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Chinese cabbage Taisai - Pak Choi

Brassica pekenensis de Chine "Pak Choi" Taisai
Bok Choy

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Pak Choi 'Taisai' is a tasty variety that forms loose heads of tender, light green leaves with large white ribs. Its flavour is similar to chicory, turnip and green cabbage. Sow from April to July and harvest from August to October.  
Ease of cultivation
Beginner
Height at maturity
30 cm
Spread at maturity
30 cm
Soil moisture
Damp soil
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period April to July
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Harvest time August to October
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Description

Pak Choi 'Taisai' is a tasty variety that forms loose heads of tender, light green leaves with large white ribs. Its flavour is similar to chicory, turnip and green cabbage. Sow from April to July and harvest from August to October.

Chinese cabbage (Brassica rapa) is a leaf vegetable belonging to the large Brassicaceae family. It is native to East Asia. It is a staple in Asian cuisine and has become increasingly popular in western countries since the 19th century. The two most common subspecies are napa cabbage (Pekinensis Group) and bok choy (Chinensis group). Napa cabbage, also known as Chinese white cabbage, pe-tsai and “celery cabbage”, produces tall, oblong heads of pale green leaves white thick white ribs. Bok choy or pak choi is doesn’t form heads but lightly-packed clusters of fleshy stalks, topped with dark to medium green leaves. Chinese cabbage is a versatile vegetable that is delicious eaten raw in salads as well as cooked in a stir-fry or a stew. This biennial plant, grown as an annual, is remarkably healthy thanks to its high vitamin A, K and C content. It is also a good source of fibre and minerals such as calcium and potassium.

Chinese cabbage is slightly trickier to grow than regular green cabbage as it tends to bolt easily in hot weather and is not very cold hardy. It is an ideal crop for late summer and early autumn, before the frost sets in. In cooler regions, it is possible to grow Chinese cabbage as a winter crop. It requires deep, rich soil, regular watering and plenty of sun.

Harvest: Either harvest the leaves as and when required or wait until the heads are fully formed and cut them off at ground level.

Storage: Chinese cabbage will keep for several days in the refrigerator.

Good to know: Mulching with grass clippings or dead leaves will help keep the soil moist whilst limiting weed growth.

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)

Harvest

Harvest time August to October
Type of vegetable Leaf vegetable
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Nutritional value
Use Cooking

Plant habit

Height at maturity 30 cm
Spread at maturity 30 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour medium green

Botanical data

Genus

Brassica

Species

pekenensis

Cultivar

de Chine "Pak Choi" Taisai

Family

Brassicaceae

Other common names

Bok Choy

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference39521

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Planting and care

Sowing:

The germination temperature for Chinese Cabbage is around 20°C and takes about 14 days.

Sowing period: under heated shelter from April to May or in open ground from June to July

Harvest period: from August to October

You can either sow the seeds directly in the ground or prepare seedlings that will later be planted in their final location in the garden.

Preparing seedlings: Under shelter or in a nursery in the garden for the rest of the year (according to the recommended sowing period), sow the seeds at a depth of 1 to 2 cm in a good seed compost or fine soil. Lightly cover with compost and remember to keep the substrate moist but not waterlogged.

When the young plants appear strong enough to handle, transplant them into buckets if necessary before planting them in the garden, when there is no longer any risk of frost. When planting, respect the recommended spacing for direct sowing.

Direct sowing: In properly amended and finely worked soil, create furrows about one or two centimeters deep, spaced 40 centimeters apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, leaving one plant every 40 centimeters.

 

Cultivation:

Chinese Cabbage is grown in full sun. It is a nutrient-demanding vegetable that requires well-rotted, nitrogen-rich, and potassium-rich soil. It is advisable to apply a generous amount of mature compost (about 3/4 kg per m2) in autumn, by lightly digging it into the soil to a depth of 5 cm, after properly loosening the soil as you would for any vegetable crop. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, you should gradually raise the pH by adding calcium in the form of Dolomite or Lime.

Beware of pests such as Cabbage White Butterfly or Flea Beetles and consider using insect netting.

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Seedlings

Sowing period April to July
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192

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