Flowering Chinese Cabbage
Brassica rapa var. parachinensis
Pak Choy Sum, Flowering Pak Choy
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The leaves are tender like lettuce even though it is a cabbage. Unlike regular cabbage, the thick veins in the leaves are actually sweet and tender. This cool-season crop combines the flavor of cabbage and the texture of romaine lettuce.
Choy sum is harvested 30 to 50 days after sowing. Plants are harvested as the first flower buds begin to open by cutting with a sharp knife at the base and tying 10 to 12 plants together. A high quality product has a white and tender stalk with developed flowers.
Sowing time best in spring or autumn with a spacing of 2.5-20 cm. Don’t plant your cabbage too late or the plants send up flower stalks (bolting) before making heads in the heat.
Alternate with legumes, light feeders like spinach or other vegetable groups like rootcrops.
Temperate, Cold Mediterranean or Cold Sub-tropical
Partial Shade, Partial Sun
Clay, Loam, Sand
Soil PH preference
Flowering shoots and younger leaves of choy sum are used in salads or stir-fried, lightly boiled or steamed and added to meat.
Cabbage aphids, cabbage root maggot, cabbageworms , flea Beetles and cutworms may affect cabbages. Control by keeping beds weed free and handpick worms. Avoid wetting foliage if possible to stop Alternaria disease.