spurekar / CC BY 2.0
Bok choy
Brassica rapa subsp. chinensis
Overview
A mild, versatile Chinese cabbage that has been cultivated in Asia for over 5,000 years, making it one of the oldest known vegetables. Bok choy's crisp white stalks and tender dark green leaves cook quickly and absorb flavors beautifully. Baby bok choy varieties mature in as little as 30 days, making it one of the fastest crops from seed to table.
Growing Conditions
How to Grow Bok choy
Bok choy (Brassica rapa subsp. chinensis) is an annual forb/herb that grows to about 12 inches tall and 10 inches wide.
To grow bok choy, give it full sun, though it tolerates a little shade. It is hardy across USDA hardiness zones 2–11. Plant it in moist, fertile, well-drained soil rich in nitrogen, at a slightly acidic pH of 6–7.5. It does best with even, moderate watering.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its flowers appear from February through September, offering moderate value to pollinators. Here and gone in a year — save a little seed, and you carry it into the next.
Companion Planting & Soil
Bok choy grows well alongside celery, onion, dill, chamomile, and nasturtium — but keep it clear of strawberry and tomato.
Good Companions
Avoid Planting Near
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Mar — Apr | Start indoors 4-6 weeks before last frost; cold sensitive when young |
| Cold (1-2) | Transplant | May — Jun | Transplant after last frost |
| Cold (1-2) | Harvest | Jun — Jul | Harvest whole head or cut outer leaves |
| Cool (3-4) | Direct Sow | Apr — May | Direct sow in spring; succession sow every 2 weeks |
| Cool (3-4) | Direct Sow | Aug — Sep | Fall crop; best flavor in cool weather |
| Cool (3-4) | Harvest | May — Jun | Spring harvest; cut-and-come-again for baby bok choy |
| Cool (3-4) | Harvest | Sep — Oct | Fall harvest |
| Moderate (5-7) | Direct Sow | Mar — Apr | Sow early spring; bolts quickly above 75°F |
| Moderate (5-7) | Direct Sow | Aug — Oct | Fall crop; 45-60 days to maturity |
| Moderate (5-7) | Harvest | Apr — May | Spring harvest |
| Moderate (5-7) | Harvest | Oct — Nov | Fall harvest |
| Warm (8-9) | Direct Sow | Sep — Nov | Fall/winter crop only; bolts in spring |
| Warm (8-9) | Harvest | Nov — Feb (wraps) | Harvest during cool months |
| Hot (10+) | Direct Sow | Oct — Jan (wraps) | Cool-season crop; choose bolt-resistant varieties |
| Hot (10+) | Harvest | Dec — Mar (wraps) | Harvest during winter |
Uses
In the Kitchen
In the kitchen, bok choy turns up in more than one form: stir-fried with garlic and oyster sauce; added to soups, ramen, and hot pots; baby varieties grilled or roasted whole.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: rich in glucosinolates with anti-cancer properties; high in calcium and vitamin K for bone health; excellent source of vitamins A and C. These are traditional uses, not medical advice.
Beyond the Garden
Bok choy earns its keep past the plate, too: quick-maturing succession crop for intensive gardening.
