Pak Choi

Pak choi (Brassica rapa var. chinensis) is a fast-growing Asian leafy brassica prized for its crisp, succulent stems and tender dark-green leaves. Varieties range from compact, low-growing types with white stems to taller plants with long, elegant white stalks. It thrives in cool conditions and tolerates several degrees of frost. Avoid sowing during the longest days, as extended daylight triggers premature bolting.

Growing

Sow seeds directly outdoors or in cold frames at 1 cm depth, spaced 1–2 cm apart in the row. Germination occurs when soil temperatures reach 10–22 °C, typically within 3–5 days. Thin seedlings progressively: to 5–10 cm apart for baby-leaf harvest, or to 20–35 cm apart for full heads. Row spacing should be 35–50 cm. Sow in early spring for an early harvest, or from mid-summer onward for the main autumn crop — mid-summer sowings consistently give the best results and sidestep bolting caused by long day length.

Care

Keep soil consistently moist but not waterlogged; irregular watering can cause tip burn. Apply a balanced nitrogen-rich fertiliser once plants are established to support rapid leaf growth. Mulch around plants to retain moisture and suppress weeds. Watch for slugs, flea beetles, and cabbage white caterpillars; use fine mesh netting as a physical barrier. No staking required.

Harvest

Harvest whole heads once plants reach their characteristic size (30–50 cm tall depending on variety), cutting the stem just above soil level. Alternatively, remove outer leaves individually once they reach usable size for a cut-and-come-again approach. Plants are ready 50–60 days from sowing. Autumn-sown plants tolerate several hard frosts, extending the harvest window significantly.

In the kitchen

Pak choi has a mild, slightly sweet cabbage flavour with crisp stems and tender leaves. Stir-fry whole leaves or halved heads at high heat for 2–3 minutes. Steam or braise for soups, ramen, and hotpot. Baby leaves work raw in salads and as garnish. Stems and leaves cook at different rates — add stems first, then leaves.

Storing

Store unwashed pak choi loosely wrapped in a damp cloth or perforated bag in the vegetable drawer of the fridge for up to one week. For longer storage, blanch briefly and freeze. Avoid storing near ethylene-producing fruits as this accelerates yellowing.