Pak Choi Chinese Cabbage Canton Dwarf - Brassica pekinensis

Brassica pekinensis 'Pak Choi' is a variety whose leaves are quite similar to those of Swiss chard. This Chinese cabbage can be consumed when the leaves are young or when they are ripe. Their stems are juicy and crunchy, with a mild and slightly sweet flavour. Sow indoors from April to May, or outdoors from June to July, for a harvest from August to October.

Chinese cabbages are vegetable plants native to China and, more generally, to East Asia. Like their European counterparts, they belong to the large Brassicaceae family and are classified under the species name Brassica rapa.

These cabbages are gradually gaining popularity in markets and gardens.

They are biennial plants grown as annuals. From a dietary point of view, they are remarkable. They are low in calories, rich in vitamins C, A, and potassium, and they also contain a lot of fibre and minerals such as calcium.

These cabbages can be consumed raw or cooked: in salads, quickly stir-fried in a wok, in soups, or gratins.

Growing Chinese cabbage is slightly more delicate than growing traditional cabbages, as it requires more heat. However, it has the same requirements: deep soil, excellent fertilisation, and regular watering. It thrives in sunny locations.

Chinese cabbages are not very hardy and can only be grown in late summer and early winter.

Harvest: Chinese cabbage can be harvested from August to October, depending on your needs. Simply cut the head with a knife.

Storage: it can be stored in the refrigerator for a few days.

Gardener's tip: once the plants are established, mulch the soil with successive thin layers of grass clippings, if possible mixed with dead leaves. This protective layer helps keep the soil moist and reduces weed growth.