Bok choy keeps about 2–3 days in the fridge at 40°F (4°C) or below, counting from the day you bought it. Frozen, it keeps about 10–12 months.
2–3 days
That's the longest window published for Bok choy — sealed in the fridge is its best case.
Source: USDA FoodKeeper v128 · Spoilage signs: UC Davis Postharvest Research and Extension Center · Category: Vegetables
How long Bok choy keeps
Situation
Keeps for
Unopened · fridge
2–3 days
Freezer
10–12 months
Only situations with a published figure are listed. A blank isn't “forever” — it means no reliable number is published for it.
Storage
Store at: Refrigerate at 40°F (4°C) or below
Refrigerate after opening: Yes — refrigerate at 40°F (4°C) or below
Published storage guidance for Bok choy, from UC Davis Postharvest Research and Extension Center:
Keep at about 36°F — warmer speeds up yellowing and decay“Increasing the temperature accelerates leaf yellowing, water loss, aging, and decay. However, storing at 0°C (32°F) poses a high risk of freezing, thus the recommended storage temperature is 2°C (36°F).” — UC Davis Postharvest Research and Extension Center
Specific to Bok choy, published by UC Davis Postharvest Research and Extension Center:
Leaves yellowing all over — the first thing to go“Chlorophyll degradation leads to diffuse yellowing of the leaves, a primary issue affecting bok choy quality during postharvest storage and transportation.” — UC Davis Postharvest Research and Extension Center
Soft, water-soaked stalk bases giving off a foul smell“Bacterial Soft-Rot (Pectobacterium carotovorum) usually begins at the base of the leaves and can also infect the leaves, causing tissue softening, water-soaked regions, and emission of foul odor.” — UC Davis Postharvest Research and Extension Center
Older leaves turning yellow with black spots“Fusarium wilt (Fusarium spp.) primarily infects older leaves, causing the affected areas to turn yellow and develop black spots.” — UC Davis Postharvest Research and Extension Center
And the general signs for vegetables:
Sliminess or a wet film
Mould or dark mushy spots
Limp, shrivelled, or yellowing leaves
An off or sour smell
The first list is quoted from UC Davis Postharvest Research and Extension Center, with the page each line came from linked beside it; the rest are the general signs for vegetables. Never taste something to test it — when in doubt, throw it out.
Air and warmth are what shorten an opened item's life — the right container buys back the days the packaging gives up once the seal's broken.
About 2–3 days at 40°F (4°C) or below, according to USDA FoodKeeper v128. That window runs from the day you bought it — FoodKeeper publishes no separate after-opening figure for this one.
Does Bok choy need to be refrigerated?
Yes — keep Bok choy at 40°F (4°C) or below. Refrigerate at 40°F (4°C) or below.
How can you tell if Bok choy is bad?
Leaves yellowing all over — the first thing to go; Soft, water-soaked stalk bases giving off a foul smell; Wilted, limp, or blemished leaves instead of glossy and firm; Older leaves turning yellow with black spots. That guidance is published for Bok choy by UC Davis Postharvest Research and Extension Center. Beyond that, the general signs for vegetables are: Sliminess or a wet film; Mould or dark mushy spots; Limp, shrivelled, or yellowing leaves; An off or sour smell. Never taste something to test it — when in doubt, throw it out.
Can you freeze Bok choy?
Yes — USDA FoodKeeper v128 gives about 10–12 months in the freezer at 0°F (−18°C). Frozen food stays safe indefinitely; that window is about quality, not safety.