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Bok Choy is related to cabbage family and is also called white Chinese cabbage. Both of the leaves and stems of Bok Choy edible. Bok Choy are good to eat as they contain vitamin C, iron, beta carotene, vitamin A, calcium and folate.
In Australian Boc Choy is at its best from March through to August.
When choosing Bok Choy, the best tip is to look for fresh, firm bright green leaves.