Pak Choi – 100 Seeds

Pak Choi (also called bok choy) 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 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

• 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.