Chinese Leaf

Chinese leaf, or sometimes known as pak choi, is the same family as bok choy. Bok choy is one of the chinensis group and Chinese leaf is of the pekinensis group; both originated in China in the 5th century. Chinese leaf, unlike bok choy and the chinensis types, has a well developed, cylindrical head formed of broad green leaves. The stalk and veins are white, and the inner leaves are paler than the outside leaves. Chinese leaf is a good source of vitamin C, K, B6, iron and folate along with many trace elements. It has a mild cabbage flavour, more prized for its crunchy texture and its abilty to absorb other flavours when cooked. It is also great to eat the raw leaves sliced into strips or small pieces in salads.