Purple Bok Choy

DAYS TO SPROUT

DAYS TO
SPROUT

7-12

MATURES IN

MATURES
IN

40-50

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-80°F), and will bolt in higher temperatures.

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.

🔎 Plant Health:Aphids are a common pest, but you can use our prevention tricks to keep pests at bay!

🌿 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 5 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to keep growing. To harvest the head all at once, wait until it reaches 6-8 inches tall, then harvest from the base.

Quick Facts

ORIGIN

Bok Choy has been cultivated for over 3,500 years and originates from China. Purple Bok Choy is a unique and colorful variant that is also commonly referred to as purple pak choi, Chinese mustard, and spoon cabbage.

QUALITIES

Purple Bok Choy is a fast-growing and eye-catching variety with dark purple to maroon leaves with bright green stems. A favorite of chefs, this purple variety has a sweeter flavor than its greener counterparts, and with its neat and uniform growth, it’s the perfect space-filler between larger plants. Purple Bok Choy is packed with vitamins A, C, K, folate, and antioxidants.

USE

Purple Bok Choy’s sweet flavor makes it a delightfully crunchy and tasty addition to salads, stir-fries, soups, or even grilled whole.

Harvest to Plate Recipe

How To Cook Purple Bok Choy

Crunchy Bok Choy Salad – Edible Sarasota

INGREDIENTS

SALAD:

1 tablespoon olive oil
1 pound ground turkey
6 green onions (diced, with white and green separated)
1 teaspoon minced garlic
1 teaspoon chili garlic sauce
2 tablespoons soy sauce
1 cup sliced almonds
1 package ramen noodles, crushed (discard seasoning packet)
2 tablespoons butter
1 bunch bok choy
1 head radicchio
1 cup cucumber, chopped
1 cup carrot, shredded
1 cup red bell pepper, chopped

DRESSING:

½ cup olive oil
¼ cup brown sugar
⅓ cup red wine vinegar
1 tablespoon sesame oil
3 tablespoons soy sauce
1 teaspoon chili garlic sauce
salt and pepper to taste

INSTRUCTIONS

In a skillet over medium-high heat, add olive oil and ground turkey. Cook until no longer pink. Add the white part of green onion, garlic, chili garlic sauce, and soy sauce. Continue to cook for 5 minutes. Increase heat if needed to reduce liquids by half.
Crush ramen noodles (discard seasoning packet). In a skillet melt butter. Add crushed ramen noodle and almonds. Cook over medium heat until almonds are a golden color.
To make the dressing, combine all ingredients into a jar and shake well. Rough-chop the bok choy and radicchio into bite-sized pieces. In a large bowl, add bok choy, radicchio, cucumber, carrots, bell pepper, turkey, ramen and almonds. Toss with dressing and enjoy.