The Bok Choy White Stem, 'Brassica rapa (Chinensis Group)', is two vegetables in one with tasty spinach-like leaves and crunchy sweet stems. The succulent leaves have a mild Swiss chard mustard flavor and are very tender and tasty. They are used in stir-fries with beef, pork and seafood. They are great in salads when the leaves are young. Drop into soup and simmer just long enough for leaves to become limp. Steam them like spinach for a tasty side dish. White Stems are also called White Mustard Cabbage or Pak Choy.

Plant as soon as the soil can be worked in the spring. Plant in late summer for fall and early winter harvest. In mild climates, plant in late fall for winter harvest. Bok Choy prefers rich, moist, well drained soil with lots of organic matter. Harvest the heads after 8 weeks, or when the yellow flowers emerge from the center.