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