Pak Choi F1 Hanakan is an outstanding green stem hybrid for babyleaf or for miniveg (straight to wok) specification. Dwarf, hourglass shaped heads, with lovely broad based green stems.
China's most popular vegetable is used raw or cooked from any stage from seedling to mature plant and can be used as a “cut and come again” vegetable.
The flavour is sweet with a hint of mustard. It is used to enhance everything from soups to stir-fries and can be eaten young in salads or left to mature. Pak choi goes well with the flavours of soy sauce, hot peppers, and toasted sesame oil. It is used in won ton soup and chow mein. Young flowering stems can be used like broccoli or as a substitute for spinach.
Nutritionally, like most leafy green vegetables, it is a good source of iron. It is also high in vitamin A, vitamin C, and calcium. Not only tasty, but good for you. Whatever next?!?
Pak Choi grows best in a sunny position in a fertile soil.
It can be sown directly into open ground or can be planted into grow bags
Can be grown all year
Pak choi is a cool-season crop typically grown in autumn and early winter, though in warmer climates harvest can continue well into winter. It will germinate at temperatures between 13 to 24°C (55 to 70°F).
These green stemmed varieties withstand adverse conditions than white stemmed forms. Some protection is required for winter harvesting. Phasing the sowing will extend the cropping period.
Sow thinly, direct into finely raked, moist, weed free soil 6mm (0.25") deep in rows 30cm (12") apart. Thin the resulting seedlings, leaving the strongest, by degrees to a final spacing of 20cm (8") apart.
It is important to water well in dry weather and to keep well weeded. Provide a weak liquid feed once a week.
It needs to be grown quickly and the roots must be kept moist. Checks to growth, brought on by overcrowding or drought, will cause plants to bolt. They are snail magnets, so plants need protection in the open garden.
Plants reach a stage for ’baby leaf’ harvest in 28 days and mature plants take around 50 days. Chop off enough of the base of the bok choy plant before washing so that stalks can be cleaned individually.
Pak choi generally keeps well and will stay fresh for more than a week, but should be used in four to five days for best flavour.
Pak choi stalks can be consumed raw, or cooked. It has a high water content and becomes limp very quickly so should be cooked very quickly over high temperature so that the leaves become tender and the stalks stay crisp.
In Chinese stir-fried dishes and soups, it is added toward the end of the cooking process. Since the leaves cook much more quickly than the stalks, it’s a good idea to add the stalks first and then the leaves about a minute later. Cut the stalks into 1/2-inch (1.25cm) pieces before cooking.
|Average Seed Count||200 seeds|
|Common Name||Pak choy, Spoon cabbage, Taisai, Chinese mustard.|
|Other Common Names||Oriental Brassica, Celery mustard|
|Species||rapa var. chinensis|
|Position||Full sun in moist fertile soil.|
|Time to Sow||All year round|
|Harvest||It will germinate in 6 to 10 days at 13 to 24°C (55 to 70°F)|
|Time to Harvest||Baby leaf - 28 days. Mature plants - 50 days|
|Notes||Biennial grown as an Annual|