Dwarf Bok Choy or Baby Bok Choy (2000 Seeds) - ASIAN Vegetable

Daikon RadishPress to translate Listing Translator by Hindi Portuguese Thai Korean French Chinese Spanish Arabic Japanese German Russian Italian Bok Choy (Pak Choi) This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties. The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green. One variety produces a rosette of dark green leaves close to the ground. There are specialty pak chois that have frilly leaves to light yellow-green color. The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled. Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months. Asian cooks use the entire plant at many stages of development.
Dwarf Pak Choi This is ‘Baby Bok Choy’, the famous Asian green. It is often referred to as a nai pe tsai type or dwarf type with white spoon-shaped petioles and dark green glossy leaves. This variety grows best in mild climates and can tolerate heat. It can be grown year round in sub-tropical areas. Germination: 90% Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost or late summer/early fall in a warm, sunny location. Keep soil moist. Fertilize as needed. Pak choi may bolt in early spring, exposure to frost or prolonged temperatures below 50°F. Mulch fall crops to avoid premature bolting. Optimum growing temperatures are in the 60s°F. Harvest when about 4 tall.PAYMENT
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