Pak Choi 'Summer Breeze' F1

Brassica rapa

Pak Choi - also called Chinese celery cabbage, white mustard cabbage and bok choy - is a delicious leafy vegetable with strong stems. Åak choi is widely used in Chinese cuisine. Young leaves are excellent for use as "baby leaves" in salads. Larger leaves are good stir fried or on the grill. The taste is reminiscent of a mixture of Chinese cabbage and baby spinach.

Thrives best in a nutrient-rich and well-drained soil. Thin as needed, don't crowd the plants.

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

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 planting out.

Direct sowing: July-Sept. Water the seedbed before sowing. Keep the seed moist until the seeds germinate. Pre-cultivation gives the best results.

Sow depth, cm: 1

Harvest: June-Oct

Spacing: 25 cm / 1 plant per GreenStalk pocket

Location: Sun or partial shade

Number of seeds: 40