All About Bok choy
Your complete guide to bok choy - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Bok choy Last?
Storage times and freshness tips for bok choy in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
freezer (blanched)8-12 months
Signs of Spoilage
Severe freezer burn (large dry, discolored patches), off-flavors (though less common if blanched and stored correctly), significant degradation of texture (excessive mushiness even for frozen vegetables).
How to Check
Visual: While some ice crystals are normal, excessive freezer burn indicates quality loss. Smell: Once thawed, it should not have a strong off-odor. Texture: It will be softer than fresh once thawed, but shouldn't be completely disintegrated.
Storage Tips
To freeze, first wash and chop the bok choy. Blanch by boiling for 2-3 minutes, then immediately plunge into ice water to stop cooking. Drain thoroughly, pat dry, and pack into freezer-safe bags or containers, removing as much air as possible. Label with the date to track freshness.
raw in fridge3-7 days
Signs of Spoilage
Yellowing or browning leaves, wilting, sliminess on leaves or stems, soft or mushy spots, strong unpleasant odor.
How to Check
Visual: Look for vibrant green leaves and crisp white stems. Avoid any with yellow, brown, or black spots. Touch: Leaves should be firm and crisp, not limp, soggy, or slimy. Stems should be firm. Smell: Fresh bok choy has a mild, earthy scent. A strong, sulfurous, sour, or putrid odor indicates spoilage.
Storage Tips
Store unwashed in a loose plastic bag or a perforated bag in the crisper drawer of your refrigerator. Excess moisture can accelerate spoilage, so avoid washing until just before use. Ensure good air circulation.
cooked in fridge3-4 days
Signs of Spoilage
Dull or darkened color, mushy texture, sour or off-smell, visible mold growth.
How to Check
Visual: Check for any signs of mold (fuzzy growth) or significant discoloration. Touch: Cooked bok choy should not be excessively slimy or mushy beyond its cooked texture. Smell: It should smell fresh and like cooked bok choy, not sour, fermented, or putrid.
Storage Tips
Store cooked bok choy promptly in an airtight container in the refrigerator to prevent bacterial growth and absorption of other odors. Cool completely before refrigerating.