Bench Card

Cultivated for centuries in China, bok choy (also known as Pac Choi) is commonly found in many US markets today.  This non-heading cabbage will grow quickly and can be ready for harvest in as little as 45 to 50 days.  Also called Chinese cabbage, this cool weather vegetable can be planted in early spring after last frost, or in late summer/early fall in the garden.  It resembles a white stemmed chard, but is more closely related to broccoli, cabbage and cauliflower.  It has a light, sweet flavor and is excellent for stir-fry, soups, stews, or eaten raw in salads or vegetable trays.  The stalks will take a little longer to cook than the leaves, so add the leaves later for best flavor.  It's also a great tasting source of vitamins C and A, folic acid, beta carotene and some calcium.  Plants can easily bolt (go to seed) in extremely hot weather or from stress (not enough water).  Try some as an "edible landscape" in and around flower beds.

Soil Prep -- Rich and well-composted soil.  Do not plant where members of the cabbage family have grown in the past 2 years to avoid plant disease.

Water Day/Week -- Keep consistently moist to reduce stress that may cause bolting.  Use mulch to help retain moisture.  Never allow bok choy to dry out.

Storing -- Can be stored, unwashed, in the refridgerator in a plastic bag for up to 5 days.