Pak choi has paddle-shaped dark green leaves with a thick creamy-coloured stalk and a mild flavour. These vegetables are staples of oriental cooking and are available from UK farmers from March to November, depending on the weather. No need to restrict them to oriental cookery though – have fun experimenting with them in place of your usual green veg choices.
It is best served cooked and both leaves and stalk can be eaten. Before cooking, it’s best to wash the leaves thoroughly and trim off the bottom of the stalk.