Originating from East Asia, commonly referred to as Pak Choi or Chinese Cabbage, it presents a unique texture and taste, often described as a blend between spinach and water chestnut. Standing about 3 feet tall at maturity, it reveals an open head from a basal rosette accompanied by tender leaves with heavy midribs. Both its leaves and stems are edible, contributing to a variety of culinary delights like stir fries and soups. Naturalized in Colombia and cultivated between 3,300 to 13,000 feet. Photographed in Bogotá, Colombia.