Chinese Pakchoi

Pac choi has curved, thick stems connected to oval-shaped leaves, averaging 20-25 centimetres in length, and are loosely clustered to a bulbous base. The firm stems range in colour from white to pale green, depending on the variety, and are crunchy with a slightly fibrous texture. Connected to the stems, the dark to pale green leaves are crisp, glossy, and pliable with prominent white veining extending across the surface. Both the leaves and stems are edible, and Pac choi has a crisp, chewy consistency when raw with a green, sweet, and mustard-like taste. When Pac choi is cooked, it develops a tender texture and the flavour mellows to a taste similar to common cabbage and spinach.