Bok Choy

Bok Choy is a superfood 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.

Category

Days to Sprout

Taste It for

Temprature

Germination

Pollination

Prunning

Plant Health

Support

Harvest

Vegetables

5-10

3-4 weeks

Bok Choy prefers cooler temperatures (60-70°F). If placed in higher temperatures, it can turn bitter and bolt.

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.

Thrips and aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

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.

Origin

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.

Qualities

Bok Choy is a superfood 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.