| Bok Choy |
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| File size | 678857 |
| Original date | 2/17/07 1:44 PM |
| Resolution | 2048 x 1536 |
| Flash | Flash did not fire, auto |
| Focal length | 8.0mm |
| Exposure time | 1/595s |
| Aperture | 5.5 |
| Focus Distance | |
| Metering Mode | Partial |
| Camera make | NIKON |
| Camera model | E3700 |
| Sensor type |
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 ntroduced |
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Photo: |
Botanical name: Brassica rapa subsp. chinensis Family: Brassicaceae (Mustard family)
Synonyms: Brassica chinensis
Synonyms: Brassica chinensis
Bok Choy is an annual or rarely biennial plant with
taproot not fleshy, cylindric. Basal leaves are usually more than 20,
strongly forming rosette, not forming compact heads. Leaf-stalk is
fleshy or thickened, semiround or transversely oblong in cross section,
wingless. Leaf blade is entire or repand. The plant blooms with yellow
flowers.
Bok choy is one of the best vegetables to include in a stir fry.
Simply roughly chop the whole plant and add it to the dish near the end
of cooking. Alternatively, it can be added to soup, curry or
casserole. Bok Choy is native to China, widely cultivated elsewhere.
Flowering: Apr-May.
| Identification credit: Tabish | Photographed in Garden of Five Senses, Delhi. |
• Is this flower misidentified? If yes,