Brassica campestris Violetta
Keeps its bold color even after cooking! Why fiddle with plain old green Pak-Choi when you can enjoy the gourmet flavor and great plate appeal of this new deep purple variety? It is rich in procyanidins (PCs), giving you more nutrition from every leaf! The leaves mature quickly, with a very glossy texture, deep reddish-purple hues, and fabulous taste. Commonly known as Chinese Cabbage, Pak-Choi is indispensable in Oriental cuisine, and makes a highly nutritious addition to any meal. It stir-fries beautifully, keeping its intense purple hues even after cooking!