Pak Choi

Pak Choi (小白菜, Scientific Name: Brassica rapa var. chinensis) is a variety of Chingensai (Brassica chinensis L.) with white stalks.
In Japanese, it is called Taisai (体菜), in English Pak choy, and in Chinese Xiaobaicai (小白菜) or Youcai (油菜).

The leaf stalks of Chingensai are green, so it is referred to as Aojiku Pak Choi or Aokei Pak Choi (Green-stemmed Pak Choi).
The leaf stalks of Pak Choi (小白菜) are white.

Pak Choi (Brassica rapa var. chinensis) is an annual plant of the family Brassicaceae, genus Brassica, originating in Southeast Asia.
It was introduced to Japan from China. The stems and leaves are harvested as green and yellow vegetables.

The plant grows to about 50 cm in height, with thick, soft leaves and white stalks.
In spring, it produces an inflorescence of small yellow flowers. The harvest season is from May to December, excluding midsummer. Plants up to 20 cm tall are harvested as edible vegetables.
Young leaves and stems are used in stir-fries and soups. The flavor is mild, and it is rich in vitamins.

Common Name: Pak Choi (小白菜)
Scientific Name: Brassica rapa var. chinensis (same as Chingensai)
Other Names: Taisai (体菜), Pak choy, Xiaobaicai (小白菜), Youcai (油菜)
Classification: Plantae, Angiospermae, Dicotyledoneae, Brassicales, Brassicaceae, Brassica
Origin: Southeast Asia
Plant Height: 15–50 cm
Flowering Season: March to April
Inflorescence Type: Raceme
Flower Color: Yellow
Corolla Shape: Tetramerous
Flower Diameter: 1.5–2.5 cm
Harvest Season: May to December (excluding midsummer)

■ Related Pages
Pak Choi (小白菜, Scientific Name: Brassica rapa var. chinensis)
Chingensai (Scientific Name: Brassica chinensis L.)

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