Brassica rapa chinensis
Red Pak Choi (also known as Red Bok Choy) is an extremely versatile cabbage that can be utilized in multiple cuisines. Its coloration pigments give it a slight mustardy flavor. A very delicious and healthy choice for any indoor gardener!
Sprouts in: 1 - 2 weeks
Harvest in: 35 - 42 days
- Red Pak Choi is a heat-sensitive plant that germinates faster and produces more growth if grown at 64 to 72 °F (18 to 22°C). If the temperature is higher than 75°F (24°C) then germination and growth are inhibited.
- 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 one month after it has been planted. Just remember not to allow it to age over two months.
- The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads but is best when briefly cooked.
- The red pigmentation in the leaves of the Red Pak Choi is due to the presence of anthocyanins which have many health benefits.
- Did you know that Pak choi and other cruciferous vegetables have certain anti-cancer properties? Mostly thanks to their high fiber content and powerful antioxidant properties.