Baby bok choy (Brassica rapa subsp. chinensis) is a young, tender member of the Brassicaceae, or cruciferous, vegetable family. It has crisp, juicy white or pale green stems and tender dark green leaves with a mild, slightly sweet cabbage flavor. Baby bok choy is harvested before reaching full maturity, giving it a more delicate texture than larger bok choy and making the entire plant easy to cook and eat. It provides vitamin C, folate, calcium, beta-carotene, vitamin K1, and glucosinolates characteristic of cruciferous vegetables. Baby bok choy cooks quickly and is especially well suited to stir-fries, soups, curries, steaming, braising, and roasting.