Taisai - Mustard Celery (Brassica rapa sub. chinensis): this particular Pak Choy is called mustard celery because of its long stalk that reaches half a meter, with a firm, crunchy texture, reminiscent of celery. However, the taste is sweet and savoury, less "green" than celery and holds a small hint of spicy, which is truly extraordinary. The leaves are also edible like the common Pak Choy, they have a characteristic spoon shape and are thick and crunchy, amongst the sweetest of the species.
In cultivation, it needs some extra attention, it suffers from the lack of water and needs fertile soil. It actually grows quickly and needs favourable conditions. The results, however, will be extremely rewarding this is certainly one of the most interesting Pak Choy in the kitchen: the long stem allows for numerous preparations, it can be sautéed whole or in julienne, it can also be steamed for a delicate dish full of nuances, or even fermented for an exceptional Chimchi. Not to be missed!
