Brassica rapa var. chinensis
Pok Choy must be one of the most popular leaf vegetables in China, where it has been cultivated for centuries. The name of pok choy comes from Chinese and simply means ‘a white vegetable’. Whiteness refers to the crunchy, juicy stalks of the shiny green leaves. Pok Choy has a nice, fresh cabbage-meets-spinach flavour with a hint of mustard. It’s quite low in calories and a good source of vitamins A, C and K: if pok choy didn’t exist, it would obviously have to be invented. Baby leaves are delicious when eaten raw in salads. The bigger leaves taste very good after a short cooking time. Don’t overcook if you want to keep the crunch.
3 Plant Capsules
Tips and Tricks
Easy to grow!
You can either harvest the biggest leaves first, or all at once and then start anew.