How To Properly Store Fresh Bok Choy

Also known as Chinese cabbage, bok choy is a versatile vegetable that can be used in everything from salads and side dishes to soups and stir-fries. It's also loaded with nutrients, including antioxidants, fiber, minerals, and vitamins. Although it's most frequently used in Asian dishes, bok choy can be found in many farmers markets, grocery stores, and supermarkets, not just Asian-themed ones. If you've picked up some bok choy recently and don't plan to use it the same day, it's important to know how to store it properly.

Bok choy needs moisture, but the water amount is important — too little, and it wilts; too much, and it rots. To properly store fresh bok choy, wrap it in a damp paper towel or cloth and store it in an unsealed plastic bag in the crisper drawer of your fridge, which maintains a higher humidity level than elsewhere in the fridge and is ideal for many vegetables. Keep bok choy away from ethylene gas producers, such as apples and bananas, which will shorten the life span of bok choy. It's also best not to wash bok choy before storing, as that would introduce too much moisture that can cause it to decay faster. Stored properly, bok choy should be good in the fridge for up to a week.

To extend the life of your bok choy, it also helps to know how to select bok choy. Look at both the leaves and the stems. The leaves should be bright and vibrant green, and free of any holes or yellow or brown spots, while the stems should be firm and bright white or light green. Avoid any bok choy with bruises or that feels mushy or rubbery.

You can also freeze bok choy to further extend its shelf life. It's best to blanch your bok choy before freezing: Clean and boil the bok choy for two minutes and then dunk it in cold water for 2 minutes; remove as much moisture as possible using a colander, salad spinner, or paper towels, then freeze in an airtight freezer bag or container. Stored properly in the freezer, the bok choy should be good for 12 months.