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