Bok Choy in my garden. The reality, weeds and all. :-)
I should have harvested this a bit sooner - although I'm using it now and it's still fine, it's apparently better when it is younger, and smaller. This is a QUICK crop - and it likes cool weather - doing best in early spring and late fall.
Use Bok Choy in: Salads, as greens in your sandwiches, in omelets, soups, and stir frys.
Bok Choy sautéed with peppers, onions, and mushrooms. I added some halved cherry tomatoes and put this in an omelet - I love how bright green the bok choy stays when sauteed.
This year one of the greenhouses I stopped at had bok choy on clearance. So now I have a row of bok choy in my garden.. and no idea how to care for it, harvest it, nor cook it. :-) This morning it appears to be pretty close to "ready", so I thought I should do some research. Turns out, I waited a bit too long. I can still use this, but I should have harvested at least some of it a lot sooner!
WHEN TO HARVEST:
Harvest early. Before the hot weather sets in, because high temperatures will make it go to seed very fast.According to the farmers almanac, "Waiting too long to harvest is a common mistake. Start harvesting your bok choy when the plants are 12-15 inches tall. If you want baby bok choy, begin when they are smaller. Store harvested plants in a cool, dark place for up to a week... Baby bok choy can be harvested as soon as 30 days after planting, while others are left to grow to maturity. Some varieties will grow for 60-70 days in cool weather before reaching peak size.
Succession planting and harvesting of multiple-size plants can extend your bok choy harvest. With a bit of practice, you’ll enjoy fresh bok choy for many weeks every spring and fall. All above-ground parts are edible. Smaller plants are more tender. "
HOW TO HARVEST:
As soon as the leaves are nice and large, you can harvest just a few at a time, from the outside in, as needed.
To harvest the entire plant, use a sharp knife and trim an inch or two above the soil. Cut right above where their stalks begin to swell out from the plant base The remaining plant will likely sprout and grow a new, although smaller, bok choy.
PLANTING TIPS:
- Bok Choy does well in cooler temperatures, and not as well in hot humid conditions. It's a good spring and fall crop, in areas like mine. [Central Pa, Zone 6a]
- Bok choy likes a pH of around six to seven
- Plant in rich, loose soil. Plant the seeds 1/2 inch deep and 1 inch apart.
- If planting plants, Space them about eight inches apart from one another so there’s room to grow.
- Bok choy can handle full sun, but it grows best in partial shade where it receives three to five hours of sunlight a day.
- Bok choy will require consistent watering, especially when growing in the fall when the temperatures are slightly higher
Look how close together these plants are! I planted mine too far apart this year. :-)
For more tips on growing Bok Choy:
COOKING BOK CHOY : RECIPES
I find the leaves of Bok Choy to be similar to spinach, but a much more vibrant green when sautéed. The greens work well in salads, or sautéed in omelets, soups, frittatas, etc. The large leaves even work well as a lettuce wrap for chicken salad. [Try the cranberry chicken salad from Aldi - it is so good!]
When cooking root and all, I find the process to be similar to broccoli - it does well roasted, stir fried, even air fried. Simple seasoning like sesame oil and garlic works well.
General Info:
- 1 cup raw bok choy- 1.5 grams carbohydrates, 1 gram fiber, 9 calories
- High in fiber, vitamin C, vitamin K, vitamin A, and beta-carotene, an excellent source of folate, calcium, and vitamin B6
Full recipe at the link above, but this is the general version:
Garlic Bok Choy
Halve or quarter your bok choy
Heat sesame oil in a pan, add shallots [or onions] and garlic. Saute for 1-2 minutes.
Add the bok choy, soy sauce, and seasme oil
Toss and cover. Cook for 2 minutes, toss and cover again. Continue until the white, root, poart of the bok choy is your desired level of doneness. Some prefer it crunchier, some prefer it more thoroughly cooked.
Optional - sprinkle with more sesame oil, and red pepper.
Oven Roasted Bok Choy
Find the full instructions here:
Suggested Marinade:
2 tablespoons fresh ginger, roughly chopped
5 garlic cloves, roughly chopped
¼ cup extra virgin olive oil
3 tablespoons toasted sesame oil
2 tablespoons soy sauce
¼ teaspoon chili flakes, more to taste
lemon juice
kosher salt and black pepper to taste
Find the full instructions here:
Slurry
1 tablespoon cornstarch
2 tablespoons water
Stir-Fry
1 lb (450 g) baby bok choy , cut to large bite-size pieces
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb (450 g) brown mushrooms , halved (or quartered if the size is too big)
4 dried Chinese chili peppers
2 garlic cloves , minced
1 thumb ginger , minced
2 green onions , sliced
Steam the bok choy in a big pan with water
Once the bok choy is just softened, transfer to a plate
Stir fry the mushrooms
Add the aromatics and cook together
Add the bok choy back in and pour in the sauce
Mix everything together, then thicken the sauce with the cornstarch slurry
Find the full recipe & instructions here:
Bok Choy Salad Ingredients:
8 baby bok choy, rinsed and dried then thinly sliced, including leafy greens
½ cup shredded carrot
8 radishes, sliced into thin matchsticks, or into slices
1 tablespoon toasted sesame seeds, for garnish (I used a combo of black sesame seeds and golden)
Sesame-Soy Vinaigrette Ingredients:
2 cloves fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 tablespoon honey
1 tablespoon soy sauce or shoyu
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 tablespoons avocado oil, or other neutral oil
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