Chinese Cabbage Pak Choy
- Maturity45 Days
A delicious staple in Asian cuisine with deep green leaf blades and white stems forming a tight clustered rosette. Very tender with a sweet mustard flavor. Leaves and stems may be eaten raw in salads, stir-fried, or added to soups. Reminiscent of celery in flavor and texture, often used as a replacement in recipes. Also known as Pak Choi, Bok Choy, or Bac Choi, “Pac Choi” typically refers to the smaller-sized heads.
Product Information
Product Information
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Shipping & Returns
Growing guide
- Sowing
Plant in spring as soon as ground can be worked. Rows 2 feet apart, spacing seeds 1 inch apart. Cover seed with ÂĽ inch of fine soil, well pressed down.
- Thinning
When plants are 2 to 3 inches tall, thin or transplant to 18 inches apart.
- Germination
Germinates in 5 to 10 days depending on soil and weather conditions.
- Remarks
Harvest rosettes at 8 to 12 inches tall before full maturity. Prefers cool weather but can be grown as baby greens in summer. Plant seeds every 2 to 3 weeks. Harvest baby plants at 3 to 4 inches tall. Eat your thinnings too!
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