Chinese cabbage is an unusual vegetable in Europe. Halfway between salad and cabbage, it arrives on stalls in autumn. Raw or cooked, Chinese cabbage goes perfectly with the perfumes of Asian cuisine. Chinese cabbage is both from white cabbage and salad. Still little known in Europe, it is a vegetable widely consumed in Asian countries, where it is called peak, Pak Choï or Bok Choy. The best season of Chinese cabbage is fall because it likes a little cool temperatures. The origins of Chinese cabbage are undoubtedly very old. It would be the result of a cross between two plants from the Brassicaceae family, the Western turnip and an Asian leafy vegetable, belonging to one of the many varieties neighboring our Chinese cabbage.
Login
