Bok Choy is a chinese leaf vegetable, related to the western cabbage. It can be eaten raw or cooked and has been cultivated in China for over 6,000 years! (Read more at Fruits & Veggies More Matters.)
Bok choy is full of essential vitamins and minerals, but is an exceptionally good source of vitamins A, C, and K. (See more bok choy nutrition facts at Self.com.)
Place unwashed heads of bok choy in a loosely closed plastic bag and refrigerate. Bok choy is more perishable than other forms of cabbages, so be sure to use it ASAP.
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