Bok Choi | Bok Choy
Scientific Name: Brassica rapa subsp. chinensis
Common Name: Bok Choy, Bok Choi, Chinese Cabbage, Pak Choi, Pok Choy, White Cabbage, Celery Cabbage, Chinese White Cabbage
Culinary Use: Bok Choy is a leafy vegetable commonly used in Asian cuisines, particularly in Chinese and Korean dishes. It has crunchy stalks and tender, dark green leaves. Bok Choy can be stir-fried, sautéed, steamed, or added to soups and stews. It is valued for its mild, slightly sweet flavor and its ability to absorb other flavors in a dish.
Medicinal Use: Bok Choy is a nutritious vegetable and is known for its high content of vitamins, minerals, and antioxidants. It is considered a healthy choice as part of a balanced diet. Bok Choy is rich in vitamin C, vitamin K, and folate, among other beneficial nutrients.
Fun Fact: Bok Choy has a long history of cultivation in China and other parts of Asia. Its name, "Bok Choy," is derived from the Cantonese term meaning "white vegetable." Bok Choy is valued for its versatility in cooking and its nutritional benefits. It is widely available in markets worldwide and is a popular ingredient in various Asian-inspired dishes.