Bok Choi Botanical Name: Brassica rapa var. chinensis
General Description/History: - Does not form a true head, but when harvested at its base forms a compact cluster of leaves - Sometimes described as a loose leaf chinese cabbage - Dark green, leafy vegetable with white ribs in the leaves - Fleshy stalks vary from white to pale green. Select fresh looking bunches with clean, glossy leaves and healthy stems. Remove tough stalk end and wash leaves and stalks, slice and braise, steam or stir-fry. Use in dishes where you would use cabbage or spinach. The stalks can also be used like asparagus. Bok choy is a cool weather vegetable which matures quickly with sufficient moisture. They require rich, cool, moist soil conditions. The Chinese mustard cabbage or bok choy is one of the most ancient vegetables. Botanists cannot determine where it originated because it has been cultivated for thousands of years. It is believed that the Celts brought it to the British Isles, but it was grown in the Far East long before then.
Alternative Names: bok choy pak choi pak choy shanghai chinese chard
Varieties: Please click pictures to see seasonality
Chinese Chard	Shanghai Chinese Chard
Growing Areas: QLD - Queensland VIC - Victoria WA - Western Australia NSW - New South Wales SA - South Australia
Nutritional Value: An excellent source of vitamin C and dietary fibre 70kJ/100g.
Storage/Handling: 0°C and 90 -100% relative humidity. Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.
Recipes:
Vegetable Broth with Lemongrass, Ginger and Noodles	Calamari with bok choy	Steamed Spring Vegetables with Soy Honey Dressed Seafood
Mushroom & Greens Stir-Fry	Chicken and Vegetable Laksa	Chinese Vegetable Medley with a Lime and Sesame Dressing