Serbajadi Hong Kong Choy Sam - Brassica rapa L. chinesis var. parachinensis
This vegetable also known as flowering white cabbage is a biennial herb, grown as an annual. Cultivation is more successful during the dry season with necessary irrigation. Popular for its good quality. Both the leaves and stems are eaten, while the flowering tips are also edible. The cabbage is often briefly blanched before being added to soup and noodle dishes, although it can also be stir-fried or braised.
Type of vegetable: Leafy
Edible parts: Leaves, stems and shoots
DIRECTION OF USE
Best soil: Fertile, well-drained soil with a pH level of 6.0-6.8 is most suitable.
How to plant: Seeds can be directly sown into the field. Sow seeds ¼” deep, ½” apart, in rows, spaced 2 feet apart. Thin seedlings at 12” to 24” apart..
When to harvest: 30 to 45 days after sowing of seeds when leaves are 6” to 8” tall
How to harvest: For greens, use whole plants when they are small. Cut off 2” to 3” from the base of the stem.
Care: Keep soil moist. Weed regularly. Maintain good drainage.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.