A) Gai Lan B) Bok Choy C) Napa Cabbage D) Choy Sum
A) Loose, ruffled leaves B) Flowering shoots C) Dark green leaves and white stalks D) Tightly packed head
A) Gai Lan B) Napa Cabbage C) Bok Choy D) Choy Sum
A) Leaves B) Flowering shoots C) Stalks D) Head
A) Smooth and flat B) Crinkled and folded inward C) Small and round D) Long and thin
A) Vitamin A B) Vitamin C C) Vitamin D D) Vitamin E
A) Soft and spongy B) Crisp and watery C) Thick and slightly bitter D) Thin and sweet
A) Purple B) White C) Yellow D) Pink
A) Gai Lan B) Napa Cabbage C) Choy Sum D) Bok Choy
A) Year-round B) Cool season C) Warm season D) Tropical season
A) Thicker stalks B) Bitter taste C) Smaller size and more tender D) Darker leaves
A) Steaming or stir-frying B) Boiling for extended periods C) Baking D) Raw consumption
A) Dry, rocky soil B) Clay-heavy soil C) Well-drained, fertile soil D) Sandy soil
A) Earthworms B) Bees C) Ladybugs D) Aphids
A) Brassica rapa subsp. pekinensis B) Brassica napus C) Brassica oleracea D) Brassica rapa subsp. chinensis
A) Only the roots B) The entire head C) Only the stalks D) Only the leaves
A) Shanghai Bok Choy has dark green leaves B) Shanghai Bok Choy has light green stalks C) Shanghai Bok Choy is larger D) Shanghai Bok Choy is more bitter
A) Firmness of the head B) Stem thickness C) Leaf color D) Presence of flowers
A) Plant in cooler weather B) Plant in full sun C) Overwater regularly D) Fertilize heavily with nitrogen
A) In a sealed plastic bag B) Uncovered in the crisper drawer C) Wrapped in a damp paper towel D) Submerged in water
A) Black Spot B) Powdery Mildew C) Clubroot D) Rust
A) Gai Lan B) Bok Choy C) Napa Cabbage D) Choy Sum
A) A round, tightly packed head. B) Edible roots. C) Small, delicate leaves. D) Larger, thicker leaves and stems.
A) Only Napa Cabbage B) All of them C) Only Gai Lan D) Only Bok Choy
A) Stunted growth B) Leaf discoloration C) Root rot D) Premature flowering |