Bok choy (also known as pak choi or Chinese cabbage) is not one of the more commonly consumed vegetables in the Michiana area, but it should be! Originally from China, this leafy green is a descendant of the mustard plant. Unlike the typical varieties of cabbage, bok choy does not form a head; instead, it grows upward, with white stalks and clusters of dark green leaves, similar to celery.

The flavor of bok choy mimics green cabbage and other members of the Brassica family, to which it belongs. The entire plant, from the stems to the leaves to the flowers, is edible. You can consume it raw or cooked, but the flavors will be stronger when raw. Its mild flavor pairs perfectly with the bold and umami-packed Asian dishes it is so often used in. You’ll be hooked for life once you’ve tasted bok choy alongside garlic, ginger, sesame, soy sauce and seafood.

Not only is bok choy delicious and rich in antioxidants, vitamins and minerals, it’s also one of the easiest vegetables to cook with. The crisp stalks and tender leaves can be added raw to any salad or sandwich. Because bok choy takes about 5 minutes to cook, it’s often tossed into stir-fries, noodle dishes or soups, taking on an even brighter shade of green and adding a satisfying texture and freshness. It also holds up well in preparations such as kimchi (or other pickled vegetable concoctions).

You’ll find baby bok choy and full-grown mature varieties on the market shelves. Baby bok choy is harvested when the plant is young and will be more tender, sweeter and milder in flavor. They can be used interchangeably, but baby bok choy’s smaller size is more suitable for cooking whole or halved. Select larger varieties when the recipe calls for chopping. Regardless of the size, avoid stalks that have become limp and leaves that have started to yellow and wilt. Select bok choy with firm stalks and fresh green leaves.

Avoid washing your bok choy until time to consume; this prevents it from wilting too quickly. Loosely wrap in a damp paper towel or place in a mesh bag and store in the crisper drawer of your refrigerator for up to 1 week. Wash away any dirt that may be trapped in the stalks before consuming. To freeze, blanch in boiling water for 2 minutes and then plunge into an ice bath until cool. Store in an airtight container or zip-seal bag in the freezer for up to 1 year. Add frozen bok choy to soups, stir-fries, noodles or dumpling fillings.

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is Edible Michiana’s recipe editor, stylist and photographer based in Goshen, Indiana. She can be found cooking, eating and photographing local food in her home or exploring Michiana with her family. You can find more of her photos, styling and motherhood musings on her Instagram @mywildhaven.