Bok choy is native to the Yangtze River Delta area of China, one of the world's oldest agricultural region. Known as bok choi, pak choi, and pak choy, it has been cultivated for over 5,000 years and contains very high levels of vitamins C and A.
Seasonality: Bok choy prefers cooler climates, so is most often found on market tables in Humboldt from fall through spring. Some coastal farmers provide bok choy year round due to the cool and foggy summer days.
Storage
Follow this link to our storage tips page
Preservation: Bok choy can be dehydrated in a food dehydrator or oven. Separate and wash leaves, toss them in olive oil, salt and pepper, and any other spices you like. Dehydrate at 135 for 3 1/2 hours or until desired texture is reached.
Storage
Follow this link to our storage tips page
Preservation: Bok choy can be dehydrated in a food dehydrator or oven. Separate and wash leaves, toss them in olive oil, salt and pepper, and any other spices you like. Dehydrate at 135 for 3 1/2 hours or until desired texture is reached.
