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Pak Choi Overview
Brassica rapa var. chinensis is a tender biennial plant from the Brassicaceae family, that is often grown as an annual for the edible leaves. Commonly known as Pak Choi. Pak Choi is not as sensitive to heat and cold as Chinese Cabbage, and the striking white petioles and green leaves make it a must for edible landscaping. Can be prone to bolting in hot weather. The crisp leaves are slightly mustardy in taste.
Common problems with Pak 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 Companion Plants
How to harvest Pak 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.
How to propagate Pak Choi
Sowing time in autumn, thinning is required afterwards. A spacing of 7.5-10 cm for seedlings, 20 cm for semi-mature plants, 25-30 cm for mature plants is recommended. Germination time is between 7-10 days.
Special features of Pak Choi
Rotate with other vegetable groups only to use the same spot in 4 years!
Other uses of Pak 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.
Edible to Sow Under Cover in May
Successional sow small batches on a sunny windowsill or in a heated propagator, ready to plant out later in the month.