Readers should ensure that they make appropriate inquiries to determine whether new information is available on the particular subject matter. Within the market it is known by a number of different names such as Chinese chard, Chinese celery cabbage, Chinese white cabbage, Buk Choy, Bok Choy, Pak tsoi and Petsai. Classical pak choy is a loose head of up to a dozen, glossy green leaves with smooth margins. The white-stemmed variety is sturdy with light to dark green leaves often curling outwards and the leaf stalks are white, wide, shortish and generally flat, sometimes overlapping at the base of the plant. The green-stemmed variety has light green stalks that are broad, flattish and widen at the base.
Leaves tend to be more rounded, a lighter green and smoother than the white-stemmed varieties.
Generally they are harvested when only 15cm tall and while commonly used in stir-frys are more widely used in salads. Climate and soils Pak choy is a cool season crop preferring moist and uniform conditions in full sunlight. High temperatures with long days will induce bolting especially in the white-stemmed varieties. The ideal temperature during growth is between 15 and 20 C and while best grown in spring and autumn, pak choy can be grown all year round. Most varieties of pak choy can tolerate light frosts.