Matures in: 45 days

Description:
A delicious staple in Asian cuisine with deep green leaf blades and white stems forming a tight clustered rosette. Very tender with a sweet mustard flavor. Leaves and stems may be eaten raw in salads, stir-fried, or added to soups. Reminiscent of celery in flavor and texture, often used as a replacement in recipes. Also known as Pak Choi, Bok Choy, or Bac Choi, “Pac Choi” typically refers to the smaller-sized heads.

SOWING:
Plant in spring as soon as ground can be worked in rows 2 feet apart, spacing seeds 1 inch apart. Cover seed with 1/4 inch of fine soil, well pressed down.

THINNING:
When plants are 2 to 3 inches tall, thin or transplant to 18 inches apart.

GERMINATION:
Germinates in 5 to 10 days depending on soil and weather conditions.

REMARKS:
Harvest rosettes at 8 to 12 inches tall before full maturity.
Prefers cool weather but can be grown as baby greens in summer.
Plant seeds every 2 to 3 weeks. Harvest baby plants at 3 to 4 inches tall. Eat your thinnings, too!