Chinese Cabbage or Bok choy is an Asian relative of the common cabbage. The name bok choy and its variations bok choi and pak choi are all taken from the Cantonese name of the plant; descriptive English names such as Chinese cabbage are also employed. There are two distinctly different groups of Brassica campestris, and a wide range of varieties within these two groups.
 The Pekinensis group is the more common of the two, especially outside Asia; names such as pe-tsai, Chinese white cabbage, nappa cabbage and hakusai (Japanese) usually refer to members of this group. Pekinensis cabbage have broad green leaves with white petioles, 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 is occasionally classified as its own species under the name B. chinensis; the descriptive names Chinese mustard and celery mustard are also employed. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminescent of mustard or celery. Chinensis varieties are popular in southern China and South-East Asia.
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