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Chinese cabbage | |
---|---|
Species | Brassica rapa |
Cultivar group | Chinensis Group, Pekinensis Group |
Origin | China, before the 15th century |
Cultivar group members | Many; see text |
Chinese cabbage ( Brassica rapa , subspecies pekinensis and chinensis) is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
These vegetables are both variant cultivars or subspecies of B. rapa and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars.
The Chinese cabbage was principally grown in the Yangtze River Delta region, but the Ming dynasty naturalist Li Shizhen popularized it by bringing attention to its medicinal qualities. The variant cultivated in Zhejiang around the 14th century was brought north, and the northern harvest of napa cabbage soon exceeded the southern one. These were then exported back south along the Grand Canal to Hangzhou and traded by sea as far south as Guangdong.[ citation needed ]
Napa cabbage became a staple in Northeastern Chinese cuisine for making suan cai , Chinese sauerkraut. In Korea, napa cabbage became baek-kimchi , which developed into kimchi.[ citation needed ] Chinese cabbage is now commonly found in markets throughout the world, catering both to the Chinese diaspora and to northern markets that appreciate its resistance to cold.
In 2017, aboard the International Space Station, a crop of Chinese cabbage from a plant growth device included an allotment for crew consumption, while the rest was saved for scientific study. [1]
There are two distinct groups of Brassica rapa used as leaf vegetables in China, and a wide range of cultivars within these two groups. The binomial name B. campestris is also used.
This group is the more common of the two, especially outside Asia; names such as napa cabbage, dà báicài (Chinese:大白菜, "large white vegetable"); Baguio petsay or petsay wombok (Tagalog); Chinese white cabbage; "wong a pak" (Hokkien, Fujianese); baechu (Korean : 배추), wongbok; hakusai (Japanese : 白菜 or ハクサイ ) and "suann-tang-pe̍h-á" (Taiwanese) [2] usually refer to members of this group. Pekinensis Group cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).
Chinensis Group cultivars do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. These cultivars are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name B. chinensis by Linnaeus.[ citation needed ]
The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name turnip – used in many regions – may also be used to refer to rutabaga, which is a different but related vegetable.
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower ; Brussels sprouts ; and Savoy cabbage.
Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same Brassica species.
Brassica is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.
Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family.
Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis.
Kale, also called leaf cabbage, belongs to a group of cabbage cultivars primarily grown for their edible leaves; it has also been used as an ornamental plant.
Bok choy, pak choi or pok choi is a type of Chinese cabbage cultivated as a leaf vegetable to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Its flavor is described as being between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.
Gai lan, kai-lan, Chinese broccoli, or Chinese kale is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra. When gone to flower, its white blossoms resemble that of its cousin Matthiola incana or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter.
Choy sum is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae. Choy sum is a transliteration of the Cantonese name, which can be literally translated as "heart of the vegetable". Choy sum is also called yu choy. It is also known as Chinese flowering cabbage.
Brassica oleracea is a plant species from the family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. It was most likely first brought into cultivation in the Eastern Mediterranean region. The uncultivated form of the species, wild cabbage, originates from feral populations.
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.
Brassica rapa is a plant species that has been widely cultivated into many forms, including the turnip, komatsuna, napa cabbage, bomdong, bok choy, and rapini.
Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
Savoy cabbage is a variety or cultivar group of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties. It has crinkled, emerald green leaves, which are crunchy with a slightly elastic consistency on the palate.
The acephala group refers to any type of Brassica which grows without the central 'head' typical of many varieties of cabbage. These are included within the species Brassica oleracea, such as kale. The name literally means "without a head" in contrast to those varieties known as capitata or "with a head". This group includes a number of species, both wild and cultivated, many of which are grown for their edible leaves and flowers.
Tatsoi is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy. This plant has become popular in North American cuisine as well, and is now grown throughout the world.
Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas, and Australia. In much of the world, it is referred to as "Chinese cabbage".
The Future 50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF) and Knorr. It identifies 50 plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply, promoting sustainable global food systems.