Bok choy is used in many Asian food dishes and can be eaten cooked or raw. The vegetable is commonly referred to as Chinese cabbage, and is the main ingredient in Kimchi, a staple in Korean dish.
The Cruciferous vegetable is part of the same family as cabbage. It is believed 2-3 servings a week of these veggies can reduce the risk of certain cancers. Bok Choy is high in fiber and will be beneficial to the digestion system including regular bowel movements.
Starting new plants
Seeds are an effective way of growing the vegetable. 7-10 days are required for the seeds to germinate. They can be then be sown directly in the grown and lightly covered with moist soil. The seedlings can be grown indoors for two weeks before moving them outdoors. The vegetable has a short growing period, so it’s best to plant during the early spring and in the fall. Doing so will yield you two harvest in a year.
Bok Choy Care
Highly composted, loose loam soil is preferred and where the plant will thrive in. Before moving plants to their final growing space, amend the soil so plenty of nutrients are available for hungry young plants.
Maintain moist soil and feed the plants regularly. Cool climate is preferred, but the plant can tolerate warm temperatures. When grown outdoors in rows, keep the spacing between 18-30 inches. Bok Choy can be grown in containers because its root system does not spread out too wide.
The vegetable is harvested 40-50 days after planting. The head should be a minimum of 12 inches in length. Peel off the dark green outer leaves and discard in compost pile. The remaining portion should be thoroughly washed before storing of consuming.
Pests and disease
Snails and slugs find the tender leaves of the Bok Choy irresistible. To eliminate them, you can use your hand or a pair of tweezers to remove them. Cabbageworms are also known to feed on the vegetable.