Bok choy is an annual, cool-season Asian green. Growing bok choy from seed is a very fast and easy process, transitioning from a tiny seed to a tender harvest in as little as 30 to 50 days.

Every part of bok choy is fully edible, from the crunchy white and light-green stems to the tender dark leaves. To prepare it, cut off the bottom tip and rinse the stalks well under cold water. Slice the thick stems and add them to the heat first, then toss in the leafy greens during the last 1 to 2 minutes of cooking. Bok choy can be eaten raw, steamed, stir-fried, sautéed, seared, roasted, or added to soups. It is rich in vitamins A, C, and K, which are easy for your body to absorb—especially when paired with sesame or olive oil.

GROWING BOK CHOY FROM SEEDS

Fill a container with fertile, well-draining soil rich in organic matter. Place the seeds about ¼ to ½ inch deep and cover them with a light layer of compost. Water thoroughly and keep the soil consistently moist. Place your container in a sunny area that receives 4 to 6 hours of sun daily. For the best yields, plant in early spring or late summer so the greens mature in mild temperatures (around 55°F to 70°F).

Seeds typically germinate in 4 to 10 days. Once seedlings reach a few inches tall, thin them to 6 to 10 inches apart to give the crisp stalks room to expand.

HARVESTING BOK CHOY

You can begin harvesting tender outer leaves individually after about 30 days for baby greens, or cut the entire head at soil level at 45 to 60 days for a full, crunchy crop. Bok choy typically grows between 4 and 18 inches tall, depending on the variety and harvest timing. Enjoy your fresh harvest!