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ROLE IN AGRICULTURE
Farmers harvest pechay vegetables on a ricefield along Bay-Calauan Highway in Laguna Province. (Manilla Bulletin, 2024)
In the Philippine setting, the concept of "pechay" contributes significantly in supporting the local economy and agricultural landscape. Batangas ranks high in pechay production, making it one of the key provinces for cultivating this crop. Additionally, pechay seed production is also observed in areas like Baguio, where integrated pest control strategies are implemented to protect the crop from pests like Plutella xylostella. Furthermore, urban farming initiatives in Manila promote the cultivation of pechay as a nutritious vegetable, emphasizing its importance in the Filipino diet. While specific provinces specializing in pechay production may vary, these regions collectively contribute to the cultivation and sustainability of this valuable crop in the Philippines. As one of the top crops for agricultural production, pechay is not only a staple vegetable but also a source of livelihood for many farmers. Its high nutritional value and consistent demand in local markets contribute to its significance in food security and nutrition.
Pechay is also a vegetable of significant importance in countries such as China, Korea, Taiwan, and Japan, where it is cultivated on over 300,000 hectares. Generally grown as an annual crop, most cultivars are biennial and develop tight, compact, cylindrical heads. With a cultivation history in China that exceeds 1,600 years, pechay constitutes a substantial portion of total vegetable consumption, particularly in northern regions. In Korea, it is commonly fermented to make kimchi, establishing it as a staple food that is prevalent year-round in the Korean diet.
PECHAY IN CUISINES
PECHAY IN CUISINES
Pechay is a popular vegetable widely used in cuisines, especially in Asia. In the Philippines, it is commonly used in soups like "nilaga" and stir-fried dishes. In Chinese cuisine, it is often stir-fried with garlic and served as a side dish or included in soups and hot pots. In Korea, pechay is a key ingredient in kimchi, a fermented dish that is a staple in Korean meals.
Some delicious meals you can try using bok choy are Bok Choy with Garlic, Bok Choy with Black Bean Sauce, and Stir-fried Baby Bok Choy with Shiitake Mushrooms.
MANY PEOPLE CONFUSE PECHAY WITH LETTUCE. WHAT'S THE DIFFERENCE?
CHINESE CABBAGE
CHINESE CABBAGE
Chinese cabbage, often characterized by its elongated shape and crinkly leaves, is known for its mild, slightly sweet flavor and crunchy texture. It is rich in vitamins C and K, making it a nutritious addition to stir-fries, soups, and salads. Additionally, it holds up well in cooking, maintaining its texture and flavor even when sautéed or boiled.
LETTUCE
LETTUCE
Lettuce comes in various varieties, including romaine, iceberg, and butterhead, each with its own flavor and texture. Typically more tender than Chinese cabbage, lettuce is often used fresh in salads, sandwiches, and wraps, providing a crisp, refreshing element. While it contains some vitamins and minerals, it generally has a lower nutritional profile compared to Chinese cabbage.
Although they may look alike, chinese cabbage and lettuce have major differences.
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