Pak Choi Chinese cabbage - Brassica rapa subsp. chinensis
6,60 zł
| Qty | Discount | Price / pc |
|---|---|---|
| 1 | – | 6,60 zł |
| 5 | 10% | 5,94 zł |
| 10 | 15% | 5,61 zł |
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Six weeks to the wok. Pak Choi is an annual Chinese cabbage that can be harvested just 5–6 weeks after sowing. It forms loose rosettes of dark green leaves on broad, fleshy, snow-white stalks—the stalks are the tastiest part of the plant. It is perfect as a catch crop after early vegetables, and thanks to its tolerance of frosts down to -5°C, it continues growing when most beds are already empty.
Pak choi (bok choy) is one of the staple vegetables of Chinese cuisine and performs surprisingly well in a Central European garden. Unlike Chinese cabbage, it does not form a compact head—it grows as an open rosette, so you can harvest whole plants or individual outer leaves. The white stalks are juicy and crunchy, with a mild, slightly mustardy flavour, while the leaves resemble delicate spinach.
Its greatest advantages are its rapid growth and growing season: the plant matures in just a few weeks and grows best in the cooler conditions of late summer and autumn. Sown in summer as a catch crop, it avoids bolting, which affects spring sowings during long days, and tolerates frosts down to -5°C, allowing it to be harvested even in November.
Sowing (July – August outdoors, April under cover): sow the seeds directly into the ground at a depth of approx. 1 cm, in rows 30 cm apart, at a temperature of 15–20°C. Germination occurs after 3–6 days. Spring sowing under cover in April produces an early harvest, but with long days and cool temperatures, plants bolt more easily, so summer sowing is more reliable.
Thinning: thin the seedlings at the 2–3-leaf stage, leaving plants 20–25 cm apart. The young plants you pull out can be eaten immediately as an addition to salads. When sowing for transplanting, plant out after 2–3 weeks, when the plants have 3–4 leaves.
Direct sowing / transplanting: choose a sunny or lightly shaded position with fertile, humus-rich, constantly moist soil, pH 6.5–7. Spacing: 25–30 × 20–25 cm. Pak choi grows well after peas, early potatoes, lettuce or onions—not after other brassicas.
Care: regular watering is essential—in drought, the leaves become tough and bitter, and the plant bolts. Mulch and weed shallowly. Fertilisation is usually unnecessary in well-prepared soil. A mesh or horticultural fleece will protect the plants from flea beetles and cabbage white butterflies. Harvest whole plants by cutting the rosette just above the ground, or pick individual leaves from the outside.
Pak Choi is a wok vegetable—stir-fry it briefly with garlic, ginger and soy sauce, add it to ramen and pho soups, or braise or steam it. Young leaves and stalks can be eaten raw in salads and slaws, like Chinese cabbage. It also works well in traditional dishes as a substitute for spinach or savoy cabbage. In the garden, it is an ideal catch crop and a vegetable for balcony boxes and pots—compact, fast-growing and decorative.
The greatest enemy of pak choi is the flea beetle—tiny, jumping beetles that chew hundreds of holes in the leaves. Covering the bed with horticultural fleece or fine mesh immediately after sowing and keeping the soil constantly moist will help, as flea beetles prefer dry, warm conditions. Summer sowings in the second half of August usually avoid the peak of their activity.
| Latin name | Brassica rapa subsp. chinensis |
|---|---|
| Variety | Pak Choi |
| Colour | dark green leaves, white stalks |
| Position | sunny or partial shade, fertile and moist soil |
| Seasonality | annual plant |
| Sowing time under cover | April |
| Direct sowing time | July – August (catch crop) |
| Transplanting time | 2–3 weeks after sowing for seedlings |
| Harvest time | 5–6 weeks from sowing; September – November |
| Spacing | 25–30 × 20–25 cm |
| Net weight | 1.00 g (~350 seeds) |
| Series | Traditional |
| Producer | W. Legutko |
| EAN code | 5903837440207 |
W. Legutko
Brassica rapa subsp. chinensis
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