Cabbage Seeds - Pak Choi - Joi Choi Hybrid
Other Common Names: Ang chaithao, bai cai, bok choy, cai be trang, cai thia, cai thuong hai, celery mustard, Chinese chard, Chinese mustard, Chinese white cabbage, kala gowa, paak tsai, pak choi, pecai, pecal, pechay, petsai, petsay, phakkaat farang, phakkaet bai, qing cai, samho, sawi, sawi puhit, sesawi putih, shakushina, or tsing pak choi.
How to Grow Joi Choi Chinese Cabbage
Sow seeds in spring after the last frost to early summer or late summer/early fall; plan on using fertilizer or compost. Minimize problems by never letting the soil fully dry; mulch at the time of planting to reduce rotting, avoid premature bolting, and improve soil moisture. This variety has shallow roots and requires frequent but light irrigations.
If your Chinese chard starts to grow stringy, the soil may not be sufficiently fertile or moisture retentive. In high wind areas, mound up soil around the base of the plants to protect the roots from sun and pests. Don’t plant brassicas in the same spot more often than every 6 years. Exposure to frost or prolonged temperatures below 50 F may result in bolting.
Harvesting Joi Choi Chinese Cabbage
Harvest when the leaves and stalks look fresh and crisp. Pick a few outer leaves at a time or cut the whole head off a half inch above the ground.
Culinary Tips
Every part and every stage of Pak Choi is edible: the leaves, leaf stalks, young flowering shoots, immature and mature heads. It can even be dried and used in soups throughout the winter.
Seeds Per Package
- 0.5 g packet - Approximately 75 Seeds
