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Pak Choy (Pak Choi)

Brassica rapa

This popular Asian vegetable dates back to the 5th Century and is widely grown around the world. The thick, curved succulent leaves can be used in many ways and are a must for stir-fries and Asian soups. The best flavour is achieved when grown quickly in a rich moist soil. Harvest in about 8 weeks. Sow new seed every 3-4 weeks to provide a continual harvest. Yields 110g per plant.

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Pak Choy (Pak Choi)

Known by many spellings including Pak choy or Pak choi, regardless of how you spell it, this ancient vegetable has taken the world by storm and is now grown commercially for sale in supermarkets and grocery stores. A staple of Asian cuisine, today it is its ease of cultivation, quick maturity, and nutritional benefit, as well as versatility in the kitchen, that make it a favorite among home gardeners and garden gourmets alike.
How to grow

Sow in full sun during the cooler months and part shade during the hotter months. Pak Choy grows quickly in a rich, moist soil. Mulch to conserve moisture and water regularly. Greens in the cabbage family need rich soil with some lime for a pH of about 7.5 and adequate water so the growth is never checked. A good cover of mulch will insulate them from hot, dry spells of weather. Their most damaging pest are the caterpillars of the white cabbage butterfly. Dipel, derris dust and pyrethrum are all effective organic controls for these voracious pests.

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