|4 per sqf||Spring, Fall||4-6hrs+|
Bok Choy is popular among gardeners and chefs alike. The key to this crop is timing, once it’s ready to harvest there must be no delay or it’s prime will have passed. It prefers cooler weather, and can be planted outdoors as early as February with the right protection.
How do I Grow Bok Choy?
Bok Choy is not fussy about how it’s planted. Either by transplant or direct sowing is fine.
Start your plants indoors in mid-late winter. Sprinkle 3-4 seeds at 1cm apart ¼” deep in a flat or cells, cover lightly with soil. Keep soil moist but not wet, thin to strongest seedling once true leaves appear. Seeds will germinate quickly and you can start hardening off after 2 weeks.
Direct sow your seeds as early as February. Make sure to keep them covered until the weather is consistently above freezing, or if you prefer direct sow from March-May without protection.
Sow a new square foot every 2 weeks for a continuous harvest.
Bok Choy is quick to bolt, so get your last harvest before June 1st. Alternatively look for varieties that are heat resistance.
There are two options for harvesting. You can clip the outer leaves as they become ready and as you need them or once large enough you can cut the entire plant at soil level. If you choose the second option and you want Bok Choy all season long re-sow your seeds every couple weeks.
Per 1 cup raw: 9 calories, 1 gram of protein, 1.5 grams of carbohydrates, 0.7 grams of dietary fiber, 0 grams of cholesterol, and 0.1 grams of polyunsaturated fat.
Preparing and using
Be sure to wash your Bok Choy really well, as there may be pests hiding among the leaves. Generally it is used cooked, the flavour can really dominant if eaten raw. It is common is asian cuisine.
Helpful Tips and Tricks
Flea beetles and cabbage moth love Bok Choy, use a light row cover to protect your tender plants.