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Guide In Growing Bok Choy at Home

Analysis by Dr. Joseph Mercola Fact Checked

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  • A member of the Brassica (cabbage) family, bok choy — also known as bok choi, pak choi or pak choy — is a green leafy vegetable loaded with vitamins A, C and K, as well as calcium and iron
  • Beyond its use in the Korean fermented dish known as kimchi, bok choy is delicious in stir-fries or eaten raw, adding a satisfying crunch to salads and sandwiches
  • Among its many benefits, the nutrients in bok choy have been shown to help improve your bone, eye, heart and skin health, among others
  • Because bok choy germinates and matures quickly, thrives in cool weather and is disease-resistant, you may want to try growing it in containers or adding it to your vegetable garden

Long a staple in Asian cuisine and embraced within traditional Chinese medicine, bok choy — also known as bok choi, pak choi or pak choy — is now recognized worldwide. This green leafy vegetable closely related to cabbage is characterized by large lettuce-like leaves on top and creamy, celery-like stalks on the bottom. Bok choy leaves are smooth and tender, with a flavor somewhere between cabbage and chard.

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