This edible plant has large leaves which fan out at the top of the stalk. Unlike its relative, Swiss chard, its leaves are smoother and its stalks firmer.

Bok choy or pak choy was used in Chinese cooking as far back as the fifth century. It can also be called mustard cabbage, Chinese celery or Peking cabbage (Brassica pekinensis). It is, in fact, a variety halfway between cabbage and Romaine lettuce. It was at one time also known as ice cabbage, because of its translucent colour. This particular colour, as well as the shape created by its long blond leaves, has inspired many Chinese artists to reproduce it in high quality jades.