Bok choy is also known as pak-choi. The name originates from Cantonese dialect and literally means ”white vegetable.” The whole plant is edible and has a cabbage-like flavor with sweet undertones.
how to choose
When choosing bok choy look for stalks that are pure white and firm with dark green leaves. Avoid wilted, broken, or spotted (rusty) leaves and limp stalks. Larger leaves are best for soups or salads, and smaller heads will speed up cooking time when adding it to a stir-fry.
how to prepare
Chop off a half to one inch off the bottom of the stalk before washing. Separate stalks and gently wash them in a bowl of cold water. Bok choy can be added to soup or stir-fry, steamed or eaten raw in a salad.
how to store
Store bok choy in a plastic bag in the crisper section of your refrigerator for up to week. Add a paper towel in the bag to absorb any condensation. Wash immediately before serving.
where we grow
We offer conventionally grown bok choy year round from Salinas, California, April through November and from Phoenix, Arizona in the winter months from December through March.