View source for Bok choy

{{Short description|Subspecies of flowering plant}}
{{Infobox cultivar
| name = Bok choy
| image = File:Bok Choy (49553125456).jpg
| image_caption = ''Brassica rapa'' subsp. ''chinensis''
| species = ''[[Brassica rapa]]''
| group = Chinensis
| origin = [[China]], 5th century AD<ref name=sanderson>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=115 |isbn=0415927463}}</ref>
}}
'''Bok choy''' ([[American English]], [[Canadian English]], and [[Australian English]]), '''pak choi''' ([[British English]], [[South African English]], and [[Caribbean English]]) or '''pok choi''' is a type of [[Chinese cabbage]] (''[[Brassica rapa]]'' subsp. ''chinensis'') cultivated as a [[leaf vegetable]] to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of [[Brassica juncea|mustard greens]]. Its flavor is described as being between [[spinach]] and [[water chestnut]]s but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.<ref>{{cite web|author=Joey Bruno|url=https://thrivecuisine.com/taste-test/what-does-bok-choy-taste-like/|title=What Does Pak Choi Taste Like?|date=2 March 2019|publisher=Thrive Cuisine|access-date=13 December 2021}} {{web archive|url=https://web.archive.org/web/20250321170325/https://thrivecuisine.com/taste-test/what-does-bok-choy-taste-like/|date=21 March 2025}}</ref><ref>{{cite journal|author1=Stephanie U. Celucia|author2=Robert C de la Peña|author3=Neilyn O. Villa|url=https://philjournalsci.dost.gov.ph/images/pdf/pjs_pdf/vol138no2/pdfs/Genetic_characterization_of_Brassica_rapa.pdf  |title=Genetic Characterization of Brassica rapa chinensis L.,B. rapa parachinensis (L. H. Bailey) Hanelt, and B. oleracea alboglabra (L. H. Bailey) Hanelt Using Simple Sequence Repeat Markers |date=December 2009|journal=Philippine Journal of Science|volume=138|issue=2|ISSN=0031-7683|publisher=Bureau of Science, [[Manila]]|access-date=16 February 2023}} {{web archive|url=https://web.archive.org/web/20250320070941/https://philjournalsci.dost.gov.ph/home-1/30-vol-138-no-2-december-2009/392-genetic-characterization-of-brassica-rapa-chinensis-l-b-rapa-parachinensis-l-h-bailey-hanelt-and-b-oleracea-alboglabra-l-h-bailey-hanelt-using-simple-sequence-repeat-markers|date=20 March 2025}}</ref>

''Chinensis'' varieties are popular in [[southern China]], [[East Asia]], and [[Southeast Asia]]. Originally classified as ''Brassica chinensis'' by [[Carl Linnaeus]],{{Citation needed|date=June 2014}} they are now considered a subspecies of ''[[Brassica rapa]]. ''They are a member of the family [[Brassicaceae]].

==Spelling and naming variations==
{{Infobox Chinese
| title = Cooked bok choy
| pic = Bokchoycooked.jpg
| c = {{linktext|青菜}},<br />{{linktext|小白菜}}
| p = qīngcài,<br />xiǎobáicài
| gr = chingtsay,<br />sheaubairtsay
| bpmf = ㄑㄧㄥ ㄘㄞˋ,<br />ㄒㄧㄠˇ ㄅㄞˊ ㄘㄞˋ
| mi = {{IPAc-cmn|q|ing|1|.|c|ai|4}},<br />{{IPAc-cmn|x|iao|3|.|b|ai|2|.|c|ai|4}}
| wuu = tsching tsae
| altname = Cantonese and Southern Min name
| c2 = {{linktext|白菜}}
| j2 = baak<sup>6</sup> coi<sup>3</sup>
| y2 = baahk choi
| ci2 = {{IPA|yue|pàːk tsʰɔ̄ːy|}}
| poj2 = pe̍h-chhài or<br />pe̍eh-chhài
| kanji = {{linktext|青梗菜}}
| katakana = チンゲンサイ
| romaji = chingensai
| hanja = 靑莖菜
| hangul = 청경채
| rr = cheonggyeongchae
| hide = no
}}

Other than the term "Chinese cabbage", the most widely used name in North America for the ''chinensis'' variety is ''bok choy'' ([[Cantonese]] for "white vegetable") or ''siu bok choy'' ([[Cantonese]], for "small white vegetable", as opposed to ''dai bok choy'' meaning "big white vegetable", referring to the larger [[Napa cabbage]]). It is also sometimes spelled as ''pak choi'', ''bok choi'', and ''pak choy''. In the UK, South Africa, and the [[Caribbean]] the term ''pak choi'' is used. Less commonly, the names ''Chinese chard'', ''Chinese mustard'', ''celery mustard'', and ''spoon cabbage'' are also used.

There are two main types of bok choy, collectively called {{lang|zh|小白菜}} ''xiǎo bái cài'' ("small white vegetable") in Mandarin. One is white bok choy ({{zh|c=奶白菜|l=milky white vegetable}}) with dark green blades and white stalks, which is primarily cultivated in [[South China]], and in [[Cantonese]] it is simply called ''baak choi'' ({{zh|c=白菜|l=white vegetable|}}; the same characters pronounced ''bái cài'' by Mandarin speakers are preferably used for [[Napa cabbage]]<ref>{{Cite web |title=''Brassica rapa'' var. ''glabra'' in Flora of China |url=http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=241000006 |access-date=2022-04-28 |website=efloras.org}}</ref>). The other is green bok choy ({{zh|c=青白菜|l=green white vegetable}}; {{zh|c=青菜|l=green vegetable}}; {{zh|c=上海青|l=Shanghai green}}; {{zh|c=青梗菜|l=green-stalk vegetable}}; {{zh|c=小唐菜|l=small Chinese vegetable}}) with light green stalks, which is more common in [[East China]]; the young and tender plants of green bok choy is called baby bok choy ({{zh|c=雞毛菜|l=chicken-feather vegetable}}), which is less crisp and therefore may become too soft if overcooked.<ref>{{Cite web|url=https://www.cooksillustrated.com/how_tos/10526-regular-vs-shanghai-baby-bok-choy|title = Regular vs. Shanghai Baby Bok Choy &#124; Cook's Illustrated}}</ref>

In Australia, the [[New South Wales Department of Primary Industries]] has redefined many [[Orthographic transcription|transcribed]] names to refer to specific cultivars. They have introduced the word ''buk choy'' to refer to white bok choy and redefined ''pak choy'' to refer to green bok choy.<ref>{{cite web | date=2009-10-22 | title=Help is on the way for consumers confused by the wide array of Asian vegetables on sale | url=http://www.dpi.nsw.gov.au/aboutus/news/releases/agriculture_news/2005/asian-vegetables | access-date=2011-09-08 | archive-url=https://web.archive.org/web/20070820080605/http://www.dpi.nsw.gov.au/aboutus/news/releases/agriculture_news/2005/asian-vegetables | archive-date=2007-08-20}}</ref><ref>{{cite web | title=Asian vegetable names | url=https://industry.nt.gov.au/__data/assets/pdf_file/0009/227628/av1.pdf | url-status=live | archive-url=https://web.archive.org/web/20061030034604/http://www.agric.nsw.gov.au/reader/veg-general/asian-vegetable-names.pdf | archive-date=2006-10-30}}</ref><ref>{{cite web | url=https://ausveg.com.au/app/data/technical-insights/docs/VG04031.pdf | title=Improving Market Access for Asian Vegetables | first=Jenny | last=Ekman | publisher=Rural Industries Research and Development Corporation | date=October 2008 | access-date=2023-12-06 }}</ref>

==Uses==
===Cooking===
{{Cookbook|Bok Choy}}
Bok choy cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook faster than the stem. It is often used in similar ways to other leafy vegetables such as spinach and cabbage.<ref>{{Cite web |title=Pak choi |author= |work=BBC Good Food |date= |access-date=2 February 2022 |url= https://www.bbcgoodfood.com/glossary/pak-choi-glossary}}</ref> It can also be eaten raw.<ref>{{Cite web |title=Can You Eat Bok Choy Raw |work=Leftover Guide |date=6 August 2023|access-date=7 August 2023 |url= https://leftoverguide.com/can-you-eat-bok-choy-raw/|last1= Smith|first1= Emma}}</ref> It is commonly used in salads.

===Preserving===
Dried bok choy is saltier and sweeter. Pickled bok choy remains edible for months.<ref name="homestratosphere">{{cite web |title=6 Ways to Store Bok Choy so It Lasts Longer |url=https://www.homestratosphere.com/how-to-store-bok-choy/ |website=Homestratosphere |access-date=20 February 2023 |date=20 May 2019}}</ref> Immature plants have the sweetest, tenderest stems and leaves.<ref name="gardeningknowhow">{{cite web |title=Harvesting Bok Choy Plants: How And When To Pick Bok Choy |url=https://www.gardeningknowhow.com/edible/vegetables/bok-choy/bok-choy-harvesting.htm |website=Gardening Know How |date=29 July 2012 |access-date=20 February 2023 |language=en}}</ref>

==Nutritional value==
{{nutritionalvalue | name=Bok choy, raw<br/>(chinensis, <!--spelled pak choi here unlike rest of article because that's how USDA website spells it.-->pak choi) | kJ=54 | protein=1.5 g | fat=0.2 g | carbs=2.2 g | fiber=1.0 g |water=95.3 g| sodium_mg=65 | calcium_mg=105 | iron_mg=0.80 | magnesium_mg=19 | potassium_mg=252 | manganese_mg=0.16 | vitC_mg=45 | betacarotene_ug=2681 | vitA_ug=243 | vitK_ug=46 |thiamin_mg=0.04 | riboflavin_mg=0.07 | niacin_mg=0.5 | pantothenic_mg=0.09 | vitB6_mg=0.19 | folate_ug=66|note=[https://web.archive.org/web/20161221131600/https://ndb.nal.usda.gov/ndb/foods/show/2894?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=chinese+cabbage&offset=&format=Full&new=&measureby= Link to Full Report in USDA Nutrient Database]}}

The raw vegetable is 95% water, 2% [[carbohydrates]], 1% [[protein (nutrient)|protein]] and less than 1% [[fat]]. In a {{convert|100|g|oz|abbr=off|adj=on|frac=2}} reference serving, raw bok choy provides 54 kilojoules (13 food [[calorie]]s) of [[food energy]] and is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]] (30% DV), [[vitamin C]] (54% DV) and [[vitamin K]] (44% DV), while providing [[folate]], [[vitamin B6]] and [[calcium]] in moderate amounts (10–17% DV).

==History==
{{Expand section|date=April 2022}}
Bok choy evolved from the [[mustard plant]] in China, where it has been cultivated since the 5th century CE.<ref name=sanderson/> It can be traced to the [[Yangtze Delta|Yangtze River delta area]], one of the world's oldest agricultural regions.<ref>{{Cite web |title=Bok Choy |url=https://www.northcoastgrowersassociation.org/bok-choy.html |access-date=2025-01-28 |website=North Coast Growers' Association|language=en}}</ref> It also has been traced to the [[Yellow River]] Valley where archaeologists found Chinese cabbage seeds dating back 6,000 years.<ref>{{Cite web |last=Features |first=Mary H. Dyer last updated in |date=2018-11-29 |title=Bok Choy History And Uses |url=https://www.gardeningknowhow.com/tbt/bok-choy-history-uses |access-date=2025-01-28 |website=gardeningknowhow |language=en}}</ref>

As bok choy grew in use, it spread to other parts of Asia and was eventually cultivated in countries such as Japan, Malaysia, Indonesia, and the Philippines. Bok choy plantations were present in Japan and Malaya by the early 19th century. In Malaya, bok choy was not commonly consumed by the poor.<ref name=":0">{{Cite web |title=Pak Choi |url=https://www.nlb.gov.sg/main/article-detail?cmsuuid=036310ef-ab08-4555-8c49-5b6358d790eb |access-date=2025-01-28 |publisher=National Library Board, Singapore}}</ref> 

The vegetable was introduced to Europe in the mid-18th century. A Swede named Osbeck brought bok choy seeds to Europe during the same time period Jesuit missionaries brought similar strains of the vegetable to German scientists working in Russia.<ref name=":0" /> Bok choy was introduced to North America in the 19th century, but did not gain in use for another century.<ref name=":0" />

==Gallery==
<gallery widths="175">
Young Bok Choy in garden.jpg|Young bok choy plants in garden
Bok Choy.JPG|Bok choy
Bokchoy.jpg|White bok choy
Baby Pak Choi (01).JPG|Green bok choy
Pak-ch.jpg|Bok choy plant in side view
Bokchoy flower.jpg|Bok choy has yellow flowers
</gallery>

==See also==
*[[Gai lan]]
*[[Choy sum]]
*[[List of leaf vegetables]]
*'''''<small>{{Portal-inline|Food}}</small>'''''

==References==
{{Reflist|30em}}

==External links==
*{{Commons category-inline|Brassica rapa subsp. chinensis}}

{{Brassica}}
{{Taxonbar|from=Q165178}}
{{Authority control}}

[[Category:Asian vegetables]]
[[Category:Brassica]]
[[Category:Cantonese cuisine]]
[[Category:Leaf vegetables]]