Hybrid
Hybrid Senposai is a variety of Japanese mustard spinach, which belongs to the Mustard genus (Brassica rapa var. komatsuna 'Hybrid Senposai').
This exciting green, developed in Japan, is a cross between Japanese Mustard Spinach (Komatsuna Brassica rapa) and regular cabbage.
It looks like cabbage
Senposai leaves look like cabbage, but unlike cabbage, senposai thrives all summer in full sun with no special care.
Low maintenance plant
As Hybrid Senposai Japanese mustard spinach is a low maintenance plant, it is great for beginner gardeners and those that like gardens that don't need much overseeing. A spring sowing will stand the entire summer (even through drought) and well into fall before bolting. Senposai is resistant to heat and grows well all year round. This fast-growing vegetable can be harvested 30-40 days after sowing.
Tastes great
This unique vegetable has sweet taste of cabbage and tenderness of Komatsuna, excellent for salad, stir-fry and pickling. Excellent sauteed, and it keeps growing back after harvesting.
References:
Senposai http://bit.ly/YFNKDm
Vegetable Matter: Asian Vegetables in Houston http://bit.ly/YFO30Z
Japanese mustard spinach 'Hybrid Senposai' Plant Care & Growing Information | folia http://bit.ly/YFOp7Z
Zen Hybrid Oriental Greens Seeds, Vegetable Gardening at Burpee.com http://bit.ly/YFNEMd
Burpee Gardening Videos - Asian Greens at Burpee.com http://bit.ly/YFNJzl
Fedco Seeds - Item: Senposai http://bit.ly/YFOR6a
Senposai (forum) http://bit.ly/YFP0qd
Planting Spinach in Finger Holes: Raised Bed Gardening - The Rusted Vegetable Garden http://bit.ly/120M7lK
Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
Chinese cabbage or Bok Choy
Bok choy is a non-heading cabbage. The Chinese have been cultivating the vegetable for more than 5,000 years. Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) is related to the Western cabbage, and is of the same species as the common turnip.
No matter how you spell it, bok choy’s mild flavor is a must for stir fries.
History
A Ming Dynasty herbalist studied the Chinese cabbage for its medicinal qualities around the 14th century. It was 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. Bok choy was introduced to Europe in the 1800's, and is now readily available in supermarkets throughout North America.
Naming variations
The name bok choy is based on the Cantonese word for "white vegetable".
Other than the ambiguous term "Chinese cabbage," the most widely used name in North America for the chinensis variety is bok choy (from Cantonese, literally "white vegetable"; also spelled Pak choi, Bok choi, and Pak choy). In the UK, Australia, South Africa, and other Commonwealth Nations, the term Pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and Spoon cabbage are also employed.
The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.
In China, several terms are commonly used for this vegetable: the majority of Chinese (about 500 million) speak Mandarin, and for them the term is yóu cài (literally "oil vegetable"), since most of the cooking oil in China is extracted from the seed of this plant; Shanghainese speakers (about 90 million in eastern China) use the term qīng cài (literally "blue-green vegetable").
Why to grow
Bok choy deserves a place in every fall garden for these reasons:
- It's fast. Depending on variety, you will wait only 40 days for a head of baby bok choy, or 50 days for a full size variety. Bok choy is especially suited to the shortening days of fall, and its broad leaves have a special talent for making use of dwindling natural light.
- It's nutritious. A one cup serving of cooked bok choy (about half of a baby bok choy) provides all the vitamin A you need in a day, and more than half of your daily quota of vitamin C.
- It's beautiful. Bok choy's thick leaf stems grow so quickly that they seldom suffer injuries, and they make a beautiful green-and-white vegetable on the plate. Red-leafed varieties look stunning in the garden and turn green when they are cooked.
Baby bok choy are dwarf varieties that mature to less than 10 inches ( 25 cm) tall.
When to grow
This Chinese vegetable is a cool weather vegetable. They do not do well during the heat of summer and, therefore, they do best in the spring and fall.
Like other members of the cabbage family, Bok Coy prefers cool, and even cold weather. They can be among the first plants in your garden each spring.
Some people say that bok choy may survive temperatures below 0°F (-18°C) in an unheated greenhouse. In any case, bok choy is an excellent low-light vegetable to grow through winter under protected conditions. It can also be grown under lights indoors in a container using the triple "L" concept ("Lettuce Lights up Living room").
How to Grow Bok Choy
Growing bok choy is done best in cool weather. You can get two crops a year, in the spring and in the fall. They only take 45-50 days to maturity.
Sow seeds and cover lightly with 1/4" of soil or potting mix.
Once your seedlings are 4 inches tall, you will want to thin your growing bok choy to 6-10 inches apart.
Shade
Partial shade can help prevent summer crops from bolting. Ensure your bok choy is not exposed to light for too long, which can lead to bolting. Receiving 16 hours of daily sunlight for a month may cause the plant to flower. Adding shade will also reduce the temperature, thus discouraging bolting. Allow the plant to have 6 to 12 hours of direct sunlight per day.
How to cook
The most classic bok choy cooking method is to stir fry trimmed stalks or halved heads with garlic and ginger.
Video: Baby Bok Choy 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.
References:
Chinese cabbage - Wikipedia http://bit.ly/VDDtJh
Bok Choy - Information and Recipes from About.com http://bit.ly/VDDMUC
Proper Bok Choy Care – Growing Bok Choy http://bit.ly/VDElxD
How to Grow Bok Choy | Guide to Growing Bok Choy http://bit.ly/VDEFwe
Growing Beautiful Bok Choy http://bit.ly/VDFzsD
How to Grow Bok Choy Without Bolting | Home Guides | SF Gate http://bit.ly/VDFWn9
Explore Cornell - Home Gardening - Vegetable Growing Guides - Growing Guide http://bit.ly/VDGCZz
Growing Bok Choy in Containers from Gardenstead - YouTube http://bit.ly/VDGHN0
No matter how you spell it, bok choy’s mild flavor is a must for stir fries.
History
A Ming Dynasty herbalist studied the Chinese cabbage for its medicinal qualities around the 14th century. It was 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. Bok choy was introduced to Europe in the 1800's, and is now readily available in supermarkets throughout North America.
Naming variations
The name bok choy is based on the Cantonese word for "white vegetable".
Other than the ambiguous term "Chinese cabbage," the most widely used name in North America for the chinensis variety is bok choy (from Cantonese, literally "white vegetable"; also spelled Pak choi, Bok choi, and Pak choy). In the UK, Australia, South Africa, and other Commonwealth Nations, the term Pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and Spoon cabbage are also employed.
The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.
In China, several terms are commonly used for this vegetable: the majority of Chinese (about 500 million) speak Mandarin, and for them the term is yóu cài (literally "oil vegetable"), since most of the cooking oil in China is extracted from the seed of this plant; Shanghainese speakers (about 90 million in eastern China) use the term qīng cài (literally "blue-green vegetable").
Why to grow
Bok choy deserves a place in every fall garden for these reasons:
- It's fast. Depending on variety, you will wait only 40 days for a head of baby bok choy, or 50 days for a full size variety. Bok choy is especially suited to the shortening days of fall, and its broad leaves have a special talent for making use of dwindling natural light.
- It's nutritious. A one cup serving of cooked bok choy (about half of a baby bok choy) provides all the vitamin A you need in a day, and more than half of your daily quota of vitamin C.
- It's beautiful. Bok choy's thick leaf stems grow so quickly that they seldom suffer injuries, and they make a beautiful green-and-white vegetable on the plate. Red-leafed varieties look stunning in the garden and turn green when they are cooked.
Baby bok choy are dwarf varieties that mature to less than 10 inches ( 25 cm) tall.
When to grow
This Chinese vegetable is a cool weather vegetable. They do not do well during the heat of summer and, therefore, they do best in the spring and fall.
Like other members of the cabbage family, Bok Coy prefers cool, and even cold weather. They can be among the first plants in your garden each spring.
Some people say that bok choy may survive temperatures below 0°F (-18°C) in an unheated greenhouse. In any case, bok choy is an excellent low-light vegetable to grow through winter under protected conditions. It can also be grown under lights indoors in a container using the triple "L" concept ("Lettuce Lights up Living room").
How to Grow Bok Choy
Growing bok choy is done best in cool weather. You can get two crops a year, in the spring and in the fall. They only take 45-50 days to maturity.
Sow seeds and cover lightly with 1/4" of soil or potting mix.
Once your seedlings are 4 inches tall, you will want to thin your growing bok choy to 6-10 inches apart.
Shade
Partial shade can help prevent summer crops from bolting. Ensure your bok choy is not exposed to light for too long, which can lead to bolting. Receiving 16 hours of daily sunlight for a month may cause the plant to flower. Adding shade will also reduce the temperature, thus discouraging bolting. Allow the plant to have 6 to 12 hours of direct sunlight per day.
How to cook
The most classic bok choy cooking method is to stir fry trimmed stalks or halved heads with garlic and ginger.
Video: Baby Bok Choy 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.
References:
Chinese cabbage - Wikipedia http://bit.ly/VDDtJh
Bok Choy - Information and Recipes from About.com http://bit.ly/VDDMUC
Proper Bok Choy Care – Growing Bok Choy http://bit.ly/VDElxD
How to Grow Bok Choy | Guide to Growing Bok Choy http://bit.ly/VDEFwe
Growing Beautiful Bok Choy http://bit.ly/VDFzsD
How to Grow Bok Choy Without Bolting | Home Guides | SF Gate http://bit.ly/VDFWn9
Explore Cornell - Home Gardening - Vegetable Growing Guides - Growing Guide http://bit.ly/VDGCZz
Growing Bok Choy in Containers from Gardenstead - YouTube http://bit.ly/VDGHN0
How to Grow Collard Greens (Collards)
What are collards?
Collard greens is the American English term for various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species as cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental. The name "collard" is a corrupted form of the word "colewort" (cabbage plant).
The cultivar group name Acephala ("without a head" in Greek) refers to the fact that this variety of B. oleracea does not have the usual close-knit core of leaves (a "head") like cabbage.
Collards are also known as tree-cabbage or non-heading cabbage. Collards look like loose cabbage, without the rounded head in the middle. They are similar to kale in growing habits and taste.
Georgia is the most popular variety. Cooked collard greens is a dish often associates with the American South, however, collard is a cool weather plant that grows better in the fall.
Botanical Name: Brassica 'Creole'. Collards are from the cabbage family.
Collards grow 2 to 3 feet tall with rosettes of large, non-heading, waxy leaves growing on sturdy stems. Collard is a kind of kale and a primitive member of the cabbage family.
Grow, Pick and Cook your own Collard Greens (video):
How to grow collards?
Start from seed
You can grow collard greens as either a spring or fall crop. They are more flavorful and sweeter when grown in the cool autumn. Collards are usually sown right into the garden when the danger of frost had passed.
Days to germination: 5 to 10 days
Days to harvest: 85 days to maturity, harvest at 40 days
Light requirements: Full sun or light shading
Water requirements: Regularly and frequently
Soil: Tolerates all soils, extra nitrogen is helpful
Container: Suitable
The plants grow quickly, reaching a spread of up to 2 feet at maturity.
Collards are one of the most cold-hardy of all vegetables, able to withstand temperatures as low as 10 F to 20 F. In Zone 8 and southward, collards often provide a harvest through the entire winter. Collards are a cool-weather crop and can tolerate temperatures as low as 20°F. Collards are more tolerant of heat than cabbage.
Collards are considered to be “heavy-feeders”. Plant a few seeds every 2 feet, and thin them down to 1 plant after they sprout. Seeds should be planted just a 1/4 inch under the surface.
Pinch out the growing tips of the collard greens to encourage side branching. You can eat the leafs you cut off.
If you want to start harvesting young greens earlier, you can not bother with the specific spacing and just sprinkle the seeds over the soil. Cover them over with a thin layer of soil. As the plants begin to grow, you can pick the young ones for eating, until you are left with larger plants with at least 2 feet of spacing between them.
How to fertilize?
Apply a high-nitrogen blend of fertilizer to boost leaf production. Collards like to be fed. Choose a fertilizer high in nitrogen (because you're promoting leaves, not flowers). Try Dynamite Organic All-Purpose (10-2-8). Water regularly.
The secret to tender, succulent collard greens is rapid, even growth. Keep soil moisture consistent. Add a complete organic fertilizer before planting and side-dress with fish emulsion monthly to provide the nitrogen needed for quick growth.
Collards need fertile, well-drained soil with a soil pH of 6.5 to 6.8 to discourage clubroot disease.
Can I grow collards in containers?
Yes. However, collards grow larger than most other greens, so you will have to have one plant per 10-inch pot. Larger containers are fine with 2 plants as long as you can provide at least 18 to 20 inches between their main stalks. Keep them well-watered and well-fed with fertilizer.
Use a 3- to 4-gallon pot that's about 10 to 12 inches in diameter for a single collard plant. A pot this size provides enough soil depth for the collards to produce healthy roots. The roots grow deep, so make sure the container is about foot deep.
Can I grow collards indoors, in containers?
Yes. Hang a fluorescent light that you can raise it up and down. Lower the light until it is 1/4 inch from the seedlings. This distance prevents collards from growing spindly. Raise the light as the seedlings grow. Plug the light into a timer, set for 12 hours of darkness and 12 hours of light.
When to harvest collards?
You can start harvesting leaves 4-6 weeks after you planted the seeds.
You can pick the leaves as the plant grows, by cutting off the ones at the bottom of the plant. As the inner stalk continues to grow upwards and produce more leaves, your collard plant will eventually look like a little tree with a bare stem at the bottom and leaves on the top.
What parasites affect collards?
Cabbage worms grow in the soil and kill collards. Collards may be attacked by cabbage family pests: cutworms, cabbage loopers (preceded by small yellow and white moths), and imported cabbage worms. Handpick these pests or spray plants with Bacillus thuringiensis. Deter collard-loving caterpillars, especially in spring, with a biological insecticide such as DiPel or Thuricide containing Bt (Bacillus thuringiensis).
Otherwise, collards have no serious disease problems.
References:
Collards from Lowe’s Plant Guide http://low.es/X1Imt0 -- There is more info at Lowe's plant guide available at http://lowes.com/plants
How to Grow Collard Greens | Backyard Gardening Blog http://bit.ly/X1IqsB
Growing Collards - Bonnie Plants http://bit.ly/X1Ip8a
Can Collard Greens Be Grown in Containers? | eHow.com http://bit.ly/X1IpVH
How to Grow Collards | Harvest to Table http://bit.ly/X1Iskr
Grown Your Own Collard Greens - Southern Living http://bit.ly/X1Iwk9
Collards - Vegetable Directory - Watch Your Garden Grow - University of Illinois Extension http://bit.ly/X1IwR6
Collard greens - Wikipedia, the free encyclopedia http://bit.ly/X1Ix7I
Collards - Plant Care Guides - National Gardening Association http://bit.ly/X1Iys7
Container Vegetable Gardening, HYG-1647-00 http://bit.ly/X1IzMS
How to Grow Collard Greens Indoors | eHow.com http://bit.ly/X1IBV1
Collards Are the New Kale | Whole Foods Market http://buff.ly/1crSCQO
From Amazon:
Collard greens is the American English term for various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species as cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental. The name "collard" is a corrupted form of the word "colewort" (cabbage plant).
The cultivar group name Acephala ("without a head" in Greek) refers to the fact that this variety of B. oleracea does not have the usual close-knit core of leaves (a "head") like cabbage.
Collards are also known as tree-cabbage or non-heading cabbage. Collards look like loose cabbage, without the rounded head in the middle. They are similar to kale in growing habits and taste.
Georgia is the most popular variety. Cooked collard greens is a dish often associates with the American South, however, collard is a cool weather plant that grows better in the fall.
Botanical Name: Brassica 'Creole'. Collards are from the cabbage family.
Collards grow 2 to 3 feet tall with rosettes of large, non-heading, waxy leaves growing on sturdy stems. Collard is a kind of kale and a primitive member of the cabbage family.
Grow, Pick and Cook your own Collard Greens (video):
How to grow collards?
Start from seed
You can grow collard greens as either a spring or fall crop. They are more flavorful and sweeter when grown in the cool autumn. Collards are usually sown right into the garden when the danger of frost had passed.
Days to germination: 5 to 10 days
Days to harvest: 85 days to maturity, harvest at 40 days
Light requirements: Full sun or light shading
Water requirements: Regularly and frequently
Soil: Tolerates all soils, extra nitrogen is helpful
Container: Suitable
The plants grow quickly, reaching a spread of up to 2 feet at maturity.
Collards are one of the most cold-hardy of all vegetables, able to withstand temperatures as low as 10 F to 20 F. In Zone 8 and southward, collards often provide a harvest through the entire winter. Collards are a cool-weather crop and can tolerate temperatures as low as 20°F. Collards are more tolerant of heat than cabbage.
Collards are considered to be “heavy-feeders”. Plant a few seeds every 2 feet, and thin them down to 1 plant after they sprout. Seeds should be planted just a 1/4 inch under the surface.
Pinch out the growing tips of the collard greens to encourage side branching. You can eat the leafs you cut off.
If you want to start harvesting young greens earlier, you can not bother with the specific spacing and just sprinkle the seeds over the soil. Cover them over with a thin layer of soil. As the plants begin to grow, you can pick the young ones for eating, until you are left with larger plants with at least 2 feet of spacing between them.
How to fertilize?
Apply a high-nitrogen blend of fertilizer to boost leaf production. Collards like to be fed. Choose a fertilizer high in nitrogen (because you're promoting leaves, not flowers). Try Dynamite Organic All-Purpose (10-2-8). Water regularly.
The secret to tender, succulent collard greens is rapid, even growth. Keep soil moisture consistent. Add a complete organic fertilizer before planting and side-dress with fish emulsion monthly to provide the nitrogen needed for quick growth.
Collards need fertile, well-drained soil with a soil pH of 6.5 to 6.8 to discourage clubroot disease.
Can I grow collards in containers?
Yes. However, collards grow larger than most other greens, so you will have to have one plant per 10-inch pot. Larger containers are fine with 2 plants as long as you can provide at least 18 to 20 inches between their main stalks. Keep them well-watered and well-fed with fertilizer.
Use a 3- to 4-gallon pot that's about 10 to 12 inches in diameter for a single collard plant. A pot this size provides enough soil depth for the collards to produce healthy roots. The roots grow deep, so make sure the container is about foot deep.
Can I grow collards indoors, in containers?
Yes. Hang a fluorescent light that you can raise it up and down. Lower the light until it is 1/4 inch from the seedlings. This distance prevents collards from growing spindly. Raise the light as the seedlings grow. Plug the light into a timer, set for 12 hours of darkness and 12 hours of light.
When to harvest collards?
You can start harvesting leaves 4-6 weeks after you planted the seeds.
You can pick the leaves as the plant grows, by cutting off the ones at the bottom of the plant. As the inner stalk continues to grow upwards and produce more leaves, your collard plant will eventually look like a little tree with a bare stem at the bottom and leaves on the top.
What parasites affect collards?
Cabbage worms grow in the soil and kill collards. Collards may be attacked by cabbage family pests: cutworms, cabbage loopers (preceded by small yellow and white moths), and imported cabbage worms. Handpick these pests or spray plants with Bacillus thuringiensis. Deter collard-loving caterpillars, especially in spring, with a biological insecticide such as DiPel or Thuricide containing Bt (Bacillus thuringiensis).
Otherwise, collards have no serious disease problems.
References:
Collards from Lowe’s Plant Guide http://low.es/X1Imt0 -- There is more info at Lowe's plant guide available at http://lowes.com/plants
How to Grow Collard Greens | Backyard Gardening Blog http://bit.ly/X1IqsB
Growing Collards - Bonnie Plants http://bit.ly/X1Ip8a
Can Collard Greens Be Grown in Containers? | eHow.com http://bit.ly/X1IpVH
How to Grow Collards | Harvest to Table http://bit.ly/X1Iskr
Grown Your Own Collard Greens - Southern Living http://bit.ly/X1Iwk9
Collards - Vegetable Directory - Watch Your Garden Grow - University of Illinois Extension http://bit.ly/X1IwR6
Collard greens - Wikipedia, the free encyclopedia http://bit.ly/X1Ix7I
Collards - Plant Care Guides - National Gardening Association http://bit.ly/X1Iys7
Container Vegetable Gardening, HYG-1647-00 http://bit.ly/X1IzMS
How to Grow Collard Greens Indoors | eHow.com http://bit.ly/X1IBV1
Collards Are the New Kale | Whole Foods Market http://buff.ly/1crSCQO
From Amazon:
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