Soil-Grown Bokchoy

Bok choy, also known as pak choi or Chinese cabbage, is a type of leafy green vegetable that is a member of the Brassica family, which also includes broccoli, kale, and Brussels sprouts. It has a distinct structure with smooth, dark green leaf blades forming a cluster akin to mustard greens or celery, but with a much softer texture. The stalks are white, firm, and juicy, resembling those of celery but are more tender and have a milder taste.

Bok choy is a staple in Asian cuisine, particularly in Chinese cooking, where it's appreciated for its crisp texture and a sweet, slightly peppery flavor. It's highly versatile and can be cooked in various ways, including steaming, boiling, stir-frying, and can also be eaten raw. It's commonly used in soups, stir-fries, and as a steamed side dish.

Nutritionally, bok choy is rich in vitamins A, C, and K, and it offers minerals like calcium, magnesium, potassium, and iron. It's also low in calories, making it a great addition to a healthy diet. Its high vitamin K content is important for bone health, while vitamins A and C are powerful antioxidants that help protect the body against free radicals.

Due to its nutritional benefits and culinary versatility, bok choy has gained popularity worldwide and can now be found in many supermarkets and farmers' markets outside of Asia. When selecting bok choy, look for firm stalks with vibrant green leaves; it should be stored in the refrigerator and used within a week of purchase to maintain freshness.

Nutrient Farm Vegetables are produced with the highest levels of farming stewardship.