Cabbage – Pak Choi White Stem

Description

Pak Choi White Stem Chinese Cabbage (A.K.A. Bok Choy, Milky Dwarf, Chinese Celery Cabbage, Chinese White Cabbage, Mustard Cabbage, Bai Cai, Xiao Bai Cai, Shakushi-na, Taisin, Pak Choy, Pak Choi, Bok Choi, Chinese Mustard, Spoon Cabbage)

100 Seeds per pack

Days to Maturity: 45–50 Days

Sun Requirements: Full sun; tolerates light shade in hot climates.

Botanical Name: (Brassica rapa)

Cherished for centuries in the Chinese cuisine, this leafy brassica has traveled far from its origins, gaining popularity around the world under many names. A staple in traditional stir-fries and broths, its cool-weather tolerance and quick maturation have made it a gardener’s favorite.

Pak Choi thrives in full sun to part shade and grows best in cool weather, standing up well to light frost and even mild winters. Plants reach 12–18″ tall and produce 10–14 upright, snow-white stalks, each 8–10″ long and weighing up to 5 lbs. Broad, spoon-shaped green leaves contrast beautifully with the thick white, juicy stems. The flavor is mild with a hint of mustard, and a sweet, peppery undertone.

Use fresh in salads, braised with garlic and soy, or tossed into hot soups and noodle bowls. The crunchy stems and tender leaves absorb flavors beautifully and cook quickly.

Stores well in the fridge for up to a week. Rich in vitamins C, K, and A, as well as fiber, calcium, potassium, and folate, this fast-growing variety is both nourishing and productive.

Planting Instructions for Pak Choi White Stem Chinese Cabbage Seeds

When to Plant:
Pak Choi (also called Bok Choy) grows quickly and is best planted in cool weather. Start seeds indoors 3–5 weeks before your last spring frost, or direct sow in early spring as soon as soil can be worked. For a fall crop, sow seeds directly 6–8 weeks before your expected first frost. In mild climates, it can also be grown in winter with protection.

How to Start Indoors:
Sow seeds ¼″ deep in trays or cells filled with a fine seed-starting mix. Plant 2–3 seeds per cell and thin to the strongest one after germination. Keep seedlings under bright light and maintain even moisture. Transplant when they have 3–4 true leaves and are about 3–4″ tall.

Hardening Off & Transplanting:
Harden off seedlings 7–10 days before transplanting. Choose a sheltered site with full sun to part shade and fertile, moist soil. Space plants 6–8″ apart for full-sized heads or 4″ apart for baby Pak Choi. Rows can be spaced 12–18″ apart.

Direct Sowing:
Sow seeds ¼–½″ deep and 4–8″ apart depending on desired head size. Thin to final spacing once true leaves appear. Keep soil consistently moist for best germination and growth.

Growing Tips:
Pak Choi thrives in rich, well-drained soil with steady moisture. Use compost at planting and side-dress with nitrogen-rich fertilizer 3–4 weeks later. Mulch to retain moisture and keep roots cool. Avoid hot weather, which causes bolting.

Pest Management:
Flea beetles and cabbage worms are common threats. Use floating row covers early on and inspect leaves regularly. Aphids may also appear—spray with a gentle jet of water or use insecticidal soap if needed.

Diseases to Watch For:
Downy mildew and damping off can affect seedlings. Ensure good airflow, avoid overhead watering, and rotate crops to minimize disease.

Harvesting:
Harvest whole heads when they reach 8–12″ tall, or harvest outer leaves for a cut-and-come-again approach. Pak Choi is tender and best picked young for optimal flavor and texture. To help prevent slpitting and cracking, cut some of the roots or the base of the plant to reduce water uptake.

Storage:
Pak Choi is best used fresh but can be stored in the refrigerator for up to 1 week in the refrigerator. For longer storage, blanch and freeze or pickle.

Seed Saving:

Pak Choi is a biennial but often bolts in its first year under stress. Let healthy, true-to-type plants flower and form seed pods. Harvest when pods are dry and brittle. Thresh, clean, and store in a cool, dark, dry place. Seeds remain viable for 3–5 years. Use our seed-saving envelopes for convenient labeling and storing. Isolate from other brassicas to maintain purity.

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