Safe from 6 months. Bok choy provides calcium, vitamin A, vitamin C, vitamin K, and folate. It is a strong non-dairy calcium source, important for babies who cannot or do not consume dairy.
Raw bok choy has crisp, juicy stems with a mild, clean crunch and tender leaves that taste faintly of cabbage with no bitterness. Cooking softens the stems to a silky texture and brings out a gentle sweetness in both the stalks and leaves. It pairs naturally with ginger, garlic, sesame, soy, rice, and mild broths.
Separate leaves from stalks (stalks need longer cooking). Steam or stir-fry leaves until very soft. Finely chop and mix into rice or soft grains.
Well-cooked leaves and tender stalks, chopped small. Great in light stir-fries.
Stir-fries, soups, steamed, raw in salads (baby bok choy).
Ingredients
Steps
Freeze without the sesame oil for up to 2 months. Add sesame when reheating if desired.
Garden notes
Cool-season crop. Bolts quickly in heat. Baby bok choy (small variety) is ready earlier and more tender.
Fast-growing Asian green - ready in 30-50 days depending on variety.
Harvest for baby
Steam until the stems are completely tender. The mild flavor works well for babies new to greens.
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