Pak Choi – 100 Seeds

Pak Choi (Brassica rapa subsp. chinensis) is a mild flavoured Oriental vegetable in the same family as Chinese cabbage, Tatsoi and Wong Bok which are all grown the same way. Pak choi and bok choy are the same vegetable, but the names refer to different transliterations of the Chinese word for this leafy cabbage.

Pak Choi Culinary Uses.

• It is is a versatile leafy crop, bearing tasty, low-maintenance leaves that can be used in salads or stir fries.
• Harvest the young leaves on a cut-and-come-again basis to add colour to salads, or harvest the mature head to use in stir fries.

Growing Pak Choi

Indoor Sowing: Late Winter and Early Spring.

Direct Sowing: Late Summer, Autumn and Early Spring.

• It is easy to grow, but can be prone to bolting in hot weather so it’s a good idea to grow it in partial shade and keep it well watered.
• Scatter the Pak Choi seeds either directly into the prepared soil or in rows.
• After planting the seeds, barely cover them with soil.
• If you want to have earlier harvest, start the seeds indoor 6 weeks before the last frost and then transplant the seedlings.
• When seedlings are 5cm tall, plant them out into a moisture-retentive soil, firming in well.
• Water the newly transplanted plants and keep them well watered to prevent bolting.
• Keep plants cool when the weather warms; do not let Pak Choi sit in direct sun for more than 8 hours each day.
• You can harvest the young leaves after 30 days, to add to salads.
• From 45 days, the plants should have developed a ‘heart’ and be ready to harvest for stir fries.