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Pak Choi SEEDS- Purple Gem, CHINESE CABBAGE
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Microgreens sprout in only 2-3 days and can be harvested in 10-15 days. Pak Choi microgreens will not only mesmerize your taste buds but they also provide a nutritional boost to your meals. Boasting stunning crimson hues with a perfect blend of mild sweetness and subtle peppery notes.
"Purple Gem" is a standout in any garden, with its vibrant, deep purple leaves and bright lime green stems. In just 45 days, this pak choi will reach a mature height of eight inches, but its baby greens are ready even sooner. Enjoy its deliciously sweet, slightly mustardy flavor in both its mature and young stages.
Great for cool season crops.
- 12,800 seeds per oz.
- 4 oz - Approximately 51,250 Seeds
- 1 lb - Approximately 205,000 Seeds
Planting season: Late spring to early summer or fall
Pak Choi, also known as Chinese cabbage, is a highly sought-after vegetable in Asian cuisine. It has non-heading leaves, big and juicy, with lustrous green foliage and white stalks. Its crisp, delicate, and mild flavor makes it an excellent choice for stir fries and Asian dishes.
Sowing and Growing Pak Choi
Pak choi like a rich, moist soil in full sun, although they will cope with light shade.
Depending upon the variety, sow thinly, directly into the soil MarchâJuly, 1 cm (½ inch) deep in rows 38 cm (15 inches) apart.
For baby leaf, thin to 10 cm (4 inches) between plants. To grow plants to full maturity, leave 20â30 cm (8â12 inches) between plants.
Keep weed-free and well-watered to avoid bolting.
Harvesting Pak Choi
Baby leaves typically reach maturity 30 days after sowing, while full-grown plants can take around 60 days. Pak choi seeds come in a range of hues, including green, white, purple, and red. In terms of flavor, green varieties are often more robust than the white. This vegetable is rich in vitamins A and C, as well as folic acid. Enjoy pak choi either raw or cooked, and store it in the fridge for up to a week.
Great for use in salads and stir fries, or steam the whole vegetable as a side dish.
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