Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip. Both have many variations in name, spelling and scientific classification especially the 'bok choy' or chinensis variety. The Ming Dynasty herbalist Li Shizhen studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the Yangtze River Delta region. The Chinese cabbage as it is known today is very similar to a variant cultivated in Zhejiang around the 14th century.
Contributions by Badagnani, Jpatokal, and Codehydro.