Bok Choy, Singapore. 2014. Color photograph printed on Hahnemuhle paper. 10 x 14 (sheet 12 x 18). This photograph is custom made in your choice of medium (fine art paper, metal, acrylic or canvas) and size. Signed in pencil. $350.
Bok choy or pak choi (Chinese: Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name Brassica chinensis by Linnaeus.
Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is bok choy (from the Cantonese, literally meaning "white vegetable"; also spelled pak choi, bok choi, and pak choy). In the UK and South Africa, the term pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed.
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