Pak Choi Cabbage


Brief description:

Pak Choi is a non-heading leaf type Chinese cabbage that produces large, succulent, nearly round, smooth, glossy green leaves with snow white stalks. These Chinese Cabbage vegetables mature in as little as 45 days. Pak Choi has many nutritional benefits. Pak Choi provides a mild and peppery flavor and can be kept for three months after harvesting. Pak Choi is very cold hardy and grows over an extended period of time. The leaves grow 8 to 10 inches long. Pak Choi is great for smaller gardens and containers. It can be used at many different stages in its growth cycle, harvest the whole thing, or use the outer leaves so they just keep coming!

36 in stock

Pak Choi- Cabbage
Days to Full Maturity: 45 Days
Non-GMO – Heirloom – High Germination Rate

Minimum Seed Count: 200

Pak Choi is one of my favorite Chinese cabbage also known as Bok Choy and it’s a great variety to add to your garden. It’s compact which makes it great for growing in containers and small gardens. It can be used at many different stages for additions to soups, salads, and meats, and more. The head of Pak Choi is thick, with white ribs, and dark green leaves. Pak Choi has a crisp and tender texture with a mild taste. Pak Choi is very cold hardy and grows over an extended period of time maturing in approximately 50 days.


How to grow:

Pak Choi grows quickly in cool weather with fertile soil. You can prepare the soil with compost or organic matter; Chinese cabbage prefers full sun or partial shade and grows best in temperatures from 45-75 F (7-24 C). Direct seeding works best, about 4-6 weeks before the last average spring frost date. Direct sow Pak Choi Chinese Cabbage seeds 1/4″ deep about 12″ apart in rows that are about 12″ apart; germination should take place in about 10 days. For a fall crop, direct sow in July (I usually start in late August-early September in central Florida). In warmer climates, seeds could be sowed in the shade to be protected from heat. For companion plants with beets, bush beans, carrots, chamomile, chard, cucumbers, dill, kale, lettuce, mint, nasturtiums, potatoes, sage, and spinach.


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