Chinese Pak Choi, White Stem (Brassica rapa Chinensis)

In stock
$4.00
Chinese Pak Choi, White Stem (Brassica rapa Chinensis): also known as Bok Choy or Pak Choy, is a leafy green vegetable native to China and widely cultivated throughout Asia. It belongs to the Brassica rapa species and is a member of the cabbage family (Brassicaceae). White Stem Pak Choi is...
Weight *

Chinese Pak Choi, White Stem (Brassica rapa Chinensis): also known as Bok Choy or Pak Choy, is a leafy green vegetable native to China and widely cultivated throughout Asia. It belongs to the Brassica rapa species and is a member of the cabbage family (Brassicaceae). White Stem Pak Choi is a specific variety of Pak Choi distinguished by its white stems and dark green leaves.

Appearance: White Stem Pak Choi has large, dark green leaves that are smooth and glossy in texture. The leaves are broad, with a slight crinkle or wave along the edges. The most distinctive feature of this variety is its thick, crisp, and succulent white stems, which are tender and juicy when cooked.

Stem: The white stems of Pak Choi are thick, crunchy, and slightly sweet in flavor. They have a mild, cabbage-like taste with a hint of peppery notes. The stems are edible and can be cooked along with the leaves or used raw in salads and stir-fries.

Leaves: The leaves of White Stem Pak Choi are tender, with a delicate texture and a mild, slightly mustardy flavor. They are often cooked quickly to retain their crispness and vibrant green color. Pak Choi leaves can be used in various culinary preparations, including stir-fries, soups, steamed dishes, and salads.

Nutritional Benefits: Chinese Pak Choi is a nutritious vegetable rich in vitamins, minerals, and antioxidants. It is low in calories and carbohydrates but high in fiber, vitamin C, vitamin K, vitamin A, and folate. Pak Choi also contains calcium, potassium, iron, and other essential nutrients beneficial for overall health and well-being.

Culinary Uses: White Stem Pak Choi is a versatile vegetable commonly used in Asian cuisine, particularly in Chinese, Japanese, and Korean dishes. It can be stir-fried, sautéed, steamed, boiled, or added raw to salads and slaws. Pak Choi pairs well with garlic, ginger, soy sauce, sesame oil, and other Asian seasonings

Growth Habit: Chinese Pak Choi is a cool-season crop that thrives in well-drained, fertile soil and prefers mild temperatures. It has a relatively short growing cycle and can be harvested when the leaves are young and tender, typically within 6-8 weeks of planting.

Overall, Chinese Pak Choi, White Stem (Brassica rapa Chinensis), is a delicious and nutritious vegetable prized for its crisp texture, mild flavor, and culinary versatility in Asian cuisine.

Botanical Name: Brassica Rapa Chinensis

Common Name: Chinese Pak Choi, White Stem

Size at Maturity: 18”

Days to Maturity: 60 Days

Light Requirement: Full Sun to Partial Shade

Planting Time: Spring/ Fall

Sowing Method: Direct Sow by Seed

Planting Depth: ¼" to ½”

Plant Spacing: Less than 12”

Ships: Year-round

Average Seeds Per Ounce: Approx. 9000

You have successfully subscribed!