Petsai (Chinese cabbage) is a popular leafy vegetable in Mauritius, reflecting the island's Chinese culinary heritage. It is used in stir-fries, soups, and mine frit (fried noodles). Fast-growing and mild-flavoured.

Local names: Petsai, Chinese cabbage, Napa cabbage

Months: April, May, June, July, August, September

Plant from April to September during the cooler months. Bolts in hot weather.

• Soil type: Rich, well-drained loamy soil
• pH: 6.0–7.0
• Compost: Add generous compost and well-rotted manure for rapid leaf growth.

• Seed type: Direct sow or transplant seedlings
• Spacing: 30–40 cm between plants, 40–50 cm between rows
• Watering: Regular watering to keep soil consistently moist. Drought stress causes bolting.
• Sunlight: Full sun to partial shade (4–6 hours daily)

Organic options:

• Compost
• Fish emulsion
• Worm castings

Chemical options:

• NPK 15-15-15
• Urea (light side-dress)

Diamondback moth

• Natural remedy: Bt spray and fine mesh netting
• Chemical fallback: Spinosad

Aphids

• Natural remedy: Soapy water spray and ladybug encouragement
• Chemical fallback: Pyrethrin

• Days to maturity: 50–70 days
• Indicators: Heads are firm and compact, about 25–30 cm tall. Outer leaves may start to yellow slightly.
• Yield tips: Harvest the whole head by cutting at the base. In warm weather, harvest early to prevent bolting.

• Duration: 1–2 weeks
• Temperature: Refrigerate at 0–4°C
• Tips: Wrap in plastic wrap or store in a perforated bag. Keeps well in the crisper drawer.