General Description/History

Buk choy literally means “white vegetable” in Cantonese. Baby buk choy is a dwarfed variety up to 20cm tall and is sometimes called “Moonbuk” or “Gongmoon buk choy”. It is almost like two vegetables in one, the thick, juicy stems adding an interesting texture to a dish while the dark green leaves add a different consistency and flavour. Buk choy is commonly steamed, stir fried or boiled in soup. When cooking buk choy, it is best to add the stems first as they take longer to cook. Slicing them diagonally helps to expose the inner surfaces which will soak up the sauces and flavours in the surrounding dish.

Bok choy is a cool weather vegetable which matures quickly with sufficient moisture. They require rich, cool, moist soil conditions.

Nutritional Value

An excellent source of vitamin C and dietary fibre 70kJ/100g.

Storage/Handling

0°C and 90 -100% relative humidity.

Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.

Season: 

Botanical Name: Brassica rapa var. chinensis

Alternative Names: Bok Choi, Chinese Chard, Bok Choy

Availablity: 

Growing Areas: 

QLD – Queensland
VIC – Victoria
WA – Western Australia
NSW – New South Wales
SA – South Australia