Pak Choi
Pak Choi
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Everything you need for your cultivation
Crispy crunchy leaves.
Popular leafy vegetable derived from the cabbage family and widely used in Chinese cuisine. Very similar to chard but shorter and the green leaves are finer in texture. The taste is reminiscent of a mixture of Chinese cabbage and baby spinach. Pak Choi is ideal in wok dishes, salads (the thin leaves) or on the grill. Thrives in sun to partial shade in well-drained, nutrient-rich soil. After sowing, the soil is kept moist until germination has started properly.
Popular leafy vegetable derived from the cabbage family and widely used in Chinese cuisine. Very similar to chard but shorter and the green leaves are finer in texture. The taste is reminiscent of a mixture of Chinese cabbage and baby spinach. Pak Choi is ideal in wok dishes, salads (the thin leaves) or on the grill. Thrives in sun to partial shade in well-drained, nutrient-rich soil. After sowing, the soil is kept moist until germination has started properly.
Latin name: | |
Hybrid: | No |
Organic seed: | No |
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