One of the most beautiful sights in the summer garden is the deep, rich green color of bok choi leaves, bunched like a bouquet, standing above the creamy white stalks that support them. The form and intense shades of the plant almost — almost — keep us from reaching down and cutting it off at ground level. There’s only one thing we like better than growing bok choy in the garden: the sight of this cabbage family member chopped, stir-fried (maybe with some garlic) and heaped next to a dollop of brown rice.
Bok choi or pak choi, or pak choy is a cool weather crop that does best planted in early spring or late summer. It can be successfully sown mid-season if it’s harvested very young before it has a chance to go to seed (strangely, very cool weather will also cause it to go to seed). Cabbage moths and other pests are more active in late summer so you’ll want to protect your plants with row covers. The secret to growing attractive, loosely bunched, erect choi is to plant sparingly and thin judiciously, allowing as much as eight inches between the larger varieties. The good news is that the thinnings can be added to stir-fry no matter their size. (more…)