Greens - Pak Choi - Brassica rapa (Chinensis group)
Annual This Chinese non-heading cabbage has clusters of 8"-12" with wide white celery-like stalks with large, nearly round, smooth, glossy leaves. Pak Choi has a mild, mustard flavor. The young leaves make a wonderful addition to soups, noodle dishes, and stir-fries.
Soil & Water: Pak Choi prefers rich, fertile soil with a pH of 6.0-7.5. Add plenty of organic matter. Provide regular, even moisture to avoid bitterness. This is a popular grower in cool climate areas.
Planting & Growing: Sow seed every 2 weeks through midsummer. Pak Choi is the earliest into the garden and latest out.
Harvesting & Storage: Begin harvesting individual leaves after the center rosette has begun to develop. Drying allows this highly perishable vegetable to be stored for winter months. To dry, dip the leaves in boiling water and hang them in the sun for several days.
Did You Know? In China the larger, older leaves of Pak Choi are often pickled.
Soil Temperature: 65-80F
Planting Depth: 1/4"-1/2"
Germination: 7-14 Days
Height At Maturity: 12"-16"
Days To Maturity: 45-60 Days
Sun/Shade: Full Sun
Spacing After Thinning: 12"
Approx Seeds per 1/4 lbs: 51,923
3 x 8 x 0.75 inches.