Serbajadi Pak Choy White Stem – Brassica rapa L. subspecies chinensis
Pak Choy, also called Chinese Cabbage, is a Chinese vegetable that’s easy to grow. It is a small slow bolting plant with a rosette of upright leaves with thickened and flattened usually white petioles and with round smooth leaves and thick pure white stalks This is a fast-growing annual; do well in a hot, wet summer climate, and can be ready in as little as five weeks. It’s a favorite in a wide variety of Chinese and Asian stir-fry recipes. It can also be steamed. Pak Choy is usually chopped before being cooked, but small specimens may be cooked whole.
Type of vegetable: Leafy
Edible parts: Leaves, stems and shoots
DIRECTION OF USE
Best soil: Plant in rich, loose garden soil with a pH level of 6.0-6.8 is most suitable. Induce fast growth with an early application of fertiliser. Keep the soil moist.
How to plant: Pak Choy is grown from seed. 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: 45 -50 days when leaves are 12” to1 8” tall
How to harvest: For greens, use whole plants when they are small. Cut off 2” to 3” from base of the stem.
Care: Keep soil moist. Weed regularly. Maintain good drainage. Nitrogenous top dressing is required at regular intervals to obtain full leaf development. Full exposure to sunlight is required for optimum growth.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.