Asian Greens Seeds – Bok Choy

Description

Brassica rapa

Bok choy, pak choy, pak choi – however you spell it, it makes a great stir fry! This non-heading Chinese cabbage grows in a beautiful vase-shaped rosette with crunchy white stems and slightly peppery, glossy green leaves. There could hardly be an easier vegetable to grow. It matures quickly, is slow to bolt in hot weather, and cold-hardy too. It can be used raw, but is more often eaten cooked, benefitting from a sear and just a few minutes in the pan to soften the stems. Also makes great kimchi! 

This chinese cabbage is closely related to turnips and mustard and is native to China. It was introduced in the US in the 19th century by Chinese immigrants arriving in the US to work during the gold rush. Farmers in Asia will grow numerous varieties of bok choy, but typically here, you’ll find mainly this white stemmed version. 

Bok choy is a great seed to direct sow in the garden in late summer for delicious, crunchy fall asian greens. It can also be started indoors in spring, four weeks before your last frost date. Bok choy prefers full sun and well-draining soil. Bok choy can be harvested at any stage of growth – leaves, baby bok choy, or fully grown. It takes about 45 days to reach full size (approximately 12 inches tall and wide), making it a great option for squeezing one last harvest into the beginning or end of the season. Full sun. Typically grown as an annual. 

Approximately 765 seeds per packet.