Bok choy, also known as pak choy, are one of a group of leafy green vegetables that come under the umbrella of Asian greens – fast-growing leafy vegetables favoured in Asian cuisine.
It is part of the large brassica or mustard family (Brassicaceae). These plants are a boon for gardeners in a hurry as they are quick and easy to grow and just as easy to cook in a quick stir-fry or as a bowl of steamed vegetables. Bok choy has been cultivated in China since at least the 5th century AD.
There are two main forms of bok choy (known botanically as Brassica rapa ‘Chinensis’) grown in vegetable gardens. A form with thick, bright white stems and dark green leaves while another form has dark, purple-toned leaves.
Follow our seven easy steps to successful bok choy harvest including tips along the way.
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