Choose bok choy with nice green leaves, without marks or blemishes.

The stem should be crisp and the stalks very white.

Baby bok choy is tender and mild.

Keep in a cool, dark place; refrigerate without washing.

Not recommended for freezing.

Thoroughly washing the leaves will take away their initial bitterness.

Cut off the hard root end.

Its slightly piquant flavor enhances any vegetable dish. Serve it raw or cooked, in salads, braised, Indonesian-style or sautéed with ginger and soy sauce.

Cook like Swiss chard.

• Make soup by cooking it in chicken stock flavoured with ginger.
• Chop and sauté in a wok with a little oil and soy sauce.
• Braise with slices of fish or duck legs.
• Stir fry with asparagus and a touch of garlic.
• Use as an accompaniment to monkfish with a drizzle of cream and sherry.
• Pickle it in vinegar.
• Make a Thai salad: bok choy, strips of cooked chicken, bean sprouts, lime and chili vinaigrette.

Choose bok choy with nice green leaves, without marks or blemishes.

The stem should be crisp and the stalks very white.

Baby bok choy is tender and mild.

Keep in a cool, dark place; refrigerate without washing.

Not recommended for freezing.

Thoroughly washing the leaves will take away their initial bitterness.

Cut off the hard root end.

Its slightly piquant flavor enhances any vegetable dish. Serve it raw or cooked, in salads, braised, Indonesian-style or sautéed with ginger and soy sauce.

Cook like Swiss chard.

• Make soup by cooking it in chicken stock flavoured with ginger.
• Chop and sauté in a wok with a little oil and soy sauce.
• Braise with slices of fish or duck legs.
• Stir fry with asparagus and a touch of garlic.
• Use as an accompaniment to monkfish with a drizzle of cream and sherry.
• Pickle it in vinegar.
• Make a Thai salad: bok choy, strips of cooked chicken, bean sprouts, lime and chili vinaigrette.