Bok choy.

Bok choy has smooth pale stalks and soft dark leaves, with a clean, mild taste that is never harsh. Small heads can be cooked whole or halved, which makes it one of the easiest greens to prepare for a family meal.

Ways to use it

• Halve lengthwise and stir fry with garlic and a splash of soy sauce.
• Steam for a few minutes and finish with a little sesame oil.
• Add to clear soups and noodle bowls near the end of cooking.
• Simmer in a light broth with mushrooms and tofu.
• Separate the leaves from the thick stalks, and start the stalks first.

Storing it

Bok choy is a leafy green and keeps best cold and humid. Place the unwashed heads in a container lined with paper towels and keep them in the fridge drawer, using them within 1 to 2 days. Wash just before cooking, and rinse between the stalks, where soil can collect. Small insect marks do not say much about quality. Wilting, rot and smell do.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.