Pak Choi, also known as bok choy or Chinese cabbage, is a leafy vegetable popular in Asian cuisine. It has a mild and slightly peppery flavor, making it versatile for various cooking methods. Pak Choi can be stir-fried, steamed, sautéed, or added fresh to salads and soups. Its crunchy stems and tender leaves provide a delightful texture.
Cabbage thrives when grown alongside rosemary, spinach, sage, thyme, tomatoes, carrots, celery, cucumber, dill, kale, lettuce, onions and mint
Pest
Watering
Pak choi prefers well-drained soil. Keep the soil consistently moist, ensuring it stays evenly damp. Water deeply when the top inch of soil feels dry to the touch. Allow excess water to drain away to prevent waterlogging and promote healthy growth.
Harvesting
When harvesting Pak Choi, wait until the leaves are large enough to be usable. Use a sharp knife or scissors to cut the outer leaves, leaving the inner leaves to continue growing. Harvest regularly to encourage new growth. For baby Pak Choi, harvest the entire plant when it reaches the desired size.
Culinary/ Uses
Pak Choi, also known as bok choy, is a versatile vegetable commonly used in Asian cuisine. Enjoy it stir-fried, steamed, sautéed, or raw in salads and slaws. With tender leaves and crunchy stems, Pak Choi offers a mild, slightly sweet flavor that compliments various dishes.
