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Bok Choy

Brassica rapa
Thick petioles and tender greens: a top stir-fry ingredient.
Ships January 1st, 2017

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Bok Choy does double duty in stir fries. Its thick, fleshy stems go in first and are quickly softened into succulent and tender slices of green. Its leaves are tossed in just before turning off the heat, and they wilt quickly. Or, harvest bok choy when young and put intact stems-and-leaves into broth-based Asian soups for a wonderful soft texture and delicate taste. Fast-growing, compact, and useful in countless ways.

Quick Facts

Spacing in Row 6 to 10 inches
Spacing Between Rows 12 to 15 inches
Planting Depth ¼ to ½ inch
Days to Germination 7 to 10 days
Days to Maturity 50 days
Height at Maturity 10 to 20 inches
Width at Maturity 10 inches

How to Grow

Bok Choy grows very quickly and is usually ready for harvest in about six weeks. Sow under protection 4-6 weeks before last frost; transplant 3 weeks before last frost. Sow successively. Fall crops are most successful: sow July-August. Spring-sown crops must be harvested young to beat bolting; they also may need row cover to protect against flea beetle damage. All Asian mustards will overwinter with protection and give delicious greens through January, at least.

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