2 months to reach maturity
This plant has no fragrance
Pak Choi 'Joi Choi' Overview
Brassica rapa var. chinensis 'F1 Joi Choi' is an oriental vegetable that is really hardy. Its dark green leaves with striking white central ribs can be sliced and added to stir fries, steamed for a tasty spinach-like flavour or used raw in salads. Pak Choi 'Joi Choi' is less prone to bolting in hot weather and can be used as a cut and come again plant with up to four pickings from each plant.
Common problems with Pak Choi 'Joi Choi'
Limit pest activity by keeping beds weed-free and handpicking caterpillars and bugs. Avoid wetting foliage if possible to prevent rots and fungal infections.
Pak Choi 'Joi Choi' Companion Plants
Cabbage, Cauliflower and Brussels sprouts.
How to harvest Pak Choi 'Joi Choi'
Cut whole heads at soil level when they are compact and firm and before seed stalks form usually 8 to 10 weeks to after sowing. Complete the harvest before the arrival of freezing weather. Baby leaves for salads can be picked off young plants when they reach 5 cm (2"). Allow the plant to regrow before picking again.
How to propagate Pak Choi 'Joi Choi'
Can be sown from April to August (Northern hemisphere). Sow thinly 1.5 cm (1/2") deep into prepared seed beds or module trays. Germination should occur within 7 to 10 days, thin seedlings when needed and use these in salads. A spacing of 7.5-10 cm for seedlings, 20 cm for semi-mature plants, 25-30 cm for mature plants is recommended. In milder areas, seeds can be sown outside from March and as late as October provided they have some frost protection such as cloches or fleece.
Special features of Pak Choi 'Joi Choi'
Rotate with other vegetable groups only to use the same spot in 4 years!
Can be grown in containers provided they are wide enough.
Other uses of Pak Choi 'Joi Choi'
Often used in salads or stir-fries as a baby leaf, or used in a variety of Oriental dishes as a cooked vegetable when semi-mature.