Shanghai pak CHOI SEEDS (Green Stem) Asian vegetables

Green Stem "Bok Choy /Pak Choi" Or Shanghai pak choy,Cabbage seeds,A great tasting Chinese cabbage that is enjoyed cooked or raw.

Green Stem Pak Choi (Brassica rapa var chinensis) Also known as:green baby pak choy, Shanghai Chinese chard, Shanghai pak choy.An excellent source of vitamins A and C and a good source of folic acid.
Eat pak choi raw or cooked. It should store in the fridge for up to a week.
Great for use in salads and stir fries, or steam the whole vegetable as a side dish.

THIS ASIAN VEGETABLE IS ALSO CALLED...

• China: bok choy, Chinese kang choy, ging cai, pak choi, Shanghai choy sum, Shanghai pak tsoi, paak tsai, xiao bai cai, nai pe tsai, qing cai, tai koo choi, you cai, yu tsai
• Indonesia: pecai, pecal, petsai, petsay, samho, sesawi putih
• Japan: chingensai, tasai, tatsoi
• Korea: bok choy
• Malaysia: sawi, sawi puhit
• Philippines: pechay, petsay
• Sri Lanka: kala gowa
• Thailand: ang chaithao, pakk kwang toong, phakkaat farang, phakkaet bai
• Vietnam: cai be trang, cai ngot trang nho, cai thia, cai thuong hai, hach u

A great tasting cabbage that is enjoyed cooked or raw.
Pak Choi is also known as bok choy or Chinese white cabbage. Pak choi is grown for its stalks which are used in oriental cooking. It is also delicious raw. Can be grown as a spring and/or fall crop.
Easy to grow and fast to mature.
Grows best in cool weather and can be grown as a spring or fall crop.

Pak Choi is a non-heading leaf type Chinese cabbage that produces large, succulent, nearly round, smooth, glossy green leaves with snow white stalks.
Pak Choi is crisp, tender and mild tasting. A fabulous addition to stir fries or oriental cooking. Pak Choi is a popular green in Asian cooking.
Pak Choi is very cold hardy and grows over an extended period of time. The leaves grow 8 to 10 inches long. Harvest the whole thing or use the outer leaves so they just keep coming!
Pak choi are also known as Chinese leaves or cabbage, and they look more like a lettuce than a traditional cabbage.
They have a slight mustard taste and the leaves are crisp and crunchy.
Fast-growers, they can be grown as a baby leaf, a cut and come again salad crop or left to fully mature.
Suitable for container growing.
Sowing and Growing Pak Choi
Pak choi like a rich, moist soil in full sun, although they will cope with light shade.
Depending upon the variety, sow thinly, directly into the soil March–July, 1 cm (½ inch) deep in rows 38 cm (15 inches) apart.
For baby leaf, thin to 10 cm (4 inches) between plants. To grow plants to full maturity, leave 20–30 cm (8–12 inches) between plants.
Keep weed-free and well-watered to avoid bolting.
Harvesting Pak Choi
Baby leaves will be ready to pick around 30 days after sowing; mature plants in around 60 days.
Pak choi come in various shades of green, white, purple and red. Green varieties are often more flavoursome that the white.
Eating
Zones: 3-9
Planting Depth: 1/8" inch with fine soil
Spacing: Plant 18-24" inches apart, 24-36" inches between rows
Sun/Shade: Full Sun
Germination: 8-12 days
Days to Maturity: 45-60 days
Head Shape: Non-heading
Head Diameter: 8-12" inches
Head Weight: n/a
Plant Habit: Cluster
Plant Color: White stalks with glossy green leaves
Comments: Mildly pungent leaves. Cool season crop yet slow to bolting and long standing.