Bok Choy, White-Stem
This is the traditional Asian vegetable with thick juicy white ribs and mild green leaves. Makes a nice salad green when young, and the crunchy mature stems and leaves are one of the most popular vegetables for stir-fry, braising, soups, and dipping, like a celery crossed with a cabbage..... Very easy in the kitchen--no waste, no peeling, just slice it and cook very briefly. Fast-growing, and works well sown in succession all summer and into the fall.