Bok choy for sale at market in Chinatown, New York City (Photo by Frank Mangan)
Introduction
Boc choy, also known as pac choi among other names, is in the mustard family. Bok choi is an important Asian vegetable cultivated in China since the 5th century.
Bok choy is a non-heading cabbage with an erect spiral of dark green leaves and thick white/light green petioles (both the green leaves and white petioles are eaten). There are many cultivars in this group each with unique morphological variations (leaf forms, color, dwarf varieties) and maturity periods.
Production
Boc choy is a cool season crop (Average temperatures of 55° to 75° F are favorable). High temperatures (above 95° F) may cause tip burn. Prolonged temperatures below 55° F can cause premature bolting. Boc choy flowering is photoperiod sensitive; long days induce flowering. Boc choy matures in 40 to 60 days after planting.
For more information on production and management of boc choy, refer to the New England Vegetable Management Guide and click on "Broccoli, Cabbage, Cauliflower, and Minor Cole Crops".
Seed Sources
There are many commercial companies that carry varieties of bok choy.
Post-Harvest and Packing
The USDA storage recommendation is 32° F at 95 to 100% relative humidity. Under proper storage conditions, Boc choy has an approximate storage life of three weeks.
