Asian Greens Seeds - Bok Choy

Brassica rapa Bok choy, pak choy, pak choi - however you spell it, it makes a great stir fry! This non-heading Chinese cabbage grows in a beautiful vase-shaped rosette with crunchy white stems and slightly peppery, glossy green leaves. There could hardly be an easier vegetable to grow. It matures quickly, is slow to bolt in hot weather, and cold-hardy too. It can be used raw, but is more often eaten cooked, benefitting from a sear and just a few minutes in the pan to soften the stems. Also makes great kimchi!  This chinese cabbage is closely related to turnips and mustard and is native to China. It was introduced in the US in the 19th century by Chinese immigrants arriving in the US to work during the gold rush. Farmers in Asia will grow numerous varieties of bok choy, but typically here, you’ll find mainly this white stemmed version.  Bok choy is a great seed to direct sow in the garden in late summer for delicious, crunchy fall asian greens. It can also be started indoors in spring,