Name: Brassica chinensis, bok choy in Cantonese means “white vegetable”, also known as Chinese Cabbage.
Origins: Chinese cabbage was studied for its medicinal qualities during the Ming Dynasty. The vegetable then spread to northern China before being introduced to Korea where it became a staple vegetable for making kimchi. Now commonly available in North America, Bok Choy is a staple ingredient in Asian cuisine.
Peak Season: Late winter to early summer. Read More