Spring planting doesn’t start when the air feels warm, It...Read More
White Stemmed Bok Choy, also known as Chinese Cabbage or Pak Choi, is a unique leaf vegetable that is part of the Brassica family. Popular in Chinese cuisine, this crunchy and juicy veggie is delicious when roasted, steamed, grilled, or even eaten raw and makes a perfect addition to an Asian stir fry. The flavor is mildly sweet and slightly peppery with a crunchy textured white stem that gives way to leafy dark green leaves at the top. This crop prefers cooler temperature and in hotter climates do best with some afternoon shade to avoid early bolting. White Stemmed Bok Choy is a great addition to any vegetable garden, especially for the home cook looking for a new and tasty vegetable to switch things up!
NAME: Cabbage (Brassica rapa subsp. chinensis)
VARIETY: White Stemmed Bok Choy
DAYS TO MATURITY: 50 days
POLLINATION: Open Pollinated
TYPE: Annual
HARDINESS ZONE: Zones 3 – 9
SUNLIGHT: Full Sun / Partial Sun
SOIL: Well-draining, fertile soil with a pH 6.8 – 7.1
SPACING: 12 – 18 inches
PLANT HEIGHT: 14 – 20 inches
TEMP: 35 – 85ºF
These seeds do not required stratification.
To learn more about Stratification, click here!
Start seeds indoors 2 to 3 weeks before your last local spring frost
Use cell trays with moistened soil mix and sow 2 to 3 seeds per cell, 1/4 inch deep
Keep these trays in ambient temperatures at or above 65ºF and germination should occur in 7 to 12 days
Once seedlings emerge, remove all but one seedling per cell and provide plenty of light on a sunny windowsill or grow 3 inches beneath fluorescent/LED plant lights turned on 15 hours, off for 9 hours, raising the light with growth
Before transplanting outdoors, harden off seedlings for several days. Do this by taking them outside during the day and bringing them in at night (Outside temps should be above 50°F when you start this process)
After the hardening off process, you can transplant into your garden beds, spaced 12 to 18 inches apart, as long as soil temperatures are above 55ºF
Sow seeds outdoors once soil temperatures reach 45ºF, which generally equates to daytime and nighttime temperatures above 50ºF
They like full sunlight and high soil fertility
Sow 1 seed every 2 inches, in rows spaced 12 inches apart, and water in well
Once germination occurs, thin out seedlings so they are spaced roughly 12 to 18 inches apart
Keep the soil evenly moist for the healthiest growth
If the sun gets too hot, Bok Choy tends to “bolt” or go to seed; in long periods of heat, some kind of shade may be helpful to prevent bolting
Provide consistent moisture to White Stemmed Bok Choy Cabbage plants, particularly during dry periods, to promote healthy growth and prevent bolting (premature flowering).
Mulch around the plants to help retain soil moisture, regulate soil temperature, and suppress weed growth.
Fertilize the plants with a balanced fertilizer or compost tea every 3-4 weeks to provide essential nutrients for vigorous growth.
Monitor for common pests such as aphids, flea beetles, and cabbage worms, and treat as needed with organic pest control methods.
Thin seedlings as needed to ensure proper spacing and encourage larger heads.
Single leaves or the entire plant may be harvested, either at 28 days for the tender baby leaf stage or when a fully mature head at 50 days.
Use a sharp knife or shears to avoid damaging the remaining plant. Harvest White Stemmed Bok Choy Cabbage by cutting the entire head at ground level or pick outer leaves as needed while allowing the inner leaves to continue growing.
Store harvested Bok Choy in the refrigerator for up to 5 to 7 days, or blanch and freeze it for longer storage.
