This popular pak choi matures early and has thick, dark-green leaves and light-green petioles shaped like an hourglass. This variety has excellent heat tolerance and adapts well to most areas provided temperatures stay between 50-80°F.
Pak Choi is a member of the cabbage family. It is also known as bok choy, horse’s ear, Chinese celery cabbage, and white mustard cabbage. The texture of both leaves and stalks is crisp, and the flavor is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads but is best when briefly cooked.
Sow and Plant
In areas with cooler summers, bok choy can be sown almost all year round, except for the coldest mid-winter months. Grow well in 5-32 degrees C or 41-90 degrees F. In areas with hot summers, avoid sowing in the hot mid-summer months. Surround the stem with a 10 cm mat with a slit cut into it for the stem to prevent cabbage root flies from destroying the roots. Use fine mesh or fleece over the summer to prevent butterflies from laying eggs on the underside of leaves - caterpillars can destroy these plants. Keep soil moist in dry weather.
Harvest when mature. Leaves can be picked from a number of plants instead of harvesting whole plants. Its buds and flowers are edible.