Brassica rapa subsp. pekinensis

Brassica rapa subsp. pekinensis is a subspecies of the plant species Brassica rapa, belonging to the family Brassicaceae. It is commonly known as Chinese cabbage, Peking cabbage, or Napa cabbage. This plant is native to East Asia and is widely cultivated for its edible leaves, which are a staple in many Asian cuisines.

Taxonomy

The scientific name of this plant is Brassica rapa subsp. pekinensis. It is a subspecies of Brassica rapa, which also includes other economically important crops such as turnip and rapeseed. The genus Brassica is part of the mustard family, Brassicaceae, which comprises about 372 genera and 4060 known species.

Description

Brassica rapa subsp. pekinensis is a biennial plant that grows as an annual in cultivation. It forms a dense, barrel-shaped head of tightly packed leaves. The leaves are light green with white petioles and have a mild, sweet flavor. The plant typically reaches a height of 30-50 cm and a width of 15-20 cm.

Cultivation

Brassica rapa subsp. pekinensis is a cool-season crop that prefers temperatures between 15 and 20 degrees Celsius. It is typically sown in late summer and harvested in late autumn or early winter. The plant requires a fertile, well-drained soil with a pH between 6.0 and 7.5. It is susceptible to a number of pests and diseases, including cabbage worm, clubroot, and black rot.

Uses

The leaves of Brassica rapa subsp. pekinensis are widely used in Asian cuisines. They can be eaten raw in salads, cooked in stir-fries, or pickled to make kimchi, a traditional Korean dish. The plant is also a good source of vitamins C and K, and contains significant amounts of dietary fiber.

See also

• Brassica rapa
• Brassicaceae
• Chinese cuisine
• Kimchi