Bok Choy vs. Baby Bok Choy: What’s the Difference?
Maybe you decided to cook a new recipe, and after a cursory glance at the ingredients list you picked up some bok choy at the grocery store.
But then you got home and realized the recipe actually called for baby bok choy. Your heart sinks.
Did you just purchase the wrong thing? Will your recipe be ruined? What the heck is the difference between the regular and baby versions of the plant, anyway?
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For more information on how to cultivate this member of the Brassica genus, which is also called Chinese cabbage or pak choi, check out our growing guide.
In this article, we’ll explore the mystery of the baby versus the grown-up version ofBrassica rapa subsp. chinensis.
Here’s what you’ll discover:
What’s the Difference?
If you’re like the hypothetical home chef above who bought regular bok choy instead of the baby version, you’ll be relieved to find out that you can use full-grown Chinese cabbage in your recipe. But what is the baby version, anyway?
It can mean two things.
First, the term “baby bok choy” can refer to regular pak choi picked when its leaves are small and immature – about 30 to 35 days after germination instead of 50 to 70 days.
This type of pak choi has a milder flavor than its fully mature counterpart, and the leaves are more tender.
Immature pak choi hasn’t fully developed those long, crisp stalks yet – they’re much shorter than they will be later on – so it tends to have more leaves than stalks.
If the deliciously mild greens are your favorite thing about this veggie, picking or purchasing the immature version is the way to go.
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Bok choy, also known commonly as pak choi or sui bak choy, and botanically as Brassica rapa subsp. chinensis, is a non-heading cabbage that is native to China.There are dwarf types, called baby leaf bok choy