Bok choy in season in Australia
Bok choy is in season in Australia from March to December, and at its peak from April to May and October to November. This is the cooler south; the tropical north has its own calendar.
At its best
Pak choy is also sold as bok choy. It is a quick-cooking green where both the stalks and the leaves go in the pan, and it is best bought fresh and cooked soon, because it is not suited to long storage.
At the shop
Choose bunches with thick, firm stalks and glossy, dark green leaves. Avoid any with damaged or yellowing leaves.
Keeping it
Keep it in the fridge's vegetable drawer, unpeeled, and do not freeze it. Growers store it cold and very humid (around 0 to 1°C and 95 to 100 per cent humidity), which is why the crisper suits it better than the open shelf. Keep it away from fruit that gives off ethylene gas, which shortens the life of leafy greens.
Three dinners
- Pak choy and mushroom noodles Cook the stems a minute before the leaves.
- Steamed pak choy with oyster sauce A side for rice and fish.
- Pak choy in ginger chicken broth Drop halves in at the end.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.