Harvest of the Month: Bok Choy

Bok Choy is a vegetable of the cruciferous family, which includes cabbage, kale, and brussels sprouts. Cruciferous vegetables have leaves that do not form a head, which is why bok choy is often referred to as a non-heading Chinese cabbage. It is also known as white cabbage or white-stem cabbage. Unlike other members of the cruciferous family, bok choy has 21 nutrients that provide excellent nutritional value, including Omega-3 and a number of antioxidants that help remove toxins from the blood stream and have anti-inflammatory properties.

How to select

Choose bok choy that has firm, bright green colored leaves and moist hardy stems. Avoid wilted or brown colored leaves.

How to store

Once you’ve purchased your bok choy, store them in a plastic storage bag, removing as much of the air from the bag as possible, and refrigerate. While refrigerated, they should last one week and maintain their firmness.

How to prepare

You can consume virtually all parts of bok choy without much trimming or worrying about problematic textures or cooking times. Simply rinse the bok choy and then slice. Let the bok choy sit at room temperature for five minutes before cooking. It can be enjoyed raw, sautéed, steamed, or even in soups.

Try a recipe with bok choy! Check out this Bok Choy and Apple Slaw recipe from Eating Well.