Pak choi
Bok choy, pak choi or pok choi is a type of Chinese cabbage cultivated as a leaf vegetable to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Its flavor is described as being between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.
From Wikipedia, licensed under CC BY-SA 4.0
Research Mentions
Immobilization of Pb and Cd in red soil using Fe-Mn modified sugarc...
Heavy metals like lead and cadmium can silently accumulate in vegetables grown in contaminated so...
Too much compost hurts: 15% is the sweet spot for sour soil
If you garden in acidic clay, piling on more compost past a certain point can leave your soil sal...
Crushed eggshells lock up excess soil phosphorus and boost pak choi yield
If you grow greens in beds that have been fertilized for years, this is a food-waste trick that c...
Sewage waste turned into gel and biochar revives coral island soil
Coral sand in tropical island gardens drains almost instantly and holds almost no nutrients, but ...
Stressed vegetable roots recruit bacteria to clean plastic pollutants
If you garden in soil near old plastic mulch, greenhouse film, or urban runoff, this shows that t...
Organic fertilizer helps trap toxic cadmium away from vegetable crops
If you grow vegetables in soil with any contamination history, this shows that feeding your garde...
Toxic mining waste turned into soil that grows vegetables
Vacant lots and mine-scarred land near you could one day become growing space instead of contamin...
Clay and manure combo blocks cadmium uptake in vegetables
If you grow leafy greens like pak choi in soil near old industrial sites or busy roads, this chea...