Serbajadi Pak Choy Green – Brassica rapa L. subspecies chinesis
Pak Choy, also called Chinese Cabbage, is easy to grow. It is a small plant with a rosette of upright leaves with thickened and flattened usually white petioles and smooth, rounded blades. This type of non-heading cabbage grows quickly and is widely and popularly grown. The leaf stalks are a beautiful, light green: they are broad, flattish, and widen out at the base and the petioles are white and thickened. Pak Choy is high in fibre, protein, iron, calcium and vitamins A and C. Eat it in soups, in salads, and the whole vegetable is used extensively in cooking for its succulent texture, either braised, boiled, steamed or stir-fried. It’s a favorite in a wide variety of Chinese and Asian stir-fry recipes.
Type of vegetable: Leafy
Edible parts: Leaves, crunchy leaf stalks and young flowering shoots
DIRECTION OF USE
Best soil: This vegetable is tolerant of a wide range of soil conditions including soils with high acidity but does not thrive in well drained soils as it matures rapidly.
How to plant: Pak Choy is grown from seeds. The seeds can be directly seeded into your garden, or seeded indoors for transplanting later. Sow seeds and cover lightly with 1/4″ or less of fine garden or seed starting soil. Seeds germinate in 7- 10 days. Space or thin plants to 6″ – 10″ apart in rows 18″ – 30″ apart.
When to harvest: At 45 – 50 days after sowing when they have reached 12” – 18” tall, it can be used at virtually any stage. Should always be picked when the leaves and leaf stalks look fresh and crisp.
How to harvest: Remove whole head from the soil.
Care: Pak Choy needs plenty of water in warm temperatures. Nitrogenous top dressing is required at regular intervals to obtain full leaf development. Keep plants well weeded.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.