Pechay

Pechay (Brassica rapa) Pechay, also known as Brassica rapa, is a widely consumed green
vegetable in the Philippines. It is an erect, biennial herb, cultivated as an annual about 15-30
cm tall in vegetative stage (Pechay Production Guide, 2019). Pechay is also used mainly for
its immature, but fully expanded tender leaves.
Furthermore, pechay is regarded as a high-value and in-demand leaf vegetable in the
Philippines (Gonzaga et al., 2017). According to Renee (2018), this vegetable is high in folic
acid and rich in vitamin K. Furthermore, adequate levels of this oft-overlooked vitamin are
associated with a lower risk of bone fractures as you get older. Pechay possesses sulfur-
based compound that may help lower the risk of chronic diseases (Pimentel, 2021)
Pechay can either be transplanted or directly seeded in the ground. Direct seeding can be
done either by broadcasting or by row-sowing. Rake or sprinkle extra dirt over the seeds
until they are covered to a depth of about 1 cm. shortly after seeding, water. There should be
20 cm between rows and 10 cm between plants.If transplanted, place seeds in seedbeds
first. Plant seedlings at a spacing of 10 cm between each plant and 20 cm between rows 2-3
weeks after planting. Preferably transplant in the afternoon and water right away. Use rice
straw or grass clippings as a mulch. (2019)