It is recommended to use the leaves and petioles in home cooking . Early maturing . petiolate (Tall Pak choi) . The period from fullgermination to start technical ripeness 35 - 45 days .
Rosette leaves a semi-raised . Leaves entire, smooth, green, without pubescence, weak venation . Stalk fleshy, juicy, green (plant mass is 2/3) . The weight per plant of 1.5 - 3.0 kg . Taste qualities are excellent .
Ascorbic acid petioles 24.9 mg per 100 g of crudesubstances in the leaves of 119.6 mg per 100 g wet weight . Resistant to ingrowth of flower shoots in the first year of vegetation . relatively resistant to the mucosa and vascular bacteriosis . Value varieties: good taste, resistance to ingrowth of flower shoots in the first year of vegetation, high levels of ascorbic acid .
