Herb latin name: Pak Choi,Pak Choi Extract

Latin name: Brassica rapa chinensis

Synonyms: Brassica chinensis, Brassica napus chinensis, Brassica oleracea chinensis, Brassica rapa rosularisBrassica chinensis, Brassica napus chinensis, Brassica oleracea chinensis, Brassica rapa rosularis

Family: Cruciferae

Medicinal use of Pak Choi: The leaf is antiarthritic, antiscorbutic and resolvent.

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Habitat of the herb: the herb: Not known in the wild.

Edible parts of Pak Choi: Leaves - raw or cooked. They can be eaten at any stage from seedling to mature plant. Well-flavoured, they are sweet with a hint of mustard.The leaves are also dried for winter use. The leaves have pronounced stems and these can also be eaten, they tend to have a mild, almost bland flavour. A nutritional analysis is available. Immature flowering stems - cooked like broccoli. A sweet flavour. An edible oil is obtained from the seed.

Propagation of the herb: Seed - sow in situ May to August. Spring sown crops are prone to run quickly to seed if there is a spell of cold weather. Some varieties can also be sown in a cold greenhouse in autumn or early spring to provide leaves overwinter and in late spring.

Cultivation of Pak Choi: Not known in the wild.

Known hazards of Brassica rapa chinensis: None known

Herb latin name: Pak Choi,Pak Choi Extract

Latin name: Brassica rapa chinensis

Synonyms: Brassica chinensis, Brassica napus chinensis, Brassica oleracea chinensis, Brassica rapa rosularisBrassica chinensis, Brassica napus chinensis, Brassica oleracea chinensis, Brassica rapa rosularis

Family: Cruciferae

Medicinal use of Pak Choi: The leaf is antiarthritic, antiscorbutic and resolvent.

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Habitat of the herb: the herb: Not known in the wild.

Edible parts of Pak Choi: Leaves - raw or cooked. They can be eaten at any stage from seedling to mature plant. Well-flavoured, they are sweet with a hint of mustard.The leaves are also dried for winter use. The leaves have pronounced stems and these can also be eaten, they tend to have a mild, almost bland flavour. A nutritional analysis is available. Immature flowering stems - cooked like broccoli. A sweet flavour. An edible oil is obtained from the seed.

Propagation of the herb: Seed - sow in situ May to August. Spring sown crops are prone to run quickly to seed if there is a spell of cold weather. Some varieties can also be sown in a cold greenhouse in autumn or early spring to provide leaves overwinter and in late spring.

Cultivation of Pak Choi: Not known in the wild.

Known hazards of Brassica rapa chinensis: None known