Pe Tsai, Celery cabbage, Chinese cabbage
Brassica rapa subsp. pekinensis

Family: Brassicaceae

What it is like

A cabbage family herb. It is a robust leafy plant. The leaves are toothed. It usually forms an oblong head. The leaves are densely packed and pale yellowish-green. Wong bok varieties have narrow leaf stalks and do not form heads.

There are about 30 Brassica species and many cultivated varieties.

Where it is found

It is a subtropical plant. In Papua New Guinea it grows best from sea level to 2,300 m above sea level. It suits hardiness zones 9-11.

Countries/locations it is found in

Africa, Asia, Australia, Balkans, China, Congo DR, Cook Islands, Cuba, Europe, Fiji, Finland, Hawaii, Israel, Japan, Korea, Kyrgyzstan, Macedonia, Madagascar, Mediterranean, Middle East, Nauru, North America, Pacific, Papua New Guinea, Philippines, Samoa, Scandinavia, SE Asia, Solomon Islands, South Africa, Southern Africa, Sri Lanka, Timor-Leste, USA, Vanuatu, West Indies

How it is used for food

The leaves are stir-fried, boiled, pickled or braised. They are also fermented into a spicy, sauerkraut-like vegetable. The seeds can be sprouted and eaten in salads and sandwiches.

It is a commercially cultivated vegetable.

Edible parts

Flowers, leaves, seeds, vegetable

How it is grown

Plants are grown from seed. They are usually sown directly.

Its other names

Local names

Bok choi, Chihli cabbage, Chinese broccoli, Col china, Da bai cai, Gay long, Hakusai, Headed Chinese cabbage, Napa, Nappa, Peking cabbage, Shantung cabbage, Siew choy, Tientsin cabbage, Wong paak

Synonyms

Brassica pe-tsai L. H. Bailey; Brassica pekinensis (Lour.) Rupr.; Brassica rapa subvar. pe-tsai (L. H. Bailey) Kitam.; Brassica rapa var. amplexicaulis Y. Tanaka & Ono; Sinapis pekinensis Lour.; [or B. rapa Chinese Cabbage Group] See Brassica rapa var. glabra; Now Brassica rapa (Pekinensis group)