💡Temperature: Bok Choy prefers cooler temperatures (60-70°F). If placed in higher temperatures, it can turn bitter and bolt.
✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. To delay bolting, cut yellow-flowering stems as they appear.
🔎 Plant Health: Thrips and aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.
Bok Choy, also called Pac Choy, originates from the Yangtze River Delta in China, where people first bred it 3,500 years ago from wild Brassicas growing in the region. In Cantonese, Bok Choy means “white vegetable”, though it comes in many different colors and sizes. Beginning in the 1300s, traders imported Bok Choy to Korea, where people began fermenting it to create kimchi.
Bok Choy is rich in Vitamins A and C, plus beta-carotene, which can help prevent cell damage from free radicals. It also contains selenium, which can slow or inhibit tumor growth, and quercetin, which can aid in reducing inflammation.
Add raw Bok Choy to salads as an accent green with a nutritional boost. It’s also delicious steamed or added to soups and stir fries.
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