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.
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Planning

Difficulty

Moderate

Flowering time

Summer

Fruiting time

Summer

Harvesting

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.

Propagation

Seed

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.

Special features

Crop rotation

Alternate with legumes, light feeders like spinach or other vegetable groups like rootcrops.

Special features

Origin

China

Natural climate

Temperate, Cold Mediterranean or Cold Sub-tropical

Environment

Light

Partial Shade, Partial Sun

Soil moisture

Wet

Soil type

Clay, Loam, Sand

Soil PH preference

Neutral

Frost hardiness

Half-Hardy

Uses

Edible

Flowering shoots and younger leaves of choy sum are used in salads or stir-fried, lightly boiled or steamed and added to meat.

Notes

Culinary.

Personality

Family

Brassicaceae

Flower colour

Yellow

Scent

None

Problems

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.
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Knowledge and advice

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