Botanical name/plant family: Brassica rapa chinensis
Important practices: Like other varieties of cabbage, I'm less of a threat to pests, which means that generally, less pesticides are used on me than other vegetables. We always recommend purchasing organic for better flavor and nutrition!
Harvest season: I'm available year-round, but fall and spring are my peak.
Great source of: I have one of the highest concentrations of nutrients per calorie of any vegetable! I'm full of Vitamins A, C, and K, and am a good source of folate, vitamin B6, and calcium as well. I also contain the mineral selenium, which isn't found in many other fruits or vegetables.
Storage methods: I'm best kept in a plastic bag in the crisper drawer of your fridge. I'll last about a week!
Cooking methods: I'm best added to soups, braised, or sautéed, either on my own or with other veggies in a stir-fry. I like to hide dirt in between my stalks, so make sure to separate them like you would celery, and rinse me well before cooking. I come in baby and mature varieties, but either way, the whole plant can be eaten.
World cuisines: I'm a Chinese variation of cabbage, so you can often find me in Chinese or other Asian dishes.
Pairings: I'm very porous, meaning I absorb the flavors of whatever you cook me with. However, I go especially well with soy sauce, ginger, garlic, sesame, and mushrooms.
I'm sometimes referred to as "soup spoon" due to the shape of my leaves.
I'm made up of 95% water.
I've been cultivated for over 5,000 years.