Bok Choy White Stem Seed (Brassica - rapa)

heriloomGardeners who haven?t tried traditional bok choy are missing out on a wonderful vegetable. It?s really two vegetables in one! The leaves have a swiss chard mustardy flavor. When young, they can be used raw in salads. More mature leaves can be steamed like spinach. The leaves and chopped stems can also be used in stir-fries with beef, pork, seafood, or tofu. Often used as an ingredient on Won Ton soup, you can drop it into soups and simmer just long enough to be limp. Whole young bok choy plants is a gourmet delight when cooked whole or halved. The center stalks are called the Hearts and are considered a delicacy. Dried bok choy is used as an ingredient in Asian cooking. Bok Choy is rich in vitamin C and minerals; it is also high in fiber. A wonderfully versatile plant ? you can also eat the flowers! (Also called White Mustard Cabbage or Pak Choy.)

When to plant outside
:RECOMMENDED. Sow as soon as soil can be worked in spring. 2-6 weeks before average last frost. You may also sow in late summer for a fall or early winter harvest. In warm climates, sow in fall for winter harvest and in very early spring for spring harvest.

When to start inside: Not recommended.

Special Germination Instructions: Easy to start from seed. Thin seedlings by pinching off plant at soil surface, thus decreasing damage to other seedlings. Rotate crops, so you don?t grow any member of the mustard family (such as bok choy, broccoli, cabbage, kale, etc.) in the same place more than once every 3 years.