Bok choy is a member of one of my favorite vegetable families, the brassica family. It calls three of the most popular vegetables its own: broccoli, brussels sprouts, and cauliflower. Oh, and don’t forget cabbage!
See? I can’t get enough of the brassicas, and I bet you can’t either!
Bok choy is another member of this cruciferous crew. And when you’re growing your own, you’re going to need to know when and how to pick it for the most delicious harvest ever.
While it may look like it’s a cultivar in the cabbage species, Brassica oleracea, bok choy is actually most closely related to turnips and carries the botanical name B. rapa var. chinensis.
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Also called pak choi or horse’s ear, and regarded as a variety of Chinese cabbage as well, this veggie grows vibrant, rounded leaves borne on white or light green stems. In Cantonese, the words “pak choi” translate to “white vegetable.”
This leafy veggie was first cultivated in fifth-century China and remains a popular addition to Asian cuisine. With its juicy stalks and a peppery, spinach-like flavor, it makes an excellent ingredient in stir fries and other Asian-inspired dishes.
The inner stems are a creamy white color, and they make an appealing contrast against the deep green of the leaves. All parts of this veggie are edible, although people most commonly eat the stems and leaves.
If you’re growing bok choy but aren’t sure when or how to harvest this tasty green at home, you’ll find out everything you need to know in this guide.
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