Description
Chinese cabbage, sometimes referred to as pak choi or pak choi, is a biennial vegetable native to the cool climate that is typically harvested for food during its first growing year. It tastes like a cross between chard and cabbage, with smooth, soft leaves encircling crisp stems. The heads of the plants are upright, the leaves flare outward, and the white or green stalks resemble smooth, stringless celery. The yellow, four-petal cross that characterizes the cruciferous family is present on flower stalks that emerge from the center of the plant.
Habitat
Since then, it has spread throughout China and other areas of Asia, where it is now grown extensively in the Philippines, Japan, Malaysia, Indonesia, and other countries. It is also found in Europe and America.
Uses
Pak choy is high in vitamins, minerals, antioxidants, and fibers, whether it is cooked or raw. It provides a number of health advantages, including as supporting strong bones and possibly lowering cholesterol.
Varieties
The leaves of ‘Black Summer’ are quite dark. Harvested in late autumn or early winter, it is sown in the autumn.
“Ching-Chiang” is a dwarf with rapid growth that can withstand the weather of early spring.
Medium-sized plants with good bolt resistance are called “Joi Choi.”
Mei Qing Choi is a dwarf cultivar with a 35-day growth rate.
A cultivar known as “Win-Win” has exceptionally huge, dense heads and bolts slowly.
Plant Care
- Light
Though it can take some shade, pak choi prefers full sun growth, which is especially important in the summer. It normally requires six hours a day in direct sunlight.
- Soil
You’ll need organic matter-enriched, well-draining soil. Although 6.5 to 7.0 is ideal, pak choi can thrive on soil with a pH between 6.0 and 7.5.
- Water
The soil should be somewhat damp but never waterlogged for pak choi to grow. It may bolt to seed too soon if there is a drought. Watering your plants on a regular basis is necessary, especially during the drier autumn months. To keep the soil moist in between waterings, the best general rule of thumb is to give Pak choi 1 inch of water per week.
- Temperature and Humidity
Grown as an annual, pak choi is native to all US hardiness zones. It thrives in milder climates; dry, hot temperatures can hasten the bolting of pak choi. While this vegetable may be winter-hardy undercover in USDA Hardiness Zones 4 to 7 during mild winters, it is not as hardy as smaller-leafed Asian greens. But it might bolt to seed the next spring quite soon.
- Fertilizer
Before planting your pak choi, amend the soil with compost and organic fertilizer. These plants are heavy feeders, favoring phosphorus, nitrogen, and potassium-rich soil. However, it is best to apply organic fertilizer at planting time. Using chemical fertilizers when it is growing is not recommended.
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