Bok Choy

Bok choy, also known as Chinese cabbage, has been grown in China for more than 6,000 years, and the Chinese have lauded its flavor and health benefits in poetry and prose. Its popularity has spread around Asia as well as the rest of the world, although it’s mainly used in Asian cooking.

A cool-weather crop, Bok Choy is striking with its thick white stalks and rounded dark green leaves. Plants grows quickly, in under 50 days, and can be planted next to slower-growing Swiss Chard for good space usage. Both the stems and leaves of bok choy can be eaten, either cooked or raw.

Bok choy is ful of vitamin A, and also contains high levels of vitamin C and calcium. The Chinese use it for fever, sore throat, inflammation and infections.

Here are some ideas for the kitchen: a side dish of baby bok choy with cashews, a video explaining how to make delicious and healthy Korean kimchi, and a flavorful Thai bok choy stir fry.

http://eatlowsodium.com/osc/recipe-low-sodium-bok-choy.php”http://simplyrecipes.com/recipes/baby_bok_choy_with_cashews
http://www.maangchi.com/recipe/kimchi-kaktugi”http://www.maangchi.com/recipe/kimchi-kaktugi
http://thaifood.about.com/od/thairecipes/r/stirfrybokchoy.htm”http://thaifood.about.com/od/thairecipes/r/stirfrybokchoy.htm