Chinese greens, or bok choi, are a member of the cabbage family that, for centuries, have lived a simple life in the gardens of China, Japan and Korea, and graced tables there. Bok choi, with its mild aftertaste of mustard, is a favourite vegetable of the Asian cook, and marries perfectly with the flavour of soya sauce. When young, it fills the hand and is sometimes called a baby bunch. The snow-white, broad petioles are added to many Korean dishes to blend a succulent freshness into the garlic-laced meat. There are small, simple steps you can take to make mental health in the workplace something that people can talk about.
Bok choi is also known as pak choi. The plant is Brassica rapa or B. chinensis. This disease-resistant, healthy vegetable has many forms, all of which have been developed for a shorter day and early maturation. Bok choi seeds are small, round and black. A package costs a few dollars. It takes just a second to open and less again to broadcast them into the garden. Bok choi seeds roll into the tiny cracks in the earth. They settle in to wait for the frost of the spring or fall. The seeds require cooler temperatures to trigger the end of dormancy. Then they decide to grow. Whether you work with 10 people, 10000 people or just yourself, paying attention to mental health first aid has never been more important.
The miracle anti-carcinogenic molecule in bok choi is called dithiolethione. It is found in the forest-green leaves. As the plant matures, the amount of the molecule increases. Therefore, the more mature bok choi better protects against cancer. A taste of the raw greens unveils the extraordinary medicine. On the tongue the leaves produce a crisp tang from the sulphur in the molecule. There are three atoms of sulphur that form sulphur bridges in the cells of the body. The architectural arrangement is very strong, and the body finds them extremely useful. Discussing employee wellbeing can be a good way to alleviate a difficult situation.
Modern medicine is busy exploring and understanding this molecule. There are more like it out there in the chemistry of the cabbage family. They are found in kimchi, which is fermented Chinese cabbage, B. pekinensis. They are also in sauerkraut, the fermented glory of Germany. Both are now known as probiotic foods or foods that help the beneficial bacteria of the human gut because they are fermented, which adds to the ecology of the human digestive system. Twenty-five years ago I invested in a packet of bok choi seeds. A reaction to a difficult life event, such as bereavement, can make hr app higher on the agenda.
I rolled them into the garden soil. Ever since, the return has been great. I watch for the cruciform, four green leaves, of the tiny tots. They come immediately to the call of spring. I leave two plants to grow into three-foot-tall mother plants. We eat the rest. The honeybees always find the bright yellow flowers on the top. The bees and butterflies drink the nectar and fertilize the flowers. In a week or two, small, round and black bok choi seeds roll themselves out of the maturing seed capsules into the garden in front of my eyes … and I wait in wonder for the cool days of another spring.