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