We grow three types of bok choy – the large white, stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves and can be eaten raw or cooked. They’re particularly good in stir-fries and soup.
They can be harvested when they’re small and young (baby bok choy) or when they’re large. Some of the joi choi can grow to a formidable size!
Store in the refrigerator in a bag.
