Pak Choi is a member of the Brassicaceae family and close relative of cabbage and kale. Varieties have slightly serrated, oval-shaped leaves and the flavour is fresh, sweet and mustard-like.
Different pak choi varieties offer a striking range of colours, from the deep purple leaves of Purple Rain to the green leaves and white stems of Canton White.
Despite their visual differences, all varieties are rich in vitamins C, A and K, as well as beneficial plant compounds such as glucosinolates and flavonoids. These nutrients are known to support a healthy inflammatory response and have been linked to potential anticancer properties.
Take a look at how some of our customers are using pak choi in their dishes, whether harvested as microgreens, tender baby leaves or grown on to full size. Pak choi is incredibly versatile, with each stage of growth offering its own unique flavour and texture.
Heritage Beetroot Salad at Danesfield House
Matthew Edmonds at Danesfield House prepares a base of Granny Smith and vanilla purée. This is topped with a selection of heritage baked, blanched and pickled beetroot along with goat's curd for creaminess and spiced granola for crunch.
Then completed with Pak Choi Purple Rain, mizuna, sorrel for a layered flavour profile that's bright, fresh, and slightly spicy.
Gin-Cured Trout at The Goring
At the Goring Hotel, Executive chef Graham Squire dishes a gin-cured trout with radish, cucumber tzatziki, pickled seaweed and fresh coque nuts. Paired with an oyster mayonnaise and almond crumb. Then finished with the Goring's caviar, red pepper flowers, and a vibrant mix of Evogro herbs — amaranth, komatsuna, fennel, nasturtium, tatsoi, pak choi, and tagetes.
The Pak Choi Red Wizard provides a fresh, crisp base, allowing the peppery notes of nasturtium and the subtle aniseed flavour of fennel to shine, creating a balanced finish that complements the richness of the trout.
Asian-Spiced Duck Breast at The Royal Society
The team at the Royal Society use their Evogro herbs across medium their dishes. Head Chef Luca walks us through their duck breast dish with smooth watercress purée, sharp ponzu gel and crisp deep-fried white rice. Paired with a sesame pak choi salad and finished with rich jus and a vibrant yellow herb oil — also grown in-house.
Here, they have opted for Pak Choi Canton White grown past the micro stage for their salad. Giving a stronger brassica flavour and firmer stems.
Want to know more?
Did you know pak choi has been cultivated in China for over 5,000 years? Contact our Grow Team today and discover the right pak choi variety for you.
