Easy to grow and fast to mature. Also known as bok choy or Chinese white cabbage, Pak choi is grown for its stalks, which are used in Asian cooking. It is also delicious raw. Each plant bears 10-14 erect stalks, 8-10″ long.
SOWING AND GROWING: Sow 15 seeds/ft., 1/2″ deep in 2″ wide bands in rows 18″ apart. Harvest before flowering. For baby leaf, sow 60 seeds/ft. in a 2″ to 4″ wide band. Clip 4-5 week-old leaves. They will also need to be watered often, about two inches of water for every week they grow, and thrive when there is compose added to their soil.
HARVESTING: The Pak Choi heads will be firm at around 70 days. They can be harvested at this point. Remove the full plant to harvest them, including the stem and the root for healthy remaining soil. Leaves can stay fresh for up to three months after they are harvested and have a mild and peppery flavour.