DESCRIPTION:

Pak Choi, also known as paksoi, pok choi, pak choy, or Asian bok choy, originates from China, Taiwan, and Japan. It is a highly vitamin-rich vegetable and one of the most popular ingredients throughout Asia. As a close relative of Chinese cabbage, it visually resembles Swiss chard more closely. In contrast to Chinese cabbage, it does not form a tight head, but rather open rosettes that reach a height of 40–60 cm. Its mild cabbage flavor is particularly remarkable, and the leaves carry a slightly tart, bitter note. Pak Choi is commonly found in typical Asian dishes; raw, it fits excellently into salads, and cooked, it enhances many vegetable recipes.

CULTIVATION:

Pak Choi can be started indoors from April onward. Sowing directly into the open ground is possible from May (sowing depth approx. 0.5–1 cm). Pak Choi begins to germinate from 12°C, with the optimal germination temperature lying between 18°C and 22°C. The soil should be nutrient-rich, loose, and calcareous (chalky). Plants started in pots can be transplanted outdoors from the beginning of July at a spacing of 30 x 30 centimeters in a sunny to partially shaded, wind-sheltered location. Pak Choi must be watered regularly without creating waterlogging. The first Pak Choi can be harvested after just 8 to 10 weeks.

Please note:

This is a natural product. Therefore, we generally cannot assume a sprouting or germination guarantee for seeds, as the conditions under which sowing was carried out by the customer cannot be assessed or influenced by us.