Green pak choi known also Shanghai pak choi, with the broad, dark green leaves and light green stalks, are crisp and crunchy. The whole plant is edible.
Green pak choi is a member of Brassica family. It is a non-heading cabbage. Different variations(fully mature,baby) are very popular vegetables in Chinese cuisine and also widely known in Europe now.
Green-stemmed plants are tastier than white-stemmed varieties. It can be harvested as a mature or cultivated as ‘’cut and grow again’’ crop in small gardens. Young leaves of green pak choi is great addition to stir-fries, soups, noodle and meat dishes, and salads.
Prefers well-drained, fertile soil high in organic matter, pH 7.0 to 7.5. Needs consistent moisture in soil. Plants must be well watered throughout the growing period to avoid bolting. Spring crops may bolt prematurely if young plants are exposed to frost. Green pak choi can bolt in hot weather, so growing in the summer needs reliable slow bolting variety.
Seeds are direct seeded 1 cm deep and 10 cm apart in rows 15 cm apart. Green pak choi plants can be transplanted, but special care needed to minimize shock in order to prevent premature bolting. You can transplant 10cm apart in rows 15cm apart. Use the closer spacings for smaller varieties.
Harvesting is usually done by hand. Green pak choi is easily bruised, so care needs to be taken when harvesting and handling.
They should be cool-stored at temperatures of 0-5°C
at 95-100% relative humidity.
See more photos of green pak choi here...