Bok Choy

Bok Choy (scientific name: Brassica chinensis l.) is native to Southeast Asia. It is an annual herb in the family Brassicaceae. It was brought to Japan from China. Its stems and leaves are harvested as a green vegetable. The leaves are thick and soft and have a green petiole with a height of about 50 cm. It produces clusters of small yellow flowers in spring. The plant is harvested from May to December, except in mid-summer, and can be harvested up to 20 cm tall as an edible vegetable. The young leaves and stems can be used to make stir-fries and soups. They have a pleasant taste and are rich in vitamins. Bok Choy are also called "green stem pak choi". If the petiole is white, it is called "Pak Choy" (small Chinese cabbage).

Common name: Bok Choy, scientific name: Brassica chinensis L., also known as "blue Axial pak choi, blue-stem pak choi, Qing gin cai, origin: Southeast Asia, height: 15-50 cm, flower color: yellow, flowering season: March-April, corolla: 4-petaled, diameter: 1.5-2,5, harvest Period: May-December (except midsummer).