Chinese cabbage 'Pak choi'
Chinese cabbage 'Pak choi'
1200 seeds
1. Sow Indoors or Outdoors:
- Indoors: Start seeds indoors about 4–6 weeks before the last frost. Use a well-draining seed-starting mix, and sow seeds 1/4 inch deep. Keep the soil moist and maintain a temperature of 60–70°F (15–21°C). Germination takes 7–14 days.
- Outdoors: Sow directly outdoors in early spring or late summer for a fall harvest, spacing seeds about 1 inch apart. Thin seedlings to 6–12 inches apart once they have a few leaves.
2. Germination: Keep the soil moist and ensure that the seeds get partial shade in warmer weather. Pak choi prefers cooler temperatures, so it's best to avoid sowing during the heat of summer. Germination should take 7–14 days depending on conditions.
3. Sunlight and Care:
- Sunlight: Pak choi does well in full sun but can also tolerate partial shade, especially in hotter weather.
- Watering: Keep the soil consistently moist, but avoid waterlogging. Water regularly, especially during dry spells, as Pak choi has shallow roots.
- Fertilization: Use a balanced fertilizer or compost to ensure healthy growth, particularly in nutrient-poor soil.
4. Harvest:
- Pak choi can be harvested as baby greens when they reach 4–6 inches tall (about 20–30 days after sowing), or allow the plant to mature fully (about 50–70 days) for larger heads. Harvest the whole plant by cutting at the base.
Pak choi is a quick-growing, cool-weather vegetable often used in stir-fries, soups, and salads. It has a mild, crisp texture and is packed with nutrients.