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Chinese Cabbage 2000 Seeds, - Pak Choi, Non-heading leaf type Asian Vegetable
Pak Choi is a non-heading leaf type Chinese cabbage that produces large, succulent, nearly round, smooth, glossy green leaves with snow white stalks.
Pak Choi is crisp, tender and mild tasting. A fabulous addition to stir fries or oriental cooking. Pak Choi is a popular green in Asian cooking.
Pak Choi is very cold hardy and grows over an extended period of time. The leaves grow 8 to 10 inches long. Harvest the whole thing or use the outer leaves so they just keep coming!
Pak choi are also known as Chinese leaves or cabbage, and they look more like a lettuce than a traditional cabbage.
They have a slight mustard taste and the leaves are crisp and crunchy.
Fast-growers, they can be grown as a baby leaf, a cut and come again salad crop or left to fully mature.
Suitable for container growing.
Sowing and Growing Pak Choi
Pak choi like a rich, moist soil in full sun, although they will cope with light shade.
Depending upon the variety, sow thinly, directly into the soil March–July, 1 cm (½ inch) deep in rows 38 cm (15 inches) apart.
For baby leaf, thin to 10 cm (4 inches) between plants. To grow plants to full maturity, leave 20–30 cm (8–12 inches) between plants.
Keep weed-free and well-watered to avoid bolting.
Vegetable Botanical Name: Brassica rapa var. chinensis
Other Common Names: Pak Choi
Vegetable Duration: Biennial
Vegetable Days to Maturity: 70
Vegetable Height: 6” to 18”
Vegetable Spacing: 18” to 24”
Vegetable Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds about 1/4” under soil surface, with 24” - 30” between plants.
Harvesting Pak Choi
Baby leaves will be ready to pick around 30 days after sowing; mature plants in around 60 days.
Pak choi come in various shades of green, white, purple and red. Green varieties are often more flavoursome that the white.
Eating
An excellent source of vitamins A and C and a good source of folic acid.
Eat pak choi raw or cooked. It should store in the fridge for up to a week.
Great for use in salads and stir fries, or steam the whole vegetable as a side dish.
Pak Choi is crisp, tender and mild tasting. A fabulous addition to stir fries or oriental cooking. Pak Choi is a popular green in Asian cooking.
Pak Choi is very cold hardy and grows over an extended period of time. The leaves grow 8 to 10 inches long. Harvest the whole thing or use the outer leaves so they just keep coming!
Pak choi are also known as Chinese leaves or cabbage, and they look more like a lettuce than a traditional cabbage.
They have a slight mustard taste and the leaves are crisp and crunchy.
Fast-growers, they can be grown as a baby leaf, a cut and come again salad crop or left to fully mature.
Suitable for container growing.
Sowing and Growing Pak Choi
Pak choi like a rich, moist soil in full sun, although they will cope with light shade.
Depending upon the variety, sow thinly, directly into the soil March–July, 1 cm (½ inch) deep in rows 38 cm (15 inches) apart.
For baby leaf, thin to 10 cm (4 inches) between plants. To grow plants to full maturity, leave 20–30 cm (8–12 inches) between plants.
Keep weed-free and well-watered to avoid bolting.
Vegetable Botanical Name: Brassica rapa var. chinensis
Other Common Names: Pak Choi
Vegetable Duration: Biennial
Vegetable Days to Maturity: 70
Vegetable Height: 6” to 18”
Vegetable Spacing: 18” to 24”
Vegetable Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds about 1/4” under soil surface, with 24” - 30” between plants.
Harvesting Pak Choi
Baby leaves will be ready to pick around 30 days after sowing; mature plants in around 60 days.
Pak choi come in various shades of green, white, purple and red. Green varieties are often more flavoursome that the white.
Eating
An excellent source of vitamins A and C and a good source of folic acid.
Eat pak choi raw or cooked. It should store in the fridge for up to a week.
Great for use in salads and stir fries, or steam the whole vegetable as a side dish.
