Harvest when plants are 4 to 6 inches tall for baby bok choy or 8 to 12 inches tall for full-size heads
Use a sharp knife or scissors
Cut the plant at the base just above the soil line
Harvest outer leaves first if you want a cut-and-come-again crop
Leave the center growing point intact when picking individual leaves
Harvest in the morning for the best crispness
Rinse off soil and debris after harvesting
Use harvested bok choy promptly or store it in the refrigerator