How to Harvest Bok Choy: Cut-and-Come-Again vs. Whole Plant

Harvesting bok choy at the right time is the key to tender leaves, crisp stalks, and a steady supply of greens. After growing bok choy for decades in my year-round Sonoma Valley garden—and teaching hundreds of gardeners how to manage leafy greens—I’ve learned that there are two reliable harvesting methods: cut-and-come-again and whole-plant harvest. Each has advantages depending on the season, variety, and how quickly you want your next harvest. Here’s how to choose the best method and use it successfully.

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When Is Bok Choy Ready to Harvest?

You can begin harvesting most bok choy varieties 25–45 days after sowing. Plants are best when they:

Have firm, upright leaves
Show crisp, unblemished stalks
Are not yet elongating toward a central flower stalk (a sign of bolting)

Baby bok choy can be cut much sooner—often at just 4–6 inches tall.

Method 1: Cut-and-Come-Again Harvesting

This method lets you harvest outer leaves while allowing the plant to continue growing.

How to Do It

Use clean garden shears.
Cut only the outer leaves 1–2 inches above the soil.
Leave the central crown untouched so the plant keeps producing.
Repeat every 5–7 days for a continuous harvest.

Best Time to Use This Method

Cool spring and fall weather
When growing smaller Asian greens like Shanghai or baby bok choy
When you want multiple weeks of harvest from the same plant

My Experience

In my garden, cut-and-come-again harvesting works best in mild seasons when bok choy grows steadily without heat stress. In cool spring weather, I often get 3–4 rounds of harvest from each plant.

Method 2: Whole-Plant Harvesting

This method removes the entire plant at once for full-sized bok choy.

How to Do It

Use a sharp knife or harvest saw.
Cut the plant at soil level or just below the lowest stalk.
Shake off loose soil and remove any outer damaged leaves.
Harvest early in the morning for crisp, hydrated stalks.

Best Time to Use This Method

When you want full-size heads
During warmer weather, when bolting risk increases
When growing upright, large-stemmed varieties like ‘Joi Choi’ or ‘Tatsoi’
When you need to clear space for a new crop

My Experience

When a heatwave is on the way, I almost always switch to whole-plant harvest so the crop doesn’t bolt. It’s better to harvest slightly early than lose the plant to stress.

Which Harvesting Method Should You Choose?

Choose Cut-and-Come-Again If:

You want frequent, smaller harvests
Temperatures are cool
Varieties are compact or “baby” types
You’re growing in containers or small beds

Choose Whole-Plant Harvest If:

Temperatures are warming fast
You want full heads for cooking
Your variety has thick stems and upright structure
You’re succession planting

How to Keep Bok Choy Fresh After Harvest

Rinse gently to remove soil.
Pat leaves dry or spin dry.
Store in an unsealed bag in the vegetable drawer.
Use within 4–7 days for best quality.

For whole plants, remove damaged outer leaves and keep the plant intact until use.

Final Thoughts

Both harvest methods have their place depending on your goals and your climate. Over many years of experimentation, I’ve found that cut-and-come-again harvesting shines in cool seasons, while whole-plant harvests are more reliable when temperatures rise or when I need to clear the bed for a new crop. With just a little observation and timing, you can enjoy a long, productive bok choy season.