Bok Choy vs. Leeks: Two Tasty Veggies Worth Learning All About

If you’ve ever whipped up some Asian cuisine or thought about getting Roman on some risotto, you’ve probably heard of both Bok choy and leeks. The two veggies are delicious and highly flavorful, but some folks aren’t so sure what the differences are: Bok choy vs. leeks.

Well, here’s the chance to learn how the two plants have made their way into cuisine around the world, what they’re good for, some distinctions between the two plants, and how you can use them to potentially boost your health, simply by eating them.

Key Differences Between Bok Choy and Leeks

There are many key differences between these two plants, starting with their classification and family. They’re both used for a wide varieties of cuisines and even have some similar origins. But they have some major differences that affect how they’re used in those meals and why you might opt to add either one (or both!) into your regular dietary plan.

Bok Choy vs. Leeks: Classification

Brassica rapa subspecies Chinensis is more commonly known as Bok choy. The plant belongs to the vegetable family popular in Asian cuisine that also includes mustard greens, Chinese leaves, kale, Brussels sprouts, and broccoli, the Brassicaceae. The plant may be called many things from Bok choy and Pak choi to Chinese mustard, but it also has a wide range of varieties. Some come in bold green and white while others are paler or have thicker stems.

Leeks come from a different plant family, the Liliaceae. Allium porrum, or leeks, are considered part of the wild onion family. The larger family has been differentiated into five cultivated vegetables known as the leek, elephant garlic, pearl onion, Persian leek, and kurrat. These plants are similar, but they are not all the same. Our discussion is on the plant known as the leek, not its cousins.

Bok Choy vs. Leeks: Description

Often cooked whole, the attractive white and green vegetable known as Bok choy grows in an elongated head shape with juicy stems that are also uniquely crunchy, with thin leaves that wilt when being cooked. The vegetable has a distinctive “plant” taste to it that is both mild and distinctive and may be steamed, boiled, baked, or stir fried. Many consider the flavor to be mildly sweet with a hint of bitterness underneath.

Leeks, on the other hand, have a bit more zing to their flavoring. They grow as a bulb with long, thin leaves around the stalk. The bulb and the leaves are edible, with the bulb only being slightly developed (i.e., not much of it is “white” and most of the plant is the long leaves). The plant can produce clusters of white, purple, or pink flowers, and during their second year they produce blue-black seeds. The edible part of the plant may grow up to 3 feet long. Leeks may be grown as annuals or biennials.

Bok Choy vs. Leeks: Uses

Bok choy is a favorite veggie for many Asian dishes in particular, such as stir fries, cooked salads, fried rice add-ins, and Mongolian-style barbecue or grill dishes. Bok choy is used in many other dishes as well, but it dates back to ancient times as use for medicine and home remedies.

Because Bok choy is a cruciferous vegetable, it is among one of the many that are suggested to help prevent cancer upon its regular consumption. It is also believed to help fight inflammation, lower the risk of heart disease, promote bone health, protect your eyes, keep skin healthy, boost immune health, and protect pregnancies. The reason for all this is the large number of necessary nutrients contained within the veggie. Bok choy contains Vitamin A, Vitamin C, Vitamin K, Vitamins B1, B2, B3, and B6, as well as calcium, potassium, magnesium, phosphorous, selenium, zinc, and copper.

Leeks on the other hand are a root veggie that kind of looks like onions when they’re growing. Their zingy flavor makes them great for similar use as onions, as well. They are used often in a huge range of cuisines around the world, from Italian and French dishes to Asian, North American, South American, and African meals.

They also contain a wide range of nutrients including provitamin A carotenoids, Vitamin K1, Vitamin C, manganese, copper, Vitamin B6, and others. The plant is believed to help vision health, immune health, reproductive health, and cell communication. Leeks are also believed to help iron absorption, collagen production, and fight cancer. It is also believed that regular consumption of leeks may help reduce inflammation, promote heart health, aid in weight control, promote healthy digestion, and possibly improve brain function while lowering blood sugar levels.

Bok Choy vs. Leeks: Origins and Growing Preferences

Bok choy, or Chinese white cabbage, dates back to – you guessed it, Chinese and origins. It was bred from wild plants found in China’s Yangtze River Delta. The first known dates of its recognition is from 3,500 years ago when records indicate it was first cultivated for intentional human use as food and medicine. The unique coloring and shape have led to the plant being the subject of jade carvers for millennia. In the 14th Century, it was appreciated widely enough that it was imported to Korea and fermented to create the original kimchi. The green and white vegetable was later introduced to Europe and North America in the 1900s when Chinese immigrants brought the veggie with them for treatment of upset stomach, skin irritation, and colds.

This beautiful plant loves sunny (full sun) spots with well-drained soil. It tolerates light frost but not extreme cold exposure. Interestingly, light frost exposure will improve and deepen the flavor of the boy choy.

Leeks are a tasty, zingy vegetable that date back thousands of years into history, in Central Asia. The leek is truly an ancient vegetable dating back as far back as Asian records go. Ancient Egyptians, too, enjoyed this tasty vegetable, as did the ancient Romans. During the Middle Ages, the introduction of cultivation of leeks came into Europe. And when the first settlers to America moved in, leeks came with them. The vegetable has been a prized plant the world over, thanks to its intense, spicy flavor.

Leeks are an easy to grow vegetable in the onion family. Leeks’ bright flavor, however, doesn’t come from bulbs like their zingy cousins, but rather is found in their leafy stems. They’re frost tolerant plants that thrive in cooler climates. For best results, plant them in cool weather in early spring or mid fall, ideally in containers or raised beds. They do fine as in-ground plants as well, though. Space the plants 6 inches apart in full sun areas that have nutrient-rich, well-drained soil.

Bok Choy vs. Leeks: Special Features and Fun Facts

Bok choy is one of the oldest known vegetables of this millennia. It’s been cultivated for human consumption since at least 400 AD, and likely much earlier. The veggie also has many named by which it is known, including bok choy, Pak choi, Chinese cabbage, white vegetable, and Chinese mustard cabbage, and even soup spoon. Why? Some people actually use the veggie to double as both part of the dish and the spoon with which they eat it. Singapore farmers vertically farm Bok choy, thanks to its great capability to be grown this way commercially. And sometimes, Bok choy actually has freckles, known as pepper spots. They’re harmless spots – they’re just cosmetic and don’t affect the flavor, safety, or quality of the food.

Leeks were prized vegetables by the Greeks and Romans who appreciated the health benefits for the throat. Aristotle, the Greek philosopher, actually wrote about leeks, crediting the veggie with helping keep the voice of the partridge (bird) since they birds ate them regularly. The Roman emperor Nero also supposedly ate these vegetables daily, believing they would make his voice stronger. The vegetable dates back to at least early Old Testament dates, as the Hebrew Bible mentions them as being abundant in Egypt. Plus, dried specimens of leeks were found in ancient Egyptian sites, along with carvings and drawings of the vegetable. Plus, the leek is one of the emblems of Wales and worn with the daffodil, which is in Welsh known as “Peter’s leek” when St. David’s Day is celebrated.

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