Scientific Name: Brassica rapa
Chinese Cabbage is an oriental vegetable existed during the Ming Dynasty and is very easy to grow. Pechay/Pe-tsai, as what we Asians call it, has many varieties and can be planted indoors or outdoors. Chinese Cabbages tend to grow better and produce bigger leaves and stalks in sunny but cool areas. They grow about a foot high and produce whitish-yellow flowers when matured. These are usually planted using its seed that can be bought in Asian gardening shops.
Chinese Cabbage is rich in Potassium, Calcium, Vitamin A, Iron, Zinc, Vitamin C and Thiamin. That's why this veggie is almost always present in every meal of some Asian countries.
You can mix Chinese Cabbage with noodles, sauté along with pork and oyster sauce, in soups and in salads. In Philippines the most common dish for Chinese Cabbage is the Ginisang Pechay.
No comments:
Post a Comment