Often known as Chinese cabbage and classed as a brassica, these mild-flavoured vegetables are staples of oriental cooking and are available from UK farmers from March to November or December, depending on the weather.

Pak Choi & Choi Sum

Part of the mustard family, they have soft, succulent leaves that can be eaten raw or cooked. No need to restrict them to oriental cookery though – have fun experimenting with them in place of your usual green veg choices.


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