ABSTRACT
Chinese cabbage is closely related to turnip and swede than cabbage. It is grown for its edible leaves on large scale in Southeast Asia. Chinese cabbage is rich source of vitamins containing vitamin C content higher than lettuce. Chinese cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense leaved heads. Chinese cabbage containing high calcium and potassium and low sodium content regulates blood pressure and blood sugar, supports cardiovascular system and healthy brain function and relieves hypertension. Chinese cabbage is a shallow-rooted crop. Most of the roots remain in top 30 cm soil layer, while some penetrate to the depth of 60-70 cm. High quality Saag can be prepared from leafy type Chinese cabbage due to its tender and succulent leaves. The yield of Chinese cabbage is influenced by several factors such as variety, soil type, soil fertility, growing conditions and the cultural practices followed during the course of cultivation.
