Raw / fresh
Use young tender leaves fresh in salads, wraps, bowls, sandwiches, or as a garnish where suitable.
Brassicas
Bok Choy growing guide
Fast-growing Asian brassica with crisp stems and tender leaves. Ready in as little as 6 weeks. Ideal for stir-fries and soups. Bolts quickly in heat.
4-7 daysGermination
45-60 daysHarvest
20 cmSpacing
0.5 cmSow depth
Full/PartSun
HardyFrost
2.5 cm/weekWater
6-7.5pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Apr - Aug | Apr - Aug | May - Oct |
| Subtropical | Feb - Aug | Feb - Aug | Mar - Oct |
| Mediterranean | Feb - Sep | Feb - Sep | Mar - Nov |
| Temperate | Feb - Sep | Feb - Sep | Mar - Nov |
| Cool | Feb - Sep | Feb - Sep | Mar - Nov |
| Arid | Mar - Aug | Mar - Aug | Apr - Oct |
Cooking and eating ideas
A quick garden-to-table guide for using Bok Choy after harvest.
Cooked
Wilt, steam, stir-fry, braise, add to soups, fold into omelettes, or use in savoury bakes.
Store / preserve
Use fresh, blanch and freeze sturdy greens, ferment, or make herb-style pastes depending on the crop.
Try: Fresh salad, Garlic stir-fry, Soup greens, Wilted side.
Good companions
Onion, Garlic, Rosemary
Avoid near
Tomato, Strawberry
Growing note
Best sown in autumn and spring. Provide shade in hot weather to delay bolting.
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