Bokchoy, pak choi or pok choi is a type of Chinese cabbage cultivated as a leaf vegetable to be used as food. BokChoyHistory. Archeologists have discovered 6,000-year-old Chinese cabbage seeds in China's Yellow River Valley.Medicinally, bokchoy has been used to treat coughs and cold, or to sooth upset stomachs. A poultice of the leaves soothes minor skin irritations. Information about BokChoy including applications, nutritional value, taste, seasons, availability, storage, restaurants, cooking, geography and history. Bokchoy is a type of Chinese cabbage. People also call it pak choi, boc choy, or pok choi. It belongs to the same plant family as regular cabbage. However, bokchoy is not stringy like some other cabbages. History. Bokchoy belongs to the cabbage family. Being from Asia, Linnaeus classified it as a unique genus. The name bokchoy (白菜) means “white vegetable” in Cantonese. Many believe it to be the oldest cabbage variety since the 5th century. Bokchoy. Taxonomy and Description. Nomenclature. History and Cultivation. Culinary Applications. Nutritional Profile. References. BokchoyHistory and Origin. Bokchoy, also known as Chinese cabbage, has a rich history that traces back to China. It has been cultivated and enjoyed for centuries, particularly in East Asian cuisines. Bokchoy, also known as Chinese cabbage, bai cai and pak choi, is a much-loved vegetable in Asia. Its mild flavor makes it a favorite accompaniment in stir fries, soups, steamed dishes, dim sum, fried rice and noodles. All About BokChoy: The Basics. Let’s start by getting to know the star of the show. Understanding its flavor, name, and what parts to use is the first step to making it a regular on your dinner table. What Does BokChoy Taste Like? This is probably the most important question! Bokchoy is a vegetable. botanical information. origin. history.History: Bokchoy was used in Chinese cooking by the fifth century C.E. nutritional information Friday, . Grilled BokChoy (A story of a picky eater reformed by the farm share).For more recipes usingbokchoy, please see my BokChoy Recipes Collection, part of the Visual Recipe Index by Ingredient. The name “bokchoy” derives from the Cantonese word for “white vegetable.” In English, you may come across a number of transliterations and spellings from bak choi to pak choi and pak choy to simply Chinese white cabbage. History: BokChoy has been cultivated in China for over 1,500 years and was introduced to Europe and America by Chinese immigrants in the 19th century. Uses: Ideal for stir-fries, soups, and salads, it brings an Asian flair to various dishes. BokChoyHistory. The Chinese have been cultivating the vegetable for more than 5,000 years.For optimal freshness, don’t wash bokchoy until you’re ready to use. Unused parts can stay fresh in the refrigerator for up to six days.
