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March 26 - Bok Choy Selection Tips:

Bok choy is actually an Oriental cabbage and a relative of broccoli, cabbage and cauliflower.

Bok choy stalks are crisp like celery but are not stringy. When used in stir-fry, bok choy stalks are firm, but not tough.

Look for long bleach-white, well-shaped and unblemished stalks. Dark green leaves are highest in vitamin content and flavor.

Avoid bok choy with deformed stalks, brown spots, yellow leaves or very small stalks or bunches which indicate poor growing conditions.

OASIS has much more information on Asian vegetables.

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