Brassica rapa parachinensis
| Brassica rapa | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 7 |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Life Cycle: | Biennial |
| Height: | 1' |
| Blooms: | Late Spring-Late Summer |
| Edible Rating: |  |
| Tea: | Yes |
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Brassica rapa parachinensis (common name: false pak choi)
Propagation: Seed - sow in situ July/August. Spring sown crops are prone to run quickly to seed if there is a spell of cold weather[1]. Some varieties can also be sown in a cold greenhouse in autumn or early spring to provide leaves overwinter and in late spring.
Cultivation: Succeeds in full sun in a well-drained fertile preferably alkaline soil[2]. Prefers a pH of 5.5 to 7[2]. Prefers a cool moist reasonably fertile soil[3]. The plant is shallow rooted and intolerant of drought, it responds well to a moist fertile soil but succeeds in poorer soils than standard Pak choi[1].
Hardy to about -10°c, the plants stand up well to snow but are less likely to stand up to prolonged winter wet[1]. The prostrate forms are hardier than semi-prostrate forms[1].
The rosette pak choi is widely cultivated in China for its edible leaves, there are several named varieties[1]. It is slower-growing than standard Pak choi, B. rapa chinensis[1].
Range: A cultivar of garden origin.
Habitat: Not known in the wild.
Edibility: Leaves - raw or cooked[1]. They can be eaten at any stage from seedling to mature plant[1]. The leaves are tougher and stronger flavoured than standard Pak choi[1]. The flavour is enhanced after a touch of frost[1]. The leaves are said to be very nutritious, with up to twice the mineral content of Pak choi[1].
Immature flowering stems - cooked like broccoli[1]. A sweet flavour[1].
An edible oil is obtained from the seed.
Pollinators: Bees, self
Habit: Biennial
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
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