Bok Choy

Bok choy is a non-heading Chinese cabbage in the mustard family (Brassicaceae), grown for its succulent leaf stalks and smooth green leaves. Unlike heading cabbages, it forms an open, celery-like cluster.

It is a quick, cool-season crop that can be ready in as little as 30-45 days, making it ideal for spring and fall planting and for succession sowing.

An upright cluster of spoon-shaped leaves on thick, pale stalks.

• Leaves: Smooth, dark green, oval to spoon-shaped blades
• Stalks (petioles): Thick, crisp, juicy, ranging from bright white to pale green; forming a vase-like base
• Habit: Loose, non-heading rosette typically 6-12 in tall; baby types are smaller
• Flowers: Bright yellow, four-petaled (typical brassica) if the plant bolts in heat
• Note: Many cultivars exist, from full-size to compact "baby" bok choy

Light: Full sun in cool weather; partial shade helps in warmer conditions to delay bolting.

Water: Keep soil consistently moist — uneven watering causes stress and bolting.

Soil: Fertile, moisture-retentive, well-drained soil; pH 6.0-7.0.

Temperature: A cool-season crop preferring 55-70 F; heat triggers premature flowering.

Feeding: Light nitrogen feeding supports fast, tender leaf growth.

Propagation: From seed, sown directly or transplanted; sow in spring and late summer/fall to avoid midsummer heat.

Bok choy has been cultivated in China for over 1,500 years and is a fundamental East Asian crop. It spread throughout Southeast Asia and, more recently, to Western gardens and markets.

It grows best in cool, temperate growing seasons and is widely produced commercially in China and increasingly in North America and Europe as demand for Asian greens grows.