Overview and DescriptionBok choy is a type of Chinese cabbage. It's more common Chinese name, "Pak choi", translates to "white cabbage", probably because of the blanched centers, but there are green varieties, too. The stalks are crisp and the leaves are smooth and tender with a flavor somewhere between cabbage and chard.
- Leaves: Plants from an upright head, with outward flaring leaves. White or green stalks look like smooth, non-stringy celery..
- Flowers: Flower stalks grow from the center of the plant and have the yellow, 4-petal cross typical of the cruciferous family. The stalk can shoot up to twice the size of the plant.
Botanical NameBrassica rapa var. chinensis
Common Name:Bok choy, Pak choi, Bok choi
Hardiness ZoneBok choy is a biennial. It is not as winter hardy as smaller leaved Asian greens, but it may survive under cover in USDA Hardiness Zones 4 - 7. However it will quickly blot to seed, in the spring.
Sun ExposureBok choy can handle full sun, but it grows best in partial shade. It needs about 3 - 5 hours of sun each day.
Mature SizeSize will depend on the variety you are growing. In general, baby bak choy is less than 10 inches tall and standard bok choy varieties grow 1 - 2 feet tall, with a spread of about 12 inches.
Days to HarvestDepending on the variety and the weather, bok choy should be ready to harvest in 45 - 60 days.
Slice the plants off about an inch above the ground and they should resprout for you. The plants will be smaller, but still delicious.
Suggested VarietiesAlthough there are dozens of varieties of bok choy, many times you will find seed packets with no variety name. The small "baby" bak choys are extremely popular in China and becoming more widely available elsewhere. You'll need more of them for a recipe, but they grow very quickly.
- 'Black Summer' - Plant in fall and harvest into winter. Very dark leaves.
- 'Ching-Chiang' - Quick growing dwarf that can handle early spring weather.
- 'Joi Choi' - A medium-sized plant with good bolt resistance.
- 'Mei Qing Choi' - Dwarf variety with quick growing (35 days),
- 'Win-Win' - Extra large, dense heads. Slow to bolt.
UsesBok choy is easily found in most grocery stores, but most of us don't know what to do with it other than stir fry. The tender young leaves can be eaten raw in salads or sandwiches. You can swap it for celery sticks, toss it in soups and stews and even grill it. Bok choy can be substituted for other cabbages, but if you're still most comfortable with it in Chinese dishes, here are a few to try:
Planting: You can direct sow or start seed indoors about 4 - 5 weeks before your last frost date. Begin sowing outdoors 1 - 2 weeks before your last frost date. Seeds are quick to germinate, usually within 4 - 8 days. Hold off transplanting until nighttime temperatures remain above 50 F or be prepared to cover them. If they are exposed to a frost or prolonged cold temperatures, they think they've been through a winter and start to bolt.
Plant seed 1/2 inch deep, spaced 1 inch apart. Thin and eat the plants when they are a couple of inches tall. If you are growing full-sized plants, thin to at least a 6 inch spacing.
Bok choy needs consistent watering, especially in the fall. Drought can cause it to bolt to seed. If your soil is rich, you should not need to feed the plants. Otherwise use a fertilizer high in nitrogen.
You can succession plant every couple of weeks, for a longer harvest period. Stop planting when the weather turns hot, then start new plants for the fall in late summer.
Plants in the brassica family do not cross pollinate with plants outside their species. Seed can be saved for 4 years.