Pak-Choi: Asia-Gemüse aus der Schweiz


03/25/2022 - (Source © Pak choi originally comes from Asia and is grown there in large quantities. The warmth-loving vegetable also thrives in temperate European regions and is harvested in Switzerland from April to November.

Pak choi grows relatively quickly. The Swiss season starts in April.

Pak choi - also called Chinese mustard cabbage or Chinese cabbage - belongs to the cruciferous family and is closely related to Chinese cabbage. The vegetable is similar in appearance to Swiss chard: pak choi forms a white head, the short-stemmed leaves are darker green and the leaf veins are light and juicy. Pak choi grows very quickly and can be harvested after six to eight weeks. That's another reason why his season in Switzerland starts relatively early.

Asia on the plate

Pak choi is rich in potassium, carotene, calcium, vitamins C and B as well as various phytochemicals such as antioxidant flavonoids, phenolic acid and mustard oils. An antibacterial effect is attributed to the latter. In fact, pak choi has a slightly mustard-like but mild and aromatic taste.

Like almost all types of cabbage, pak choi can be eaten raw - for example cut into thin strips in a salad. On the other hand, it is particularly suitable steamed in Asian dishes and can also be used instead of chard or spinach. Pak Choi cooks in minutes and is very low in calories.

Pak choi can be stored in the fridge for about a week, freshly harvested and together with the root it can be kept in the fridge for up to two weeks. However, pak choi contains a lot of moisture and should be processed as fresh as possible.

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