Pak Choi Growing Guide

CARE

Water: Requires moderate levels of water. Soil must be kept consistently moist for best growth and tastiest leaves.

Nutrients: Requires moderate to high levels of nutrients to support its fast growth. Add a source of organic matter such as compost or aged manure before planting.

Foliage: Will benefit from a foliar feeding of compost tea when young.

Pruning: If you plant the seeds densely, thin to 6″ apart and eat the thinning’s as baby greens.

Mulching: Use mulch to moderate soil temperatures, which will help to keep plants from bolting.

PESTS:

• Aphids
• Birds
• Cabbage looper
• Cabbage root maggot
• Cabbageworms
• Caterpillar
• Deer
• Flea beetles
• Slugs and snails
• Thrips
• Whiteflies

DISEASE:

• Aerial stem rot
• Blackleg
• Clubroot
• Damping-off
• Downy mildew
• Fusarium wilt
• Wirestem

CROP ROTATION

 2- to 3-year rotation away from all plants in the brassica family is recommended.

COMPANIONS

Grows well with potatoes, beets, celery, and onions. Nasturtiums and aromatic herbs planted nearby will help to repel insects and slugs. Avoid tomatoes and strawberries.

HARVEST

You can eat bok choy as a microgreen by sprouting seeds in a seed tray and cutting them down about 7–10 days after they begin to sprout. You’ll know they’re ready when the first set of true leaves has developed. For baby bok choy, cut the entire plant at the soil level once it has reached 4–6″ in height. You can harvest mature outer leaves individually, allowing the plant to continue growing from the center and prolonging your harvest time. When the flower stalk begins to form and the plant is 12″ tall, cut the whole plant before the leaves get bitter.

STORAGE

Mature leaves will keep well loosely wrapped in a plastic bag in the refrigerator. Try to use them within two weeks from harvesting. Younger plants, microgreens, and sprouts will perish more quickly, so use those within 3–5 days.

SEED SAVING

Seeds may be saved by allowing seed pods to dry and smashing them in a bag to extract the seeds. Avoid saving green pods as they are not generally viable, however; they are edible and can be steamed or stir-fried. Seed can be saved up to 3 years when stored properly.

NUTRITION

Contains high levels of vitamin(s) C, K, A, B6, B5, and B1. Also contains trace amounts of various minerals such as calcium, iron, phosphorous, magnesium, manganese, and potassium. Because of its high vitamin content and low calories, choi/choy can be a positive addition to any diet. Nutrition Facts

MEDICINAL 

Choi possesses many helpful antioxidants, it has been speculated that it can assist in preventing certain types of cancer such as breast and colon. Choi has also been linked to lowering levels of “bad” cholesterol.

WARNING 

As with most other vegetables, eating choi in normal amounts is perfectly safe and can actually improve one’s health. If eaten in excess, however, bok choy can cause hypothyroidism—a condition in which the thyroid stops releasing adequate amounts of the hormone that regulates your metabolism.

PLANT YOUR ZONE                       Cooperative Extension Service By State

*N/R(not recommended)