«Swallow» - Organic Pak Choi Seeds
1.14 €
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.
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Organic Pak Choi «Swallow»
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.
How to Grow
Sow seed from April to July in a sunny position in fertile soil. Sow seed thinly, 2cm (¾in) deep, in rows 30-38cm (12-15in) apart; the wider distance is best for semi-mature to full-size heads. Earlier and later sowings for baby leaf can also be made under cloches or fleece in mild areas.
Gradually thin seedlings to 7.5-10cm (3-4in) for baby leaf, to 20cm (8in) for semi-mature plants and to 25-30cm (10-12in) for mature plants. The thinnings can be eaten. Keep plants well watered throughout the growing period to avoid bolting (running to seed) and lack of flavour.