Bok choy will keep in the refrigerator for several days, but you can extend its life up to a week by washing and storing it the day you bring it home.

Flavor & Preparation

Bok choy is a member of the cruciferous vegetable family (cousins with Brussels sprouts, cauliflower, and cabbage), and is a sweet member of the group. The leaves are soft and sweeter, while the stalks carry more crunch and a very slight bitterness.

You’ll find bok choy cooks well, with retention of its flavor no matter the cooking method. Traditionally used in stir fries, but don’t hesitate to serve on its own. The sweetness found in our bok choy creates a perfect contrast with spicy marinades and sauces.

Experiment with how well-cooked you prefer bok choy. Similar to red meat, it can be cooked to a range of “done-ness”, and you’re sure to find a favorite.

When preparing bok choy, you can separate the leaves, or slice an entire head in half from leaves to stem. Rinse well and pat dry prior to applying marinades or mixing into other dishes.

Health Benefits

• High in calcium (1 cup contains ~1/3 of recommended daily intake!)

• High in Vitamins K, C, A, B6, folate, and beta-carotene

• A low FODMAP food