Bok Choi is also known as Chinese Cabbage and is in fact related to cabbage as it is a member of the brassica family. While it is normally white stemmed with green leaves, this year we are trying a new red variety that we think is mighty pretty. Like most greens, it grows well in the cooler months of spring and fall. You may notice the flowering stem of the bok choi beginning to form. This is fine as the stems are tender and the flowers edible. Bok Choi can be eaten raw or cooked. Stir fries and soups are the most common use of this nutrient dense vegetable.