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Serbajadi Pak Choy Green BBS 006


RM 2.40
Availability
In-Stock

Pak Choy, also called Chinese Cabbage, is easy to grow. It is a small plant with a rosette of upright leaves with thickened and flattened usually white petioles and smooth, rounded blades. This type of non-heading cabbage grows quickly and is widely and popularly grown. The leaf stalks are a beautiful, light green: they are broad, flattish, and widen out at the base and the petioles are white and thickened. Pak Choy is high in fibre, protein, iron, calcium and vitamins A and C. Eat it in soups, in salads, and the whole vegetable is used extensively in cooking for its succulent texture, either braised, boiled, steamed or stir-fried. It's a favorite in a wide variety of Chinese and Asian stir-fry recipes.

Type of vegetable: Leafy
Edible parts: Leaves, crunchy leaf stalks and young flowering shoots
Best soil: This vegetable is tolerant of a wide range of soil conditions including soils with high acidity but does not thrive in well drained soils as it matures rapidly.
How to plant: Pak Choy is grown from seeds. The seeds can be directly seeded into your garden, or seeded indoors for transplanting later. Sow seeds and cover lightly with 1/4" or less of fine garden or seed starting soil. Seeds germinate in 7- 10 days. Space or thin plants to 6" - 10" apart in rows 18" - 30" apart.
When to harvest: At 45 – 50 days after sowing when they have reached 12” – 18” tall; it can be used at virtually any stage. Should always be picked when the leaves and leaf stalks look fresh and crisp.
How to harvest: Remove whole head from the soil
Care: Pak Choy needs plenty of water in warm temperatures. Nitrogenous top dressing is required at regular intervals to obtain full leaf development. Keep plants well weeded.

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