Pak choi Growing Guide
Pak choi is a fast-growing oriental brassica used as baby leaves in salads or as larger rosettes for cooking (steaming, sautéing, stir-frying). It is a member of the cabbage family, forming tight upright rosettes with broad white or pale green stems and large lush leaves (green or dark purple). It can be grown as a cut-and-come-again salad in as little as four weeks for repeated harvests, or to full size in eight to ten weeks. It prefers cool, damp conditions.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Sow small batches of seeds every few weeks for continuous harvests. Sow indoors from spring onwards in modular trays with moist, peat-free seed compost, one or two seeds per module, thinning to the strongest. Sow outdoors from late spring onwards, once no risk of frost, in a warm, sheltered, sunny position (for early/late sowings) or a cool, lightly shaded location (for summer crops). Sow seeds thinly, 2cm deep, in rows at least 30cm apart. Protect seedlings from slugs, snails, and cold temperatures with cloches or biodegradable fleece. Thin seedlings gradually to 8-10cm apart for baby leaves, 20cm for semi-mature plants, and 25-30cm for mature plants. For containers (at least 30cm wide), use peat-free multi-purpose compost in full sun or light shade. Plant young pak choi plants (at least 10cm tall), either grown from seed indoors or bought as plug plants, outdoors from late spring after hardening off. Choose a sunny location for early/late sowings and light shade for summer crops. Plant into prepared soil, about 8cm apart for baby leaves and up to 30cm for full-sized plants. Water in well. Can also be planted in large (30cm) pots of peat-free multi-purpose compost or in a growing bag for baby leaves or small rosettes.
Harvesting information
Pak choi can be picked from early summer to autumn. Baby salad leaves are ready in as little as 30 days; snip off individual leaves (a few from each plant) as a cut-and-come-again crop until the plant starts to flower. Semi-mature or full-sized pak choi should be ready to harvest in 45–75 days, when still compact and firm. Cut through the base of the stem with a sharp knife. Cook lightly to retain crunchiness in the stems.