We decided to try growing Shanghai Green on a whim and it was a nice surprise. The magic of getting nice tight heads still eludes us, but the flavor and crunch more than make up for it. Grill them, put them in soup, stir fry them, they are really versatile.

There is a lot of debate about the difference between "pac choi" and "bok choy" and as near as we can tell it is largely regional. We try and stay true to the name the seed grower uses, but I couldn't tell you the difference between this and bok choy.