Bok Choy




Fall, Spring

Region of Origin:



Bok choy is a brassica / cruciferous vegetable with a mild flavor, made up of thick white stalks that are packed close together and extend into full leaves that are light or dark green. Their size varies from a soft ball to a football.

How to Prep

Wash bok choy, making sure to remove any dirt tucked in between the stalks. Separate the stalks and trim the ends. Both the leaves and stalks are edible.

SAUTÉ: Slice bok choy lengthwise in half. Heat fresh ginger, garlic, chopped onions, and oil at medium heat in a skillet until hot, then place bok choy face down on skillet until slightly brown on each side.

BOIL: Chopped bok choy is a great addition to soups.


Store in the refrigerator in a tightly sealed plastic or compostable bag for up to 4 days.