cabbage''' (''[[Brassica rapa]]'') is a [[China|Chinese]] [[leaf vegetable]] commonly used in [[Chinese cuisine]].  The vegetable is related to the Western [[cabbage]] and of the same [[species]] as the [[Turnip (brassica rapa)|common turnip]].  There are many variations on its name, spelling, and [[scientific classification]].
 
'''Chinese cabbage''' (''[[Brassica rapa]]'') is a [[China|Chinese]] [[leaf vegetable]] commonly used in [[Chinese cuisine]].  The vegetable is related to the Western [[cabbage]] and of the same [[species]] as the [[Turnip (brassica rapa)|common turnip]].  There are many variations on its name, spelling, and [[scientific classification]].
  
−
==History==
+
==Cultivation==
−
Chinese cabbage has been cultivated for over six thousand years in [[China]]. ''Brassica rapa'' seeds have been found in jars in the excavated [[New Stone Age]] settlement of [[Banpo]]. They were a common part of the diet in [[southern China]] by the [[5th century]].
 
  
−
The [[Ming Dynasty]] [[pharmacologist]] [[Li Shizhen]] studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the [[Yangzi Delta]] region. The Chinese cabbage as it is known today is very similar to a variant bred in [[Zhejiang]] around the [[14th century]]. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the [[Grand Canal of China|Grand Canal]] to [[Zhejiang]] and as far south as [[Guangdong]].
 
  
−
They were introduced to [[Korea]], where it became the staple vegetable for making [[kimchi]]. In the early [[20th century]], it was taken to [[Japan]] by returning soldiers who had fought in [[China]] during the [[Russo-Japanese War]]. At present, the Chinese cabbage is quite commonly found in markets throughout the world.
+
===Propagation===
 +
 
 +
 
 +
===Pests and diseases===
 +
 
  
 
==Varieties==
 
==Varieties==
−
{{nutritionalvalue | name=Chinese cabbage, raw<br/>(chinensis, pak choi) | kJ=54 | protein=1.5 g | fat=0.2 g | carbs=2.2 g | fiber=1.0 g | sodium_mg=65 | vitC_mg=45 | right=1 | source_usda=1 }}
 
−
{{nutritionalvalue | name=Chinese cabbage, raw<br/>(pekinensis, petsai) | kJ=68 | protein=1.2 g | fat=0.2 g | carbs=3.2 g | fiber=1.2 g | sodium_mg=9 | vitC_mg=27 | right=1 | source_usda=1 }}
 
 
There are two distinctly different groups of ''Brassica rapa'', and a wide range of varieties within these two groups.  The binomial name ''B. campestris'' is also used.
 
There are two distinctly different groups of ''Brassica rapa'', and a wide range of varieties within these two groups.  The binomial name ''B. campestris'' is also used.
  
Line 27: Line 30:
  
 
Commercial variants of ''Chinensis'' include:
 
Commercial variants of ''Chinensis'' include:
−
* '''choy sum''' ({{zh-cpl|c=菜心|p=càixīn|l=vegetable heart}}; also '''yu choy'''), can refer to either a small, delicate version of pak choi or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of '''Shanghai pak choi'''.
+
* '''choy sum''' (also '''yu choy'''), can refer to either a small, delicate version of pak choi or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of '''Shanghai pak choi'''.
−
* '''Shanghai pak choi''' ({{zh-cp|c=上海白菜|p=Shànghǎi báicài}}; [[Japanese Language|Japanese]]: ちんげん菜, ''chingensai'') refers to dark green varieties where the varioles are also green.  It's probably the most common vegetable in Shanghai, where it's simply called '''qingcai''' ("green vegetable").
+
* '''Shanghai pak choi''' refers to dark green varieties where the varioles are also green.  It's probably the most common vegetable in Shanghai, where it's simply called '''qingcai''' ("green vegetable").
  
−
==Nomenclature==
+
==Gallery==
−
In [[Mandarin Chinese]] ''bai cai'' (白菜, or "white vegetable") refers to both groups of ''B. rapa''.  However, the English word ''bok choy'' and its variations ''bok choi'' and ''pak choi'' are derived from the [[Cantonese (linguistics)|Cantonese]] [[cognate]], which instead denotes one specific variety of cabbage, namely those with white stems and dark green leaves.  The other varieties all have different names which entered the [[English language]] as ''you choy'', ''choy sum'', ''napa'' (from 黃芽白, Cantonese name for 天津白菜 or 肇菜) and ''baby bok choy'', etc.  Hence the English word ''bok choy'' (and its Cantonese source) is not equivalent to the Mandarin word ''bai cai'', though the [[Chinese characters]] are the same.
 
−
 
 
−
==See also==
 
−
{{ChineseText}}
 
−
 
 
−
* [[Kai-lan]] (Chinese broccoli)
 
  
−
==Gallery==
+
<gallery perrow=5>
−
<gallery>
 
 
Image:Bokchoyflower.jpg|Bok choy's yellow flowers
 
Image:Bokchoyflower.jpg|Bok choy's yellow flowers
 +
Image:Upload.png| photo 1
 +
Image:Upload.png| photo 2
 +
Image:Upload.png| photo 3
 
</gallery>
 
</gallery>
 +
 +
==References==
 +
<references/>
 +
*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
 +
<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
 +
<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
 +
<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
 
==External links==
 
==External links==
−
{{Cookbook|Bok Choy}}
+
*{{wplink}}
−
* [http://www.wholehealthmd.com/ME2/dirmod.asp?sid=17E09E7CFFF640448FFB0B4FC1B7FEF0&nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=0B68FDC0DDF84D40A1568928D3BA2BAD&tier=2 Nutritional information on bok choy (with photo of chinensis variety)]
 
−
* [http://www.plantnames.unimelb.edu.au/Sorting/Brassica_rapa.html Multilingual taxonomical information from the University of Melbourne]
 
−
* [http://www.vegbox-recipes.co.uk/ingredients/pak-choi.php#use How to choose, store and use pak choi from Veg Box Recipes]
 
  
−
[[Category:Chinese ingredients]]
+
{{stub}}
−
[[Category:Leaf vegetables]]
+
__NOTOC__
−
[[Category:Brassica]]
 

Latest revision as of 01:05, 10 March 2010


Bokchoy.jpg


Plant Characteristics
Origin: ✈ China
Cultivation
Features: ✓ edible
Scientific Names

Brassica >

rapa >

Chinensis group >


If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!


Chinese cabbage (Brassica rapa) is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification.

Cultivation

Propagation

Pests and diseases

Varieties

There are two distinctly different groups of Brassica rapa, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.

The Pekinensis group is the more common of the two, especially outside Asia; names such as da baicai (lit. "large white vegetable"); petsay/pechay (Tagalog); Chinese white cabbage; baechu, wongbok, nappa, or napa, cabbage; and hakusai (Japanese: 白菜) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).

The Chinensis group was originally classified as its own species under the name B. chinensis by Linnaeus. When used in English, the name Pak choi typically refers to Chinensis. Smaller in size, the Mandarin term xiao baicai ("small white vegetable") as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and South-East Asia.

Commercial variants of Chinensis include:

  • choy sum (also yu choy), can refer to either a small, delicate version of pak choi or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of Shanghai pak choi.
  • Shanghai pak choi refers to dark green varieties where the varioles are also green. It's probably the most common vegetable in Shanghai, where it's simply called qingcai ("green vegetable").

Gallery

  • Bok choy's yellow flowers

  • photo 1

  • photo 2

  • photo 3

References

External links


Retrieved from "http://gardenology.mywikis.net/w/index.php?title=Bok_choy&oldid=125829"