Name: Brassica chinensis, bok choy in Cantonese means "white vegetable", also known as Chinese Cabbage.
Origins: Chinese cabbage was studied for its medicinal qualities during the Ming Dynasty. The vegetable then spread to northern China before being introduced to Korea where it became a staple vegetable for making kimchi. Now commonly available in North America, Bok Choy is a staple ingredient in Asian cuisine.
Peak Season: Late winter to early summer.
Nutritional Value: Bok Choy is an excellent source of vitamins A and C, calcium, folate, and fiber. It is also a good source of iron and potassium. A wonderful medicinal soup starring bok choy, Japanese Hot Pot, is a delicious way to detox and clean your system.
NEW Recipe: Chili Mango Bok Choy Slaw
Prep: Baby bok choy is not a younger version of regular Bok Choy, it is just a smaller version even at full maturity. The stems are slightly sweet and the leaves are tender with a subtle, mild cabbage flavor. It can be eaten raw, stir-fried, braised, steamed, or added to soups and noodle dishes such as this Asian Peanut Noodle Salad. Shredded boy choy makes for a great cole slaw.
For more Back to Basic articles and recipes: