Growing Pak Choy, also Pak choi
Brassica campestris var. pekinensis : Brassicaceae / the mustard or cabbage family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| S | S | S | |||||||||
| T | T | T | T | ||||||||
| P | P | P |
(Best months for growing Pak Choy in Australia - sub-tropical regions)
- S = Plant undercover in seed trays
- T = Plant out (transplant) seedlings
- P = Sow seed
- Easy to grow. Sow in garden. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 21°C and 30°C.
- Space plants: 30 - 40 cm apart
- Harvest in 6-11 weeks.
- Compatible with (can grow beside): Dwarf (bush) beans, beets, celery, cucumber, onions, marigold, nasturtium, rhubarb, aromatic herbs (sage, dill, chamomile, coriander), lettuce, potatoes
- Avoid growing close to: Climbing (pole) beans, tomato, peppers (chili, capsicum), eggplant (aubergine), strawberry, mustard
Similar to Chinese cabbage but the leaves are smoother and the stalks are longer and thicker. Grows quickly and will also go to seed quickly in hot weather. Best grown in cooler months.
Needs plenty of water.
Culinary hints - cooking and eating Pak Choy
You can treat Pak Choy as "cut and come again" or use the whole plant in one go, whichever suits your needs.
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