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Bok Choy Flowers
Inventory, bunch : 0
This item was last sold on : 05/07/17
Bok choy flowers evolve out of the plant's thin stems. The flowers grow in brilliant yellow umbel clusters. They are delicate in size and texture, yet their flavor is bold. Notes of black pepper and mustard saturate the palate and the flavor lingers similar to the nature of spices. When Bok choy is at its flowering stage the rest of the plant is still edible, the leaves tender, yet the stems may begin to get a bit tough.
Bok choy flowers are available in the spring.
Bok choy is a cultivar of Chinese cabbage. There are two species of Chinese cabbage: the Chinensis and the Pekinensis. 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 flowers occur on the plant at the plant's August maturity. As Bok choy is a cool season crop, lengthening hours of sunshine and increasing warmth emerge from winter and plants left in field will naturally flower. This seasonal trigger sends the plant's seeds out in a bloom. If the plants are not harvested at their flowering stage, the Bok choy will eventually go to seed.
Bok choy flowers do have a limited use as a culinary ingredient, though when they are utilized, they always elevate the appropriate dish they accompany. The singular most effective and popular use is as a garnish. The flowers can also be left to dry and used similar to the seed of the plant, in which they will develop an earthier flavor. Bok choy flowers can finish dishes both cold and hot, including salads, raw, seared and grilled seafood dishes, appetizers, tacos and chilled soups. Complimentary pairings include arugula, basil, mint, albacore, melon, including watermelon and honeydew melon, chiles, citrus, especially tangerine, grapefruit and lime, olives, fresh Shelling beans, squash and squash blossoms, cheese, specifically feta and burrata and spices such as cumin, fennel and coriander.
Bok choy is native to China, originally confined to the Yangtze River Delta, where it has been cultivated for thousands of years. Its name is derived from the Chinese name for "soup spoon" because of the shape of its leaves. Bok choy found its way via trade routes to Korea in the 14th century during the Joseon Dynasty where it would become a key ingredient in kimchi. Although Bok choy will be first and foremost associated with Chinese cuisine, as the result of the massive Chinese diaspora of the 19th century, it is now inherently embedded in cuisines throughout the Americas. Bok Choy flowers are a fresh market item, found primarily in farmers markets and Asian markets.
Recipes that include Bok Choy Flowers. One is easiest, three is harder.
|Laila Loves Lettuce||Bok Choy Blossoms with Garlic and Tofu|
|An Open Cupboard||Bok Choy Flowers with Grapefruit Jewels|
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