English Name: CHINESE WHITE CABBAGE
Asian Name: bok choi – joi choi (Joi Choi pak choy)
Latin Name: Brassica chinensis
- Joi Choi has long, slim white stalks that have an excellent flavour and tenderness.
- It is an upright, quick-growing plant with dark green leaves and white stems.
- It has excellent cold tolerance.
- Grown as an annual to 20cm.
- Harvest as Baby Bok Choi or when the plant is full size.
- Both the young leaves and stems can be used.
- Bok Choi prefers rich, loamy soils with lots of organic matter added before planting.
- Plant in full sun and keep moist, especially in dry weather.
- Use the leaves and stems fresh in salads.
- Add chopped leaves and stems to soups and stir-fries.
- The whole plant (except the roots) can be braised, steamed or simmered and served as a vegetable, sometimes accompanied by a white sauce.
- The leaves and stem can be pickled in salt for later use.