- Flower nameZha CAI
- Scientific nameBrassica juncea var. tumida
- Aliasザーツアイ（搾菜）, 搾菜
- Place of originChina
- Place of floweringField
- Flowering seasonMarch, April
What is Zha CAI
Zha cai , scientific name: Brassica juncea Var. tumida , is a hardy biennial of the department Brassicaceae Brassica genus native to China. It is also for China made with the bloated stems. Harvest and pickle Zha CAI is well salted and dried raisin (swollen stems in part) that, seasoned with salt and pepper and pickled in a jar a couple of days. In the canned and bottled food sold the fist-sized chunks. Pretty salty, so back in the water about half a day and then stir-fried, Chinese furniture, or eat pickles as well as intact. Eating porridge in China, because it is used as a condiment for congee. In Japan say the porridge taste not, in China is a strong patient food containing salt or little image, dried shrimp, dried and tasty staple got sea cucumber, flavor and good digestion, eat healthy.
Common name: Zha CAI, scientific name: Brassica juncea Var. tumida, origin: China, Vegetable life forms: cold-resistant grass, height: 60-80 cm, length: 20-30 cm, leaf: ellipse / circle lay eggs, margin wavy and serrated, leaf color: green, flower: yellow, flower diameter 1 cm, uses: condiments and pickles edible part: bloated stems.