Pak Choy, also called Chinese Cabbage. This vegetable is biennial; is shallow-rooted and very fast growing.The whole plant is edible – leaves, crunchy leaf stalks and young flowering shoots – and it can be used at virtually any stage. It is usually braised whole, or halved lengthwise. It's a favorite in a wide variety of Chinese and Asian stir-fry recipes. It can also be steamed.
Type of vegetable: Leafy
Edible parts: Leaves, crunchy leaf stalks and young flowering shoots
DIRECTION OF USE
Best soil: Plant in rich, loose garden soil. Induce fast growth with an early application of fertiliser. Keep the soil moist.
How to plant: 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.
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 plant from the soil.
Care: Nitrogenous top dressing is required at regular intervals to obtain full leaf development.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.