How to plant pak choi

Brassica rapa var. chinensis

Pak choi, also called bok choi or bok choy, pak choi cabbage and Chinese chard, is a vegetable widely grown in China and other Southeast Asian countries, and its cultivation is also growing in the west. It is a vegetable of the same species as the turnip and Chinese cabbage, and its leaves are much appreciated in cooked or sauteed dishes. Younger leaves can be eaten raw in salads.


Pak choi cabbage is a mild climate vegetable, growing best between 15 ° C and 20 ° C. Most cultivars tolerate low temperatures and light frosts. Few cultivars tolerate high temperatures.


Pak choi cabbage can be grown in direct sunlight or in partial shade.


Cultivate in well-drained, fertile soil and rich in organic matter.


Irrigate in order to keep the soil always moist, without being soaked. This vegetable is sensitive to the lack of water.


The seeds can be sown in the final location of the garden or in sowing, small pots or plastic cups or newspaper, and transplanted when the seedlings are 5 cm high.

The recommended spacing between plants varies with the size of the cultivar and the growing conditions, ranging from 10 cm for the smallest cultivars to 45 cm for the largest ones. One option is to plant with the smallest spacing and, as the plants grow, harvest some in order to achieve greater spacing when the plants are well developed.


Remove invasive plants that are competing for resources and nutrients.


The harvesting of pak choi leaves can be done at any time during the life cycle of the plants, but the ideal is that the harvest occurs only from 6 to 10 weeks after planting, removing the leaves individually when necessary or harvesting all the leaves. Cutting the plant at least 2.5 cm from the soil allows the plant to sprout and produce a new crop.

The plant can flower early if the growing conditions are not ideal. In this case, harvest all the leaves.

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