Cabbage, Seeds, Pak Choi - Taisai

This cool-warm season annual heirloom, Brassica rapa Chinensis group, also known as Taisai Pak Choi (Bok Choy) Seeds, matures in just 50 days. The glossy green leaves of this popular and robust pak choi or choy sum have a unique spoon shape. Tender, crisp, white petioles are long and thick. The 18” plants are taller and less compact than Chinese pak choi types. ~ 12,000 seeds per oz.

• 1 oz - Approximately 12,000 Seeds
• 4 oz - Approximately 48,000 Seeds
• 1 lb - Approximately 192,000 Seeds

Prep: Rinse, slice, and use in stir-fries, sautéing, or braising. Harvest at 30-35 days for a fresh salad. For stir fry, cut into 1/2" slices and saute with oil, veggies, and/or meat. Also great in ohitashi, yosenabe, and soups.

Other Names:ang chaithao, bai cai, bok choy, cai be trang, cai thia, cai thuong hai, celery mustard, Chinese chard, Chinese mustard, Chinese white cabbage, kala gowa, paak tsai, pak choi, pecai, pecal, pechay, petsai, petsay, phakkaat farang, phakkaet bai, qing cai, samho, sawi, sawi puhit, sesawi putih, shakushina, spoon shaped bok choy, tsing pak choi.

How to Grow Taisai Cabbage

Plant seeds in well-draining soil in spring or summer. Keep soil moist and fertilize as needed. Optimal temperature range for growth is 60s°F, avoid frost and prolonged temps below 50°F. Use mulch to prevent early bolting.

Harvesting Pak Choi

Harvest this pak choi at 50 days or 30-35 days for tender leaves, in the mornings to retain moisture. Cut the stem, remove the head, and harvest outer leaves only for continuous growth.