Pak choi is a famous Asian green with dark red leaves and light green leaf stalks, dwarf.  This variety is known for its heat-tolerance, humidity resistant. Good cold tolerance and does not bolt to seed early. Stir-fry or add to soup. The thick stalk of this variety is tender and extremely tasty.

Pak choi contains a high amount of vitamin A per 4 oz. of serving - about 3500 IU. Pak choi also contains approximately 50 mg of vitamin C per 4 oz. serving.

Chinese cabbage was ranked second for nutrient density out of 41 "powerhouse" fruits and vegetables in a peer-reviewed US Center for Disease Control study. Pak choi contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses.

SOWING:

Sow indoors: June - July

Sow outdoors: June - August

Harvesting: September - November

Height: 16 inches (40 cm)

Depth: 1/2 inch (1 cm)

Sow the seeds 1cm (½in) deep into 7cm (3in) pots. Make sure that the compost remains moist. Transplant outside a month after sowing, space at least 30cm (12in) between each plant. Grows in well-drained, warm soil, full sun position only. Ready for harvest after 5 - 6 weeks.