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Bok Choy (Joi Choi) is a premium hybrid bok choy cultivar producing large, crisp white stems and dark-green glossy leaves with exceptional flavor — sweeter and more tender than many varieties, with minimal bitterness. Maturing in just 45–50 days, Joi Choi is a cool-season crop that thrives in zones 3–9 during spring and fall when temperatures stay between 50–75°F. It's one of the most versatile Asian greens available: the stems are ideal for stir-fries, soups, and braising, while the tender leaves work raw in salads. Joi Choi's bolt resistance is superior to most bok choy varieties, giving a longer harvest window before the plant flowers and loses quality.
Direct sow Joi Choi 1/4 inch deep in early spring (4–6 weeks before last frost) or late summer (8 weeks before first fall frost). Thin to 8–12 inches apart. Water consistently — inconsistent moisture causes bolting and bitter flavor. Provide rich, moist, well-drained soil with plenty of nitrogen for rapid, leafy growth. Side-dress with a balanced liquid fertilizer 3 weeks after planting. Harvest individual outer leaves for a sustained cut-and-come-again yield, or cut the whole head at ground level when 10–12 inches tall. In hot weather, provide afternoon shade with shade cloth to extend the harvest window. Flea beetles are the primary pest — row covers from planting to harvest nearly eliminate the problem.
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