Bok Choi (also called Pac Choi) originates from the Yangtze River Delta in China, where it was bred 3500 years ago from wild Brassicas growing in the region. In Cantonese, “Bok Choi” means “white vegetable”, but it can come in many different colors and sizes. In the 1300s it was imported to Korea, where it was fermented to create delicious kimchi.
Rich in vitamins A, C, and beta-carotene which can help prevent cell damage from free radicals. Contains selenium which can slow or inhibit tumor growth. Also contains quercetin which can aid in reducing inflammation.
Add raw Bok Choi to a salad as an accent green, and give a nutritional boost. It’s also popular steamed or added to soups and stir fry.