Up to 70 days. Pak Choi is a hardy garden crop that can be grown in climate zones one through nine. The plant produces large, green leaves off a thick, white stem. After around seventy days, the leaves can be harvested. They provide a mild and peppery flavor, and can be kept for three months after harvesting.
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MicrogreenGrowing Pak Choi Cabbage Vegetable Seeds
- Latin Name: brassica oleracea var. gemmifera
- Other Names:Bok Choy
- Days to Maturity: 100 days
- Hardiness Zone: Zones 1-9
- Planting Depth: ½"
- Plant Spacing:12-24"
- Row Spacing:30"
- Growth Habit: Upright
- Soil Preference: Moist, composted soil
- Temp Preference: Cooler
- Light Preference: Full, although in climates with hot summers, afternoon shade can help
- Pest/Diseases:Susceptible to aphids, cabbage root maggots
- Color:Green with thick, white stems
- Flavor: Mild and peppery
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Seeds Per Package:
- 4 g Packet - Approximately 900 Seeds
- 1 oz - Approximately 6,800 Seeds
- 4 oz - Approximately 27,000 Seeds
- 1 lb - Approximately 108,000 Seeds
- 5 lb - Approximately 544,000 Seeds
- 25 lb - Approximately 2,720,000 Seeds
Pak Choi cabbage can be sown indoors and transplanted outside after four weeks. The crop will need full or partial sun, and the soil will need to remain moist. Pak Choi needs two inches of water each week while growing. When transplanting outside, it’s best to harden off the plants over the course of a week. When the Pak Choi plants are ready to be transplanted, leave twelve to twenty four inches between the plants. The seedlings will do best in a composted soil. At around seventy days, the heads should be firm. When this stage is reached, the Pak Choi can be harvested. When doing this, you will need to also remove the entire stem and root, to prevent the buildup of disease. The leaves of the Pak Choi cabbage plants can be kept for three months and will bear a mild and peppery flavor.
Check out this Medical New Today Article about the nutritional content of Pak Choi Cabbage