Purple , a.K.a Bak choy ,Pak choi Seeds - CHINESE CABBAGE -Purple Baby Pak Choi -Asian Vegetable

$ 2.95
SKU P7884S
Size
Pak choi , CHINESE CABBAGE -Purple Baby Pak Choi Seeds - Harvest in Just 30 Days
An eye catching reddish-purple top leaf contrasts with the green undersides and the bright green stems. The purplish colour of Pak Choi Purple is enhanced by cooler autumn weather.
An eye-catching color to enliven stir-fries.
Mature in just 30 days
Height: 10-12 inches
Planting season: Late spring to early summer or fall
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

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.

Materials: This variety is,resistant to warm climates,and grows very,crispy,and,well from,spring to fall,This fast growing,vegetable,can be ready,for harvest,Plant spring,Plant fall

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