1,000 Pak Choy Cabbage Seeds | Vegetable Seeds 
 
 
Pak Choi is a Chinese vegetable variety that is grown for a multitude of uses. It can be used at many different stages for additions to soups, salads, and meats, and more. The heads have thick, white ribs, and is also called Bok Choy in some locations. It matures in approximately 50 days.
 

Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
 
 
Sowing: Prepare the soil with compost or organic matter; Chinese cabbage prefers full sun or partial shade, and grow best in temperatures from 45-75 F (7-24 C). Direct seeding works best, about 4-6 weeks before the last average spring frost date. Plant Canton Pak Choi Chinese cabbage seeds 1/4" deep about 12" apart in rows about 12" apart; germination should take place in about 10 days. For a fall crop, direct sow in July.
 
 
Growing: Keep the soil evenly moist for the healthiest growth. If the sun gets too hot, Chinese cabbage tends to "bolt" or go to seed; in long periods of heat, some kind of shade may be helpful. Watch out for snails, as they will harm the plants.
 
 
Harvesting: 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. For freshest taste, use within five days.