Hart's Chinese Pak Choi Cabbage

This staple in Asian cuisine has dark, leafy greens with white stems that are tightly packed. This cabbage has a mustard flavor and both the leaves and stems can be eaten raw or cooked in stir fry or soups. This plant has a flavor and texture that are similar to celery, so it is often used as a replacement in recipies. Alternatively spelled 'Pak Choi', 'Bok Choy', and 'Bac Choi', Pac Choi most often refers to the smaler size "heads".