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Cabbage
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Chinese cabbage, also known as Chinese cabbage, Chinese cabbage, Siong and so on.
Key words:
Cabbage
Description
Chinese cabbage (Brassica rapa var. glabra Regel), also known as Chinese cabbage, Chinese cabbage, Siong, etc., is a variant of Brassica (Brassicaceae) Brassica (Brassica) Brassica rapa. It is a biennial herb, often whole plant glabrous, basal leaves mostly, obovate oblong to broadly obovate, upper cauline leaves oblong-ovate, oblong-lanceolate to long-lanceolate, with powdery cream. Flowers bright yellow, petals obovate. The siliques are stout, compressed on both sides, and rounded at the tip. Fruiting pedicels developing or ascending, thicker. Seeds globose, brown. Flowering in May, fruiting in June.
Chinese cabbage is native to North China and is a vegetable crop widely cultivated in Asia, especially in China, South Korea and Japan. In China, it is the main vegetable in winter and spring in Northeast China and North China. Chinese cabbage is more cold-resistant, like cold climate, suitable for growth in the cold season, suitable for planting in fertilizer, water and rich in organic matter loam and sandy loam and black loess.
The fresh leaves and roots of Chinese cabbage can be used as medicine. Chinese medicine is called yellow-bud Chinese cabbage, which is mainly used to treat stomach, stomach and urine, etc. Chinese cabbage raw food, fried food, salted, sauce can be. The leaves of the outer layer of cabbage can be used as feed.
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