Pak Choi seeds
Pak choi is a classic versatile eastern ingredient. These are cold hardy, quick to grow, and they are absolutely delicious! The first time we had this was a trip to Hong Kong in the early 2000s. We had a dish of pak choi with minced garlic and oyster sauce, it was love at first bite!
Depending on where you are from, pack Choi has several synonymous names. Pak choi, bok choi, bok choy, etc. Pak choi grows quickly. At harvest time, each plant will have a thick, succulent white stalk. If cooked slightly, the stalks remain crisp and each bite releases an explosion of subtly sweet juice that tastes similar to spinach but much softer, there is 0 bitterness. It's a favorite for us each year. It's easy to grow, and easy to cook. These will reseed if you allow them to bolt, allowing a fresh patch of Pak choi each year.
Seed count: 200
Botanic name:
Brassica rapa var. chinensis
Plant spacing:
6-10 inches apart / rows 18 inches apart
Color:
White stalks with green foliage
Sowing depth:
1/4 inch
Sun requirements:
Full sun
Utilization:
Pak Choi is undeniably delicious steamed or sauteed with garlic and oyster sauce. It's a must-have in stir-fries, soups, or in roasted dishes.
Frost Hardy:
Yes
Maturity days:
45-50 days
Life cycle:
Bienneal
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Bok choy, pak choi, bok choi, pak choy, white cabbage, and
Vine Habit:
