Pak Choi

Brassica rapa subsp. chinensis

Popular leafy vegetable that comes from the cabbage family and is widely used in Chinese cuisine. Very similar to chard but shorter and the green leaves are finer in texture. The taste is reminiscent of a mixture of Chinese cabbage and baby spinach. Pak Choi is ideal in stir-fries, salads (the tender leaves) or on the grill. Pak choi is also commonly called bok choy, for example in the U.S.

Pak choi is a good source of vitamins C and K, as well as folate and fiber.

Pre-cultivation gives the best results. Thrives best in sun - partial shade in a nutrient-rich and well-drained soil. Pak choi thrives best in cooler weather and has a tendency to bolt in hot weather, keep this in mind when planning your sowing time in your climate. Thin out the plants as needed.

Pre-cultivation: March - April. Sow on moistened seed soil. Cover thinly with soil. Keep moist. Set warm, 22°C. After emergence, bright and cooler. When the plants are big enough to handle, place 1/pot in fertilized soil. Harden off the plants before transplanting.

Direct sowing: May - Sept. Water the seedbed before sowing. Keep the seed moist until the seeds germinate.

Harvest: June - Oct

Spacing: 25 cm / 1 plant per GreenStalk pocket

Sow depth, cm: 0.5

Location: Sun - partial shade

Annual

Number of seeds: 200