Organic - Chinese Mustard Cabbage - Pak Choi

Seeds:  300  / Botanical name:  Brassica rapa subsp. chinensis

A slightly tart Asian note for fruity summer salads

Pak choi is a close relative of Chinese cabbage. It forms loose heads with light-colored, thick leaf ribs. The spoon-shaped leaves are a darker green and similar to those of Swiss chard. Pak choi has a slightly mustardy, aromatic flavor.

Natural habitat:  Pak choi is native to Asian climates, primarily China, Taiwan, and Japan.

In the kitchen:  You can harvest the leaves six to eight weeks after planting. Because pak choi has a high moisture content, it should be used as fresh as possible. Harvest the delicate leaves carefully. Pak choi tastes delicious chopped raw in salads or steamed as a base for Asian dishes. The stalk is also edible. Pak choi has a slightly bitter taste. Therefore, it pairs well in salads with sweet and fresh ingredients such as apples and grated carrots. Nuts, sunflower seeds, or pumpkin seeds add the finishing touch. If you prefer to cook pak choi, do so only briefly so that it retains a little bite. It only needs 3 to 5 minutes in a pan or wok. It goes well with various vegetable mixtures and also with mushrooms.