Pak Choi: Asian Vegetable for Spring

Pak choi, also known as Chinese mustard cabbage or Chinese leaf cabbage, belongs to the crucifer family and is closely related to napa cabbage. The vegetable resembles chard in appearance: pak choi forms a white head, the short-stemmed leaves are a darker green, and the leaf ribs are pale and juicy.

Pak choi grows very quickly and can be harvested after just six to eight weeks. This is also why its season in Switzerland begins relatively early. In 2022, some 590 tonnes of pak choi were harvested across just over 20 hectares in Switzerland – an additional 1’180 tonnes were imported.

Asia on the Plate

Pak choi is rich in potassium, carotene, calcium, vitamins C and B, as well as various secondary plant compounds such as antioxidant flavonoids, phenolic acids, and mustard oils. The latter are attributed with an antibacterial effect. Indeed, pak choi has a slightly mustard-like yet mild and aromatic flavour. Learn more about plant-based nutrition here.

Like almost all varieties of cabbage, pak choi can be eaten raw – for example, thinly sliced as a salad. On the other hand, it is particularly well suited lightly steamed in Asian dishes and can also be used in place of chard or spinach. Pak choi cooks in just a few minutes and is very low in calories.

Pak choi can be stored in the refrigerator for about one week; freshly harvested and with the root intact, it will keep for up to two weeks in the refrigerator. However, pak choi contains a great deal of moisture and should ideally be prepared as fresh as possible. More interesting articles can be found in our category Education.

You can help all animals and our planet with compassion. Choose empathy on your plate and in your glass. Go vegan.