Baby bok choy is a cruciferous vegetable of the brassica family, which also includes broccoli, kale, collard greens, cabbage, mustard greens, cauliflower, Brussels sprouts, and even arugula. Also called Chinese cabbage, bok choy is an excellent source of vitamin C, beta carotene, and vitamin K. Leafy greens do best when the weather is on the cooler side, so the main season for this delicate green is the spring and fall. 

A staple in many Asian cuisines, add baby bok choy to a stir-fry with snow peas, mushrooms, and spring onions. Alternatively, add a few drops of soy sauce to roasted baby bok choy and garlic for a simple but delicious recipe.