Daikon RadishCaribbeanGarden Store Bok Choi - Taisai Chinese non-heading type cabbage, very productive,18 tall. Grown for its broad white stemmed leaf, use in stir-fry, pick often like silverbeet, small compact plant, resistant to bolting. Mildly pungent, hardy cool weather plant. sow autumn and spring in cooler areas.Brassica rapa (Chinensis group)Taisai… Bok Choy Pak Choi Seed.  This Heirloom Bok Choy also called Pak Choi is one of our favorite vegetables.  This very versatile vegetable can be used fresh in salads, steamed, stir fried, any way you like, it will taste great.  We often mix this and  Chinese Michihili Cabbabe together as the base for eggroll filling.  Heirloom Bok Choy Pak Choi produces a cluster of wide stalks similar to chard in shape.  The plant sometimes grows up to 12 stalks per cluster.Suitable for container growing.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 March–July, 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 20–30 cm (8–12 inches) between plants.Keep weed-free and well-watered to avoid bolting. Vegetable Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds about 1/4” under soil surface, with 24” - 30” between plants.Harvesting Pak ChoiBaby leaves will be ready to pick around 30 days after sowing mature plants in around 60 days.Pak choi come in various shades of green, white, purple and red. Green varieties are often more flavoursome that the white.EatingAn excellent source of vitamins A and C and a good source of folic acid.Eat pak choi raw or cooked. It should store in the fridge for up to a week.GreaExported By ExportYourStore
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