Brassica rapa chinensis
May - December
Bok Choy is a vegetable of many names—pak choi, bok choi, pak choy, Chinese cabbage, Chinese chard, Chinese mustard, celery mustard and spoon cabbage As the latter name suggests, it originated in China, and when it migrated to Korea, it became the main vegetable in kimchi. Bok choy stems overlap each other, resembling celery in appearance (but wider and flatter), and forming a white bulbous base. The stems end in broad, upright, green leaves, and the fully grown plant will reach 12 to 18 inches. The entire plant is edible and used in cooking from many East Asian and Phillipine cultures, but in the U.S., it is most often found in Chinese dishes. The white ends have a light flavor, and the leaves are delicious wilted in a stir fry.
Fun Fact: Bok choy seedlings are frost tolerant and can actually withstand below 30 degrees. Therefore, with two plantings, they could be the first in and the last out of a garden.
Nutrition: Bok choy is high in vitamins C and K, and it has more vitamin A, carotenes and antioxidants than cabbage. It is a very low calorie food.