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.
Members of Brassica, also known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas, are a diverse group of plants belonging to the cabbage and mustard family (Brassicaceae). These plants are informally referred to as cole crops, derived from the Latin caulis, which denotes the stem or stalk of a plant. Like other Brassica species, these plants typically have leaves that are arranged alternately along the stem and produce flowers that are usually white or yellow in color. The flowers are often cross-shaped, characteristic of the Brassicaceae family. Most members of Brassica are annual or biennial herbs, meaning they complete their life cycle within one year or two years, respectively. These plants are known for their edible leaves, stems, and sometimes roots, making them popular crops among gardeners and farmers alike. The genus Brassica includes a wide range of species, each with its own unique characteristics, but all sharing the common traits typical to this family of plants.
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- Native to Alberta; also native to Algeria, Bulgaria, Eritrea and 16 more regions; introduced in 43 US states
- Cultivation Region
- Northern temperate regions
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Avoid Planting Near
Sowing & Propagation
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
Culinary
- Stir-fried with garlic and oyster sauce
- Added to soups, ramen, and hot pots
- Baby varieties grilled or roasted whole
Medicinal
- Rich in glucosinolates with anti-cancer properties
- High in calcium and vitamin K for bone health
- Excellent source of vitamins A and C
Other Uses
- Quick-maturing succession crop for intensive gardening
