Pak Choi - Baby Shanghai - Brassica rapa var. chinensis
Biennial grown as an annual Heirloom. Shanghai is the most popular Baby Pak Choi, for its flavor and tenderness. Vase-shaped heads grow quickly with juicy dark green leaves and pale green ribs. Heat tolerant but it will bolt in summer heat, or if the temperature drops below 50°F for a week.
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: Start in trays indoors 2-3 weeks before the last frost. Direct seed at the end of summer for a fall crop. Direct seeded spring crops often bolt too soon. Succession plant every 2 weeks for continuous crops. Shanghai grows best in cool temperatures with full sun, but can also grow in part-shade during the summer.
Harvesting & Storage: Begin harvesting individual leaves after the center rosette has begun to develop, or harvest the whole head. 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? Pak choi can be pickled, braised, stir-fried, or steamed.
Soil Temperature: 65-80°F
Planting Depth: 1/4"-1/2"
Germination: 3-10 Days
Height At Maturity: 5"-6"
Days to Maturity: 35-45 Days
Spacing After Thinning: 6"-8"
Approx Seeds per 1/4 pound: 33,500 Seeds
Photo by Cliff "The Marmot" Hutson available under a Creative Commons Attribution 2.0 license.