Storage: Store in a plastic bag with a paper towel and use within four to five days.
Preparation: Cut off the thick base of the stalks. Fill a large bowl or salad spinner with cold water, add the bok choy, and swish it around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the bok choy, dump the water, and repeat until bok choy is clean. Dry thoroughly by rolling with towels.
Taste: Sweet, mild. Baby bok choy is even more tender
Nutritional Benefits: Bok choy is one of the most nutrient-dense foods in the world, and it is specifically beneficial for its calcium availability. Bok choy is lower in oxalate, a substance that binds up calcium and prevents it from being absorbed, than most other leafy greens. It is also abundant in cancer-fighting polyphenols. Like all cruciferous vegetables, more cancer-preventative compounds are produced when bok choy is chopped before using. However, many people enjoy the visual appeal of whole baby bok choy in a dish. You can’t go wrong either way with this powerhouse vegetable!