Red Bok Choy Cabbage
Inventory, bunch : 0
This item was last sold on : 12/22/16
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Red Bok choy has deep violet oval shaped blades with translucent and succulent pale green stalks that join at a common base above the root. Though the plant is entirely edible, the leaves are the most tender part of the plant. The coloring actually gives the leaves a more pronounced mustard flavor versus other Bok choy. The stalks are tender firm and succulent with notable cabbage nuances and sweet grassy undertones.
Red Bok choy is available year-round.
Red Bok choy is a member of the Chinensis family. Chinensis varieties do not form heads, rather they grow leafy blades much like celery and mustard. Bok choy's name is derived from the Chinese name for "soup spoon" because of the shape of its leaves.The red pigmentation in the leaves of the Red Bok choy is due to the presence of anthocyanins. Anthocyanins are a type of flavonoid pigment that are responsible for the red, purple and blue colors in plants, leaves, flowers and fruits.
The concentration of anthocyanin polyphenols in Red Bok choy's leaves provide health benefits as dietary antioxidants, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.
Red Bok choy can be used in any recipe calling for Bok choy. It can also be used as a replacement for other cabbages and mustard greens. It can be added to soups, sautéed, steamed and eaten raw. As an all-purpose vegetable, it can add a warm, brothy and umami-like note to savory recipes. Complimentary pairings include garlic, ginger, mushrooms, soy sauce, tofu, pork, white fish, noodles, grains, chicken broth, light bodied vinegars, citrus, ginger and chiles.
Bok choy is native to China, originally confined to the Yangtze River Delta. An archaeological excavation of a Chinese village discovered bok choi seeds that dated back 6,000 years. Bok choy migrated to Japan after the Russo-Japanese War during 1904-1905. Japan would embrace Bok choy as a principle vegetable within its cuisine. Red Bok choy is a hybrid Bok choy with very limited commercial production. As Bok choy was confined to China for thousands of years, Red Bok choy is available only readily in Asian markets and farming communities.
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