Canton Pak Choi Seeds | Brassica rapa var. chinensis | Bok Choy | Baby Leaf 28–35 Days | Full Head 50 Days

Canton Pak Choi Seeds – Brassica rapa var. chinensis | Bok Choy | Baby Leaf or Full Head

Canton Pak Choi (Brassica rapa var. chinensis), also known as Canton’s Choice or bok choy, is one of the most productive and versatile cool-season Asian greens available. It produces a compact, upright head of smooth, dark green leaves with thick, crisp white stalks (petioles) — mild in flavor, tender, and equally delicious raw or cooked. Two distinct harvesting stages: harvest at 28–35 days for tender baby leaf (the “Miao” stage), or allow to mature to a full head at 50 days. A fast-growing, highly rewarding crop suitable for spring, summer, and fall planting. Approximately 11,250 seeds per ounce. Open-pollinated, non-GMO.

Variety Details

• Botanical Name: Brassica rapa var. chinensis
• Common Names: Canton pak choi, bok choy, pak choy, Canton’s Choice
• Type: Biennial grown as a cool-season annual — open-pollinated, non-GMO
• Leaf: Smooth, dark green; tender and mild
• Stalk (petiole): Thick, crisp, white — holds up well in cooking
• Head size: 18–24 inch spacing for full head development
• Days to maturity: 28–35 days (Miao / baby leaf stage); 50 days (full head)
• Seeds per oz: ~11,250 | per lb: ~180,000
• Season: Cool season — spring, summer, and fall planting; bolts in prolonged heat
• Sun: Full sun to partial shade (partial shade beneficial in hot weather)
• Germination: ~10 days; sow ¼ inch deep

A Brief History

Chinese cabbage dates to at least the 15th century in China, where physicians of the Ming Dynasty documented its nutritional value. It later became the primary vegetable in kimchi, Korea’s national dish. Japanese soldiers encountered Chinese cabbage during wartime travel and introduced it to Japan, where it became a kitchen staple. Pak choi reached American markets in the late 19th century and has since become one of the most widely grown Asian vegetables in Western gardens.

Culinary Uses

• Baby leaf salads (Miao stage, 28–35 days): Harvest entire young plants or outer leaves for tender, mild salad greens — excellent in Asian-inspired salads with sesame dressing
• Stir-fry: Separate stalks and leaves; slice stalks into ½-inch pieces and add to wok first, then add torn leaves at the end — high-heat, fast cooking preserves crunch and color
• Braised pak choi: Halve heads lengthwise and braise cut-side down in chicken stock, oyster sauce, and sesame oil until caramelized and tender — a classic Cantonese restaurant preparation
• Sautéed with garlic, ginger, and soy sauce — the simplest and most popular preparation; done in under 5 minutes
• Soups: Added to ramen, hot pot, miso soup, and wonton soup in the final minutes of cooking
• Ohitashi: Blanched and dressed with soy sauce, dashi, and sesame seeds — a Japanese cold side dish (tsukemono-adjacent)
• Kimchi: Whole heads or leaves packed in gochugaru paste, garlic, and ginger for fermented kimchi
• Pickling: Quick-pickled in rice vinegar, salt, and sugar for a crisp, tangy condiment
• Dumpling filling — finely chopped, salted, and squeezed dry; combined with pork or shrimp for gyoza and jiaozi

Planting Guide

• Sowing: Direct sow is preferred — sow seeds ¼ inch deep, 12 inches apart, in rows 12 inches apart. Germination in approximately 10 days.
• Timing: Sow 4–6 weeks before last spring frost for a spring crop. For a fall crop, direct sow in July.
• Season: Grows best in temperatures 45–75°F (7–24°C). Prolonged heat above 75°F causes bolting (premature flowering) — provide partial shade or time plantings to avoid peak summer heat.
• Soil: Prepare with compost or organic matter for rich, moisture-retentive soil. Pak choi is a heavy feeder.
• Watering: Keep soil evenly moist throughout the season. Drought stress causes bitterness and premature bolting.
• Pests: Watch for slugs and snails, which are attracted to the tender leaves. Hand-pick at dusk or use iron phosphate baiting.

Harvesting

• Baby leaf / Miao stage (28–35 days): Harvest individual outer leaves or entire small plants. Excellent for salads and quick stir-fries.
• Full head (50 days): Cut the entire head at the base, leaving 1 inch of stem for potential regrowth of secondary shoots.
• For best flavor, use within 5 days of harvest. Store in a damp paper towel in the refrigerator.