Bok Choy - White Stem

Bok Choy prefers rich, moist, well drained soil with lots of organic matter. In mild climates, plant in late fall for winter harvest. Harvest the heads after 8 weeks, or when the yellow flowers emerge from the center. Plant as soon as the soil can be worked in the spring. Steam them like spinach for a tasty side dish. The Bok Choy White Stem, 'Brassica rapa (Chinensis Group)', is two vegetables in one with tasty spinach-like leaves and crunchy sweet stems. They are great in salads when the leaves are young. They are used in stir-fries with beef, pork and seafood. The succulent leaves have a mild Swiss chard mustard flavor and are very tender and tasty. White Stems are also called White Mustard Cabbage or Pak Choy. Plant in late summer for fall and early winter harvest. Drop into soup and simmer just long enough for leaves to become limp. ... additional info