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GREEN-Seeds.com
vegetables & herbs
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FARMER'S BOOKSHELF
An
information system of crops in Hawaii
Department of Horticulture
University of Hawaii at Manoa
KAI CHOY
Climate
Both
kai choy and pak choy grow well under high temperatures, although they
will form larger plants and are slower to bolt (flower) when temperatures
are cooler
Cultivars
 The type of kai choy
preferred in Hawaii has wide petioles and forms a slight head with the innermost
leaves. Of the two strains grown in Hawaii, the UH strain has a greater
tendency to form a head and is somewhat darker green than the Waianae strain.
Var ieties obtained from Taiwan, Japan, or the mainland U.S. have either
not grown as well or have not produced the right type of plant for the Hawaii
market.
The type of pak choy
preferred has dark-green leaves and somewhat wide, white petioles which
are upright and long. Seeds imported from Japan are usually used by local
growers.
Seed Availability
Seeds of the Waianae
strain of kai choy are available from the Department of Horticulture of
the University. Other varieties may also be available from garden stores
or from seed companies specializing in Oriental vegetables.
Pak choy seed is not
available from the University. Seed of various varieties is often available
from garden shops or from seed companies which specialize in Oriental vegetables.
Culture
An
abundant and continuous soil moisture supply is essential for the best
quality. Insufficient moisture may result in tipburn and slow growth with
a loss of tenderness of the leaves. The best time to irrigate is during
the morning hours to allow the leav es to dry before night, to prevent
white rust infection.
Description
Many types of leafy
cabbages are used for vegetables, particularly in the Orient. These vegetables
belong to several different species and there are many varieties of each,
so the classification is confusing to most people.
Green mustard
cabbage (kai choy) and white mustard cabbage (pak choy) are two types commonly
grown in Hawaii. Kai choy, Brassica juncea, includes the types called
kai choy in Hawaii, the mustard greens grown in the southeastem United States,
and the rai and sarson grown for oil seed in India and Pakistan. It is also
called brown mustard and Indian mustard. The species is variable, with either
smooth or hairy, entire or divided leaves, and narrow or wide petioles.
It can be distinguished
from pak choy by its somewhat lighter green leaves and shorter green petioles
Pak choy, Brassica campestris (Chinensis group) or B. chinensis,
includes types called white cabbage, spoon cabbage, choy sam (Singapore),
pechay (Philippines), and taisai and Shirona (Japan), as well as others.
Pak choy has darker green leaves than kai choy, and white petioles rather
than green. Some varieties of both vegetables are grown for their flowers
and flowering stems rather than for the leaves.
Disease Control
The
most common diseases of mustard cabbages are damping off, mosaic, white
rust, and soft rot. Damping off and soft rot can only be controlled by
planting in soil free of the causal organisms, or by treating the soil
with a fungicide before planting. Mos aic is best controlled by controlling
the aphids which transmit the disease and removing any infected plants
so they do not spread the disease. White rust can be controlled to some
extent by spraying the undersides of the leaves with Zineb up to 10 days
b efore harvest.
In
Waianae, Oahu- turnip mosaic virus.
Soil Management and Fertilization
Mustard cabbages do
well on fertile, well-drained soils with a good moisture-holding capacity.
If drainage is poor, seeds should be planted on raised beds. The pH should
be between 5.5 and 7.0, and the soil should be free of nematodes. If nematodes
are pr esent, fumigate the soil before planting. Add lime if the soil is
very acid. Add organic matter to improve the structure and water-holding
capacity.
Apply general garden
fertilizer, such as 10-30-10, at a rate of about 3 pounds per 100 square
feet. Apply one-half at seeding time and the other half at thinning, about
3 to 4 weeks after planting. Place fertilizer in a band about 3 to 4 inches
away from the base of the plants. Over-fertilization will result in plants
that are too succulent and that may develop tipburn under warm conditions.
Commercial fertilizer
application for Kai choi= 300 lbs of 155-15-15, and later 100 lbs/acre of
47-0-0.
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Green - Seeds Co., Ltd.
81/10B Ho Van Hue Street, Phu Nhuan District, Ward 9, Ho Chi Minh City, Vietnam
Tel: +84 (8) 847 6901 - Fax: +84 (8) 844 1392 - Email: info@green-seeds.com
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