This widely grown Asian green, also called bok choy, has smooth green leaves and thick white leaf stalks. It is one of the most popular Asian vegetables and a main ingredient in chow mein and stir-fries. Can be steamed, stir-fried, and braised. Used in soups, for ohitashi, and pickles.

This eye-catching purple baby bok choy has purple leaves and thick lime green leaf stalks. It is loaded with high levels of antioxidants with anti-aging properties as well as a sweet, rich flavor that is perfect for the wok, grill or in salads. This variety also produces about three times as much vitamin A as regular green type varieties.

Vigorous hybrid with medium sized, spoon-shaped red-violet leaves and a mild, sweet mustard flavor. Harvest from baby leaves for salads to full maturity.

Tender, light green, spoon-shaped leaves with thick, white ribs. 14-18 inches tall. Crisp and mild, great for Asian cooking. Stems make a good celery substitute. Cold­ resistant, extended harvests. Pak Choi is often called Bok Choy