Brassica rapa chinensis
Did you know Pak Choi (known also as Bok Choy, Pak Choy, etc.) has been cultivated in China for over 5000 years? It's played a significant role in traditional Chinese cuisine and medicine. Today, it’s a staple in many Asian and American recipes. Pak Choi's unique flavor makes it particularly great for stir-fries, braising, and soups. It can also be enjoyed raw.
Sprouts in: 1 - 2 weeks
Harvest in: 35 - 42 days
- Pak Choi is a heat-sensitive plant that grows best at temperatures between 18 - 24 °C / 64 - 75 °F, not higher than 24 °C / 75 °F.
- You can start harvesting the plant in approximately one month by picking off the larger outer leaves - the plant will produce more from its basal growing point. Harvest gradually until the plant is about 40 days old.
- Alternatively, you may harvest the whole plant approximately one month after it has been planted. Just remember not to allow it to age over two months.
- Pak choi grows best if the lamp has just one arm! If the lamp is set too low it may burn your thriving plants. If the lamp is set too high your plants will grow leggy and produce less yield.
- Did you know that Pak choi and other cruciferous vegetables have certain anti-cancer properties? Mostly thanks to high fiber content and powerful antioxidant properties.