Baby bok choy
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Baby bok choy, a tender and versatile Asian leafy green, is prized for its crisp stems and delicate leaves. Proper storage is essential to maintain its fresh texture and vibrant flavor, ensuring it remains a delicious addition to stir-fries, soups, and salads. Learn how to extend the life of this nutritious vegetable and prevent food waste.
Storage Time
Fresh baby bok choy typically lasts 3–5 days in the refrigerator, while properly blanched and frozen bok choy can be stored for 6–8 months.
Temperature
Keep baby bok choy refrigerated at a cool 0–4°C (32–40°F) to maintain its crispness and slow down spoilage. Avoid storing it on the counter at room temperature, as it will wilt quickly.
Freezing
To freeze baby bok choy, first wash and trim the greens thoroughly, separating the leaves from the stems if desired. Blanch the whole or chopped bok choy in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain very well and pat dry to remove excess moisture. Pack into airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Label with the date. When ready to use, thaw overnight in the refrigerator or add directly to cooked dishes; expect a slightly softer texture compared to fresh.
Signs of Spoilage
- Yellowing or browning leaves, especially around the edges, indicating a significant loss of freshness and nutrient content.
- A slimy or mushy texture on the stems or leaves, which is a clear sign of bacterial growth and advanced decay.
- A strong, unpleasant, or sulfur-like odor that is distinct from its natural mild, fresh scent.
- Dark spots, mold growth, or any visible signs of deterioration on the leaves or stalks.
