So, I'm out in the yard doing the last of my fall clean up when lo and behold, I've got a nice big patch of bok choi in the side yard. Very weird, since I didn't plant any there -- the patch I planted in the back garden did terrible.

Not sure what the moral of the story is (perhaps that Mother Nature is a better gardener than I am), but I sure some tasty stir fry for supper.

I am googling this, as I have heard several of you mention it, but I don't know what it is. Starting to think of the new things I could try for next year. Boy has my gardening changed. mk

ok, I have seen that in the store, might try some. Thanks for the nudge.

Did you have any bok choy planted there in the spring, or even in previous years? It is amazing what weeds those greens can be! lol I now have several growing as weeds in a row that I turned under in July, not to mention all those I did plant!

Dave

I'm very jealous - out of a whole planting last spring I only got to harvest one very small plant. For those who have never tried bok choy, it's the best of the brassicas in my opinion. Sweet, crisp, crunchy stalks with dark leafy greens (lots of folic acid and all the nutrients you'd find in kale or spinach) - great raw or in stir fries, just don't overcook it.

Not sure I'd call it the best of the brassicas, but it's way up on my list. I've used it in salads (strip the leaves and chop the stem--sweeter and as crisp as fresh celery), in mixed (cooked) greens, stir fry and it's better than celery IMO for dipping salsa. I haven't tried it yet, but next year I may try it in guardinia (sp?) and sweet pickled veggies.
Catie, I'd just be happy I found it and eat to my hearts content if I were you!!

Mmmm... baby bok choy!

How does it compare to swiss chard? My family was not real fond of swiss chard, I am going to keep planting a few, cause it grows so nice, and I DO like a little bit in a plainer milder green salad.

Is the bok choy as strong as the swiss chard?

Bok Choy is much milder than swiss chard and has more tender greens with a crisp, sweet stalk--IMO of course. I think the leaves are more the texture of one of the hard lettuces, like Romaine than the kind of rubbery feel of chard.

It also has a mild mustard or cabbage flavor – but slightly different from either of those. Get some at your local market and try it to see if you like it before planting.

Although I don't always grow it, I ALWAYS have some type of Bok Choi (or Pak Choy, or any different number of spelling variations &/or varieties) in the fridge. Keeping qualities are excellent. I've never used it raw, but add it to Asian soups & stirfries, as well as using it as a vegetable side on its own. The "baby" varieties are particularly good for that use.

I agree that before committing garden space to it, buy some at the supermarket & try it first. Do keep in mind that there are different types.

I've been eating on average a head of bok choy a day now for 10 days. I can see I'm not going to get through all of that bok choy before the hard freezes come.

I'm planning on freezing it, but, what's the best method. I would guess blanch, drain, bag, and freeze. However, I saw several sites that suggested laying the clean raw leaves out on a cookie sheet to quick freeze it before bagging it up.

Suggestions?

While I've never frozen it myself, I would think that you'd have to blanch it. Just like celery, the stalks have a VERY high water content. Freezing raw would probably leave you with an unpleasantly slimy texture after thawing/cooking.

It's a great keeper--I'd think you could store it for some time like you do cabbage--make sure it doesn't dry out (paper or cloth bag maybe?)and keep it in a cool dark place. You can extent your season by mulching heavily over the top of the plants and putting a row cover (bed sheet, tarp, anything porous) to create a micro-climate that would keep it from freezing. You could then take enough for a few days at a time and eat well into the winter.

In zone 8b, would bok choy grow all winter as long as it didn't freeze?