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Chinese chard is native to eastern Asia and has been cultivated for thousands of years.
Many names are used for Chinese chard, such as Chinese white cabbage, Chinese mustard, bok choy and pak choi. Chinese chard is unlike other cabbages because it does not form a true head. Chinese chard has been grown successfully and is available in all Australian States. The only exception is Shanghai Chinese chard, which has light green leaves and leaf stalks. The flowers of Chinese chard are bright or pale yellow about 1 cm long.