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