Bok Choy
Harvest months: May, June, September, October
We love growing bok choy. It’s one of those crops that grows fast, stays crisp, and brings a clean, mild flavor to just about any dish. Around here, we call it a “gateway green”—even picky eaters often like it. With its crunchy white stems and tender green leaves, it’s as beautiful in the field as it is on the plate.
We plant it in the cool months, and it thrives in spring and fall. It’s part of the cabbage family, but it’s way more tender and quicker to cook. You can eat the whole thing—stem to leaf—and it shines in both raw and cooked dishes.
How to Store Bok Choy
Keep it dry. Don’t wash it until you’re ready to use it. Extra moisture speeds up wilting.
Store it in the fridge. Put bok choy in a produce bag or container, and store it in your fridge’s crisper drawer. It’ll stay fresh for up to a week, sometimes longer.
Check for wilted leaves. If a few outer leaves start to soften, just peel them off. The rest is usually still perfect inside.
Cooking Tips
Quick sauté or stir-fry. Slice it into halves or quarters. Toss it in a hot pan with oil, garlic, and a splash of soy sauce. Cook just 3–5 minutes until tender but still crisp.
Add it to soup: Chop it and stir it into brothy soups at the end of cooking. It softens fast and adds a fresh, slightly sweet crunch.
Eat it raw. Baby bok choy is especially good raw—slice it thin for salads or slaws. Its stems are juicy and mild, and the leaves add nice texture.
Grill or roast it. Halve larger heads, brush with oil, and grill or roast at 400°F for 15–20 minutes. The edges caramelize and the flavor deepens.
Recipes
Bok Choy Stir Fry by Love and Lemons: A vibrant stir-fry with baby bok choy, shiitake mushrooms, and a tangy sesame-ginger sauce.
Garlicky Bok Choy by Bon Appétit: A simple and quick recipe featuring bok choy sautéed with garlic and shallots.
10-Minute Garlic Bok Choy by Moon and Spoon and Yum: A fast and flavorful side dish with bok choy, garlic, and a touch of sesame oil.
Garlic Ginger Bok Choy by Downshiftology: A savory stir-fry with fresh garlic and ginger, perfect as a side dish.
Spicy Cast Iron Grilled Bok Choy by Spice the Plate: Grilled bok choy with a spicy kick, ideal for outdoor cooking.
