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Cabbage Chinese Wong Bok - Seeds

cabbage chinese wong bok - seeds title=
1 packet contains Cabbage Chinese Wong Bok - 100 seeds.
( 390 times booked in last 90 days )
Sales price R 115
Get Rs 310 Flower bulbs Free


The pack contains 5 bulbs each of
  • Gladiolus bulbs
  • Rajanigandha bulbs
  • Zephyranthes bulbs
*Offer valid on all orders. Offer valid till stock last.
*Use coupon : FMTFRG

Chinese cabbage is often sold as Chinese leaves. It is fast growing and can be ready for cutting in as little as six or seven weeks. The green heads can be cooked like cabbage, stir-fried or served raw in salad, and it is often sold as Chinese leaves.The flavour is sweeter and milder than traditional cabbage. It is believed to have originated near the Beijing region of China Leaves: The large, oblong leaves are crinkled and very tightly wrapped the head. The stalks are almost white and the leaves are a very pale green. Heads grow upright. Flowers: Chinese cabbage flowers are the familiar 4 yellow crossed petals of the cruciferous family.

Common name: Chinese cabbage, Napa cabbage, Peking cabbage, Celery cabbage, Wong bok, wong buck, wong nga bak.
Height: Height: 1 to 2 feet
Spread: 1 to 1.5 feet
Difficulty level: Easy

Planting & Care
Chinese cabbage can be planted 8" apart if you want space for fully mature heads.
It can be planted as close as 2" if you plan to thin by harvesting the small plants before they form mature heads. Many vegetable gardeners plant the Chinese cabbage crop alongside a row of collards.
Drop a pinch of seeds at one foot spaces along the row. Later on, thin to the strongest plant at each space. Compost the pulled seedlings because they will produce flower spikes rather than heads if they are transplanted.

Several varieties of Chinese cabbage are becoming more popular. Many gourmet gardeners think of growing Chinese cabbage more along the guidelines as its close relative the mustard plant. Some of the cabbages produce heads resembling romaine lettuce more than the usual round dense cabbage head.

Sunlight: Part shade, full shade, Partial shade can help prevent summer crops from bolting.

Soil: Requires well-drained soil. Prefers well-drained, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. Needs plentiful, consistent moisture.

Water: Regular watering is required to keep plants growing rapidly, for best flavour.

Temprature: 13 to 32°C

Fertilizer: Liquid feed plants fortnightly after the seedlings reach around 15 cm tall.

Care:
  • Prepare the soil with compost or organic matter.
  • Chinese cabbage prefers full sun or partial shade, and grow best in temperatures from 45-75 F (7-24 C).
  • Direct seeding works best, about 4-6 weeks before the last average spring frost date.
  • Plant seeds about 12" apart in rows about 12" apart; germination should take place in about 10 days.
  • Growing Wong Bok Chinese Cabbage Seeds: Keep the soil evenly moist for the healthiest growth.
  • If the sun gets too hot, Chinese cabbage tends to "bolt" or go to seed; in long periods of heat, some kind of shade may be helpful.


Harvesting: Single leaves or the entire plant may be harvested, either at the tender baby leaf stage or when fully mature.

Care:
  • Ample and uniform soil moisture for plant development is essential for the successful production of Chinese cabbage.
  • Sprinkler irrigation should be used in the morning so plants will dry before evening.
  • Nightshades, mustards and hairy galinsoga (Galinsoga quadriradiata) are a few of the most troublesome weeds.
  • Hand or mechanical cultivation may be employed and should commence before weeds become established.
  • Downy and powdery mildews caused by the fungi Peronospora parasitica and Erisyphe polygoni attack Chinese cabbage at any stage of development.
  • On mature plants the head may become unfit for sale, especially if the infection occurs deep within its interior.
  • These diseases may be followed by secondary infection of bacterial soft rots caused by Erwinia carotovora or species of Pseudomonas.

Use
Medicinal use:
  • Napa cabbage is incredibly low in calories.
  • 100 g fresh leaves contain only 16 calories.
  • Along with celery, bok-choy etc, it easily fits into the neo-class of zero calorie or negative calorie group of vegetables as often advocated by some dieticians.

  • Napa is packed with many antioxidant plant compounds such as carotenes, thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates.
  • In addition, it is an abundant source of soluble and insoluble dietary fiber.
  • Scientific studies suggest these compounds are known to offer protection against breast, colon and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood.

  • Fresh napa is an excellent source of folates.
  • 100 g provides 79 µg or 20% of daily required levels of this B-complex vitamin.
  • Folic acid is one of the essential components of DNA.
  • Sufficient amounts of folates in the diet of anticipant mothers help prevent neurological diseases in the newborn babies.


  • Further, napa cabbage has very good levels of vitamin-C.
  • 100 g of fresh vegetable provides about 45% of daily requirements of this vitamin.
  • Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

  • Like in other cabbages, napa has adequate levels of vitamin K, provides about 38% of RDA levels.
  • Vitamin-K has a potential role in the bone metabolism by promoting osteotrophic activity in bone cells.
  • Therefore, enough vitamin K in the diet makes your bone stronger, healthier and delay osteoporosis.
  • Further, vitamin-K also has established role in curing Alzheimer s disease patients by limiting neuronal damage in their brain.


  • Napa cabbage has small levels of vitamin-A.
  • However, it also contains flavonoid poly phenolic compounds such as carotenes, lutein and xanthins which convert to vitamin A in the body.

  • Like other green vegetables, it is a good source of many essential vitamins such as riboflavin, pantothenic acid, pyridoxine (185 of RDA) and thiamine.
  • These vitamins are essential in the sense that our body requires them from external sources to replenish.

  • In addition, it is very natural source of electrolytes and minerals like calcium, potassium, phosphorous, manganese, iron and magnesium.
  • Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
  • Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
  • Iron is required for the red blood cell formation.

Culinary use:
  • Use in stir-fry .
  • Has a milder flavour than regular cabbage.

  • Shred the inner leaves and stems to use in coleslaw salad.


Reference:
http://www.gardenate.com/plant/Chinese%20cabbage?zone=2 http://www.everwilde.com/store/Wong-Bok-Chinese-Cabbage-Seeds.html http://www.omafra.gov.on.ca/english/crops/facts/cabbage.htm
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