However you spell it (it means "white vegetable" in Cantonese), I harvested, cooked, and ate it for dinner! Sauteed in a little olive oil, a bit of garlic and ginger (I cheated and used powdered), it was tasty. I prefer it in won ton soup, where you get just bit of it. The stems didn't get a bulbous as the kind in the groceries, or else that is a different variety from mine.
|Bok Choy - something small nibbled a bit on the leaves.|