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{{Chinese|size=275|c=白菜|p=báicài|j=baak9 coi5|altname=Alternative name in Cantonese|c2=黃芽白|j2=wong4 ngaa4 baak9}}
{{Infobox Cultivar | name = Chinese cabbage
| image = Bokchoy.jpg
| image_width = 200px
| species = ''[[Brassica rapa]]''
| group = Chinensis group
| origin = [[China]], before the 15th Century
| subdivision = many, see text
}}
'''Chinese cabbage''' (''[[Brassica rapa]]'') is a [[China|Chinese]] [[leaf vegetable]] commonly used in [[Chinese cuisine]]. The vegetable is related to the Western [[cabbage]] and of the same [[species]] as the [[Turnip (brassica rapa)|common turnip]]. There are many variations on its name, spelling, and [[scientific classification]].
==History==
Chinese cabbage has been cultivated for over six thousand years in [[China]]. ''Brassica rapa'' seeds have been found in jars in the excavated [[New Stone Age]] settlement of [[Banpo]]. They were a common part of the diet in [[southern China]] by the [[5th century]].
The [[Ming Dynasty]] [[pharmacologist]] [[Li Shizhen]] studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the [[Yangzi Delta]] region. The Chinese cabbage as it is known today is very similar to a variant bred in [[Zhejiang]] around the [[14th century]]. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the [[Grand Canal of China|Grand Canal]] to [[Zhejiang]] and as far south as [[Guangdong]].
They were introduced to [[Korea]], where it became the staple vegetable for making [[kimchi]]. In the early [[20th century]], it was taken to [[Japan]] by returning soldiers who had fought in [[China]] during the [[Russo-Japanese War]]. At present, the Chinese cabbage is quite commonly found in markets throughout the world.
==Varieties==
{{nutritionalvalue | name=Chinese cabbage, raw<br/>(chinensis, pak choi) | kJ=54 | protein=1.5 g | fat=0.2 g | carbs=2.2 g | fiber=1.0 g | sodium_mg=65 | vitC_mg=45 | right=1 | source_usda=1 }}
{{nutritionalvalue | name=Chinese cabbage, raw<br/>(pekinensis, petsai) | kJ=68 | protein=1.2 g | fat=0.2 g | carbs=3.2 g | fiber=1.2 g | sodium_mg=9 | vitC_mg=27 | right=1 | source_usda=1 }}
There are two distinctly different groups of ''Brassica rapa'', and a wide range of varieties within these two groups. The binomial name ''B. campestris'' is also used.
The ''Pekinensis'' group is the more common of the two, especially outside Asia; names such as '''da baicai''' (lit. "large white vegetable"); '''petsay'''/'''pechay''' ([[Tagalog language|Tagalog]]); '''Chinese white cabbage'''; '''baechu, wongbok, nappa, or napa, cabbage'''; and '''hakusai''' ([[Japanese language|Japanese]]: 白菜) usually refer to members of this group. ''Pekinensis'' cabbages have broad green leaves with white [[Petiole (botany)|petiole]]s, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. As the group name indicates, this is particularly popular in northern China around [[Beijing]] (Peking).
The ''Chinensis'' group was originally classified as its own species under the name ''B. chinensis'' by [[Carolus Linnaeus|Linnaeus]]. When used in English, the name '''Pak choi''' typically refers to ''Chinensis''. Smaller in size, the Mandarin term '''xiao baicai''' ("small white vegetable") as well as the descriptive English names '''Chinese chard''', '''Chinese mustard''', '''celery mustard''', and '''spoon cabbage''' are also employed. ''Chinensis'' varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of [[Mustard plant|mustard]] or [[celery]]. ''Chinensis'' varieties are popular in southern China and [[South-East Asia]].
Commercial variants of ''Chinensis'' include:
* '''choy sum''' ({{zh-cpl|c=菜心|p=càixīn|l=vegetable heart}}; also '''yu choy'''), can refer to either a small, delicate version of pak choi or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of '''Shanghai pak choi'''.
* '''Shanghai pak choi''' ({{zh-cp|c=上海白菜|p=Shànghǎi báicài}}; [[Japanese Language|Japanese]]: ちんげん菜, ''chingensai'') refers to dark green varieties where the varioles are also green. It's probably the most common vegetable in Shanghai, where it's simply called '''qingcai''' ("green vegetable").
==Nomenclature==
In [[Mandarin Chinese]] ''bai cai'' (白菜, or "white vegetable") refers to both groups of ''B. rapa''. However, the English word ''bok choy'' and its variations ''bok choi'' and ''pak choi'' are derived from the [[Cantonese (linguistics)|Cantonese]] [[cognate]], which instead denotes one specific variety of cabbage, namely those with white stems and dark green leaves. The other varieties all have different names which entered the [[English language]] as ''you choy'', ''choy sum'', ''napa'' (from 黃芽白, Cantonese name for 天津白菜 or 肇菜) and ''baby bok choy'', etc. Hence the English word ''bok choy'' (and its Cantonese source) is not equivalent to the Mandarin word ''bai cai'', though the [[Chinese characters]] are the same.
==See also==
{{ChineseText}}
* [[Kai-lan]] (Chinese broccoli)
==Gallery==
<gallery>
Image:Bokchoyflower.jpg|Bok choy's yellow flowers
</gallery>
==External links==
{{Cookbook|Bok Choy}}
* [http://www.wholehealthmd.com/ME2/dirmod.asp?sid=17E09E7CFFF640448FFB0B4FC1B7FEF0&nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=0B68FDC0DDF84D40A1568928D3BA2BAD&tier=2 Nutritional information on bok choy (with photo of chinensis variety)]
* [http://www.plantnames.unimelb.edu.au/Sorting/Brassica_rapa.html Multilingual taxonomical information from the University of Melbourne]
* [http://www.vegbox-recipes.co.uk/ingredients/pak-choi.php#use How to choose, store and use pak choi from Veg Box Recipes]
[[Category:Chinese ingredients]]
[[Category:Leaf vegetables]]
[[Category:Brassica]]
{{Infobox Cultivar | name = Chinese cabbage
| image = Bokchoy.jpg
| image_width = 200px
| species = ''[[Brassica rapa]]''
| group = Chinensis group
| origin = [[China]], before the 15th Century
| subdivision = many, see text
}}
'''Chinese cabbage''' (''[[Brassica rapa]]'') is a [[China|Chinese]] [[leaf vegetable]] commonly used in [[Chinese cuisine]]. The vegetable is related to the Western [[cabbage]] and of the same [[species]] as the [[Turnip (brassica rapa)|common turnip]]. There are many variations on its name, spelling, and [[scientific classification]].
==History==
Chinese cabbage has been cultivated for over six thousand years in [[China]]. ''Brassica rapa'' seeds have been found in jars in the excavated [[New Stone Age]] settlement of [[Banpo]]. They were a common part of the diet in [[southern China]] by the [[5th century]].
The [[Ming Dynasty]] [[pharmacologist]] [[Li Shizhen]] studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the [[Yangzi Delta]] region. The Chinese cabbage as it is known today is very similar to a variant bred in [[Zhejiang]] around the [[14th century]]. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the [[Grand Canal of China|Grand Canal]] to [[Zhejiang]] and as far south as [[Guangdong]].
They were introduced to [[Korea]], where it became the staple vegetable for making [[kimchi]]. In the early [[20th century]], it was taken to [[Japan]] by returning soldiers who had fought in [[China]] during the [[Russo-Japanese War]]. At present, the Chinese cabbage is quite commonly found in markets throughout the world.
==Varieties==
{{nutritionalvalue | name=Chinese cabbage, raw<br/>(chinensis, pak choi) | kJ=54 | protein=1.5 g | fat=0.2 g | carbs=2.2 g | fiber=1.0 g | sodium_mg=65 | vitC_mg=45 | right=1 | source_usda=1 }}
{{nutritionalvalue | name=Chinese cabbage, raw<br/>(pekinensis, petsai) | kJ=68 | protein=1.2 g | fat=0.2 g | carbs=3.2 g | fiber=1.2 g | sodium_mg=9 | vitC_mg=27 | right=1 | source_usda=1 }}
There are two distinctly different groups of ''Brassica rapa'', and a wide range of varieties within these two groups. The binomial name ''B. campestris'' is also used.
The ''Pekinensis'' group is the more common of the two, especially outside Asia; names such as '''da baicai''' (lit. "large white vegetable"); '''petsay'''/'''pechay''' ([[Tagalog language|Tagalog]]); '''Chinese white cabbage'''; '''baechu, wongbok, nappa, or napa, cabbage'''; and '''hakusai''' ([[Japanese language|Japanese]]: 白菜) usually refer to members of this group. ''Pekinensis'' cabbages have broad green leaves with white [[Petiole (botany)|petiole]]s, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. As the group name indicates, this is particularly popular in northern China around [[Beijing]] (Peking).
The ''Chinensis'' group was originally classified as its own species under the name ''B. chinensis'' by [[Carolus Linnaeus|Linnaeus]]. When used in English, the name '''Pak choi''' typically refers to ''Chinensis''. Smaller in size, the Mandarin term '''xiao baicai''' ("small white vegetable") as well as the descriptive English names '''Chinese chard''', '''Chinese mustard''', '''celery mustard''', and '''spoon cabbage''' are also employed. ''Chinensis'' varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of [[Mustard plant|mustard]] or [[celery]]. ''Chinensis'' varieties are popular in southern China and [[South-East Asia]].
Commercial variants of ''Chinensis'' include:
* '''choy sum''' ({{zh-cpl|c=菜心|p=càixīn|l=vegetable heart}}; also '''yu choy'''), can refer to either a small, delicate version of pak choi or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of '''Shanghai pak choi'''.
* '''Shanghai pak choi''' ({{zh-cp|c=上海白菜|p=Shànghǎi báicài}}; [[Japanese Language|Japanese]]: ちんげん菜, ''chingensai'') refers to dark green varieties where the varioles are also green. It's probably the most common vegetable in Shanghai, where it's simply called '''qingcai''' ("green vegetable").
==Nomenclature==
In [[Mandarin Chinese]] ''bai cai'' (白菜, or "white vegetable") refers to both groups of ''B. rapa''. However, the English word ''bok choy'' and its variations ''bok choi'' and ''pak choi'' are derived from the [[Cantonese (linguistics)|Cantonese]] [[cognate]], which instead denotes one specific variety of cabbage, namely those with white stems and dark green leaves. The other varieties all have different names which entered the [[English language]] as ''you choy'', ''choy sum'', ''napa'' (from 黃芽白, Cantonese name for 天津白菜 or 肇菜) and ''baby bok choy'', etc. Hence the English word ''bok choy'' (and its Cantonese source) is not equivalent to the Mandarin word ''bai cai'', though the [[Chinese characters]] are the same.
==See also==
{{ChineseText}}
* [[Kai-lan]] (Chinese broccoli)
==Gallery==
<gallery>
Image:Bokchoyflower.jpg|Bok choy's yellow flowers
</gallery>
==External links==
{{Cookbook|Bok Choy}}
* [http://www.wholehealthmd.com/ME2/dirmod.asp?sid=17E09E7CFFF640448FFB0B4FC1B7FEF0&nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=0B68FDC0DDF84D40A1568928D3BA2BAD&tier=2 Nutritional information on bok choy (with photo of chinensis variety)]
* [http://www.plantnames.unimelb.edu.au/Sorting/Brassica_rapa.html Multilingual taxonomical information from the University of Melbourne]
* [http://www.vegbox-recipes.co.uk/ingredients/pak-choi.php#use How to choose, store and use pak choi from Veg Box Recipes]
[[Category:Chinese ingredients]]
[[Category:Leaf vegetables]]
[[Category:Brassica]]
