A Detailed Guide to Bongchoy (Brassica juncea var. crassicaulis) Cultivation Techniques and Management Methods

Bongchoy has a white, tender, crisp and fragrant fleshy stem. Whether it is used for boiling and stir-frying or served as a cold salad, the taste is excellent, and many people enjoy pickled bongchoy. So what are the bongchoy cultivation techniques?

1. Soil: Bongchoy is not very demanding about soil and can grow well in soils everywhere.

2. Temperature: Bongchoy is fairly demanding about temperature. The optimal temperature for seedling growth is 20-26°C, the optimal temperature for leaf growth is around 15°C, and the air temperature required for stem swelling is below 16°C, with an average temperature of 13-8°C being most suitable.

3. Sowing: Choose a field where the previous crop had fewer pests and diseases, make the bed surface 1.1 m wide, with a ditch depth of 20 cm. Spread 3 cm of sieved fine soil on the bed surface, and water it thoroughly with a 800-fold dilution of carbendazim and methamidophos. Evenly scatter seeds at 3 g per 1 sq m on top, then cover with fine soil.

4. Fertilizing: Generally, apply more than 200 kg per mu of carbon-based nutrient microbial fertilizer with effective viable bacteria ≥2 billion/g, organic matter ≥60%, fulvic acid ≥3%, N+P2N5+K2O ≥6%, and active extract ≥28%, and cover with soil promptly after application.

5. Transplanting: When the seedlings grow to 3-4 true leaves, they can be transplanted. Before transplanting, do not plant too deep, then water thoroughly to settle the roots.

6. Weeding: During the entire growth period, carry out 2-3 rounds of cultivating and weeding. When cultivating, be careful not to injure the seedlings, and pull out the weeds around the planting holes by hand.

7. Pest and disease control: Common pests and diseases need to be controlled according to the actual situation,

Bongchoy is fresh and sweet, with a relatively thick fleshy stem skin, a very high water content, and a tender texture. It is mainly used as a fresh vegetable, and can also be served as a cold salad or cooked in soup. It is one of the important vegetables in late winter and early spring.