Cabbage categories include Chinese cabbage (Bao Xincai), Chinese cabbage (non-heading Chinese cabbage), seaweed, Chinese cabbage and other subspecies and varieties. They belong to the cruciferous genus, 2-year-old crop. Usually sowing in spring and autumn, harvesting in winter, or delaying until the second spring harvest.
The cabbage of Hunan is usually planted in the middle and late August. Seedlings can be sown in early September, and harvested from late October to early March. They are all served with marketed products. The main ball types are heart-turning, twist-holding, stacking, and cooperating. In addition to the seeds produced in Hunan Province, which produce a small amount of seeds, the seeds of good seeds mainly come from the provinces of Shandong, Shanxi, and Hebei in North China.
In recent years, early maturing varieties have been introduced from the Northeast region. Hunan has the traditional habit of planting Chinese cabbage, and non-heading Chinese cabbage is the annual supply variety for large and medium-sized cities such as Changsha. Traditional varieties include early-maturing heat-resistance, middle-maturing high-yield and late-maturing Chinese cabbage. At present, early-maturing heat-resistant and late-maturing Chinese cabbage varieties have introduced good varieties from Shanghai, Jiangsu, Zhejiang, and Guangdong Provinces. Late cabbage has been replaced by Chinese cabbage such as Tianjingba. The laver is also a traditional planting species in Hunan. It uses purple buds and young buds as a food commodity.
Due to the good flavor and rich nutrition of seaweed, the consumption has gradually increased. Its main characteristics are strong branching, early flower buds, thick, late flowering, fewer flowers per plant, not easy to aging. The vegetable heart is imported from Guangdong since the 1970s. The planting area has gradually expanded in recent years. The main varieties are the 49 vegetable hearts and the early leaves of oil leaves.
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