medicinal herbs
Pak Choi
Brassica rapa chinensis
Herb: Pak Choi
Latin name: Brassica rapa chinensis
Synonyms: Brassica chinensis, Brassica napus chinensis, Brassica oleracea chinensis, Brassica rapa rosularis
Family: Cruciferae
Medicinal use of Pak Choi:
The leaf is antiarthritic, antiscorbutic and resolvent.Description of the plant:
Plant:
BiennialHeight:
90 cm(2 feet)
Flowering:
May toAugust
Habitat of the herb:
Not known in the wild.Edible parts of Pak Choi:
Leaves - raw or cooked. They can be eaten at any stage from seedling to mature plant. Well-flavoured, they are sweet with a hint of mustard.The leaves are also dried for winter use. The leaves have pronounced stems and these can also be eaten, they tend to have a mild, almost bland flavour. A nutritional analysis is available. Immature flowering stems - cooked like broccoli. A sweet flavour. An edible oil is obtained from the seed.Propagation of the herb:
Seed - sow in situ May to August. Spring sown crops are prone to run quickly to seed if there is a spell of cold weather. Some varieties can also be sown in a cold greenhouse in autumn or early spring to provide leaves overwinter and in late spring.Cultivation of Pak Choi:
Not known in the wild.Known hazards of Brassica rapa chinensis:
None knownPlant information taken from the Plants For A Future.