- We grow a large framed Bok Choi called Prize Choi in addition to smaller chois and other Asian greens.
For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days.
Bok choi is a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Potassium and Manganese.
- Bok choy (choi), also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions.
- Bok choi is sometimes referred to as white cabbage, not to be confused with Napa cabbage.
- The Chinese have been cultivating the vegetable for more than 5,000 years.
- Bok choi, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw.
- Bok choi is sometimes called a “soup spoon” because of the shape of its leaves.