Pak Choi produces beautifully flavoured red-tinged leaves as the plant matures and has a good disease resistance. You can break off the leaves of Red Pak choi as you need them so that the plant continues to grow. Pak Choi makes a visually different addition to any salad or stir fry.
Pak Choi has been grown in China for about 1500 years. It can be used whole when it grows to about 10cm tall or grown larger so that the individual leaves can be used. Pak Choi can be used raw in salads, but has a more spicy flavour when cooked.
Nutritional values: A good source of Vitamin A, C, K and B6, Folate, Iron, Calcium, Magnesium, Manganese and Potassium.
Pack size: Approximately 150 Seeds
Sowing Indoors: Sow seeds from May to June in modules planting at 1.5cm (½”) deep. By growing in modules the plants can be grown outside when mature.
Sow/Plant outdoors: Sow from May for baby leaf, June onwards for full-size plants. Allow 40cm (16in) between rows. Can also be sown into modules filled with seed sowing compost and transplanted out , filling vacant spaces on the plot.
Keep well watered in dry spells. Harvest unthinned as baby leaves, can also thin out seedlings or plant out modules to 25cm (10in) apart to produce mature plants. Regular sowings, made every two to three weeks, will ensure a continuous supply.
For ‘baby leaf’, pick a few leaves from each plant when 5cm (2″) tall, then allow to regrow for up to four pickings.
Sow with other seed salad crops for a variety of tastes.
Soil type: Free draining light soils that are humus rich.
Aspect: Full sun but will also work in partial shade.
Position: Can also be grown in deep seed trays or similar as well as open planting in vegetable beds.
Harvest: July to October
May to August