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Pak Choi
A versatile relative of the Chinese cabbage with
a distinctive, appearance. The whole plant is
edible – leaves, stalk and young flowering shoots.
Plants grow a loose head of leaves, with wide,
spoon shaped stalks at the base.
Pak Choi is best used fresh – so growing your
own is the answer. Pak Choi is a fast grower in
the right conditions, best sown in late summer
and autumn.

Pak Choi is great as a mild crispy, juicy, ingredient for
salads, part of a quick stir fry, or added to soups at
the last minute. For the quickest harvest, grow Pak
Choi following the Spicy Winter Salads growing card.

You can eat Pak Choi small, a few weeks after
sowing, or leave the Pak Choi to mature.
Pull up whole plants, or pick individual leaves
when the plants are large enough.

To grow medium sized plants, use a container about 15cm deep.
To grow mature plants, aim for 20cm deep. How many you can
fit in will depend on variety and spacing..

Compact, dwarf varieties are best for growing in pots.
Some to try: Canton dwarf – white stem with green leaves
Red Choi – purple-veined green leaves that turn purple
as they mature

Plant

Pak Choi
Growing tips
Sow in late summer / autumn
in a cool, light spot. The later the
sowing, the slower the growth.
Can be kept growing slowly
over winter if kept in a cool
(10C), light, frost free place

1. Fill container with moist compost and firm gently.
2. Sprinkle seed evenly over the surface, 3-4cm apart.
3. Cover with a 0.5cm layer of compost.
4. Water well.

Grow

Compost to use:
Potting compost, organic
and peat-free.

1.  hin out seedlings when around 10cm tall. Water well,
T
then carefully remove every other seedling and eat!
2.  hen plants begin to meet, remove every other
W
plant to allow room for growth.
3. Keep watered but water less in cooler weather.

Watering tips:
Don’t let the container dry out,
but remember that the plants
will need less water as growth
slows down in cool weather.

Eat
1. Eat seedlings and young plants as they are thinned out.
2.  inal spacing between plants depends on the stage you
F
want to eat the Pak Choi. Anything from 15-30cm is
enough for small to medium sized plants.
3.  ick individual leaves, or cut the whole head,
P
leaving a stump of 2cm which should grow again.

Support: None needed
Protection: Protect from frost
Feeding: None needed

Summer
Jun

July

Autumn
Aug

Sep

Oct

Winter
Nov

Dec

Jan

Feb

Sow outdoors
Sow indoors
Thin and eat
Harvest larger heads
Protect from the cold

www.gardenorganic.org.uk

The One Pot Pledge® concept was devised by Food Up Front, the urban food growing network. Trade Mark registered to Food Up Front. Garden Organic is a registered charity no. 298104

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Pak Choi - Organic Growing Guides for Teachers

  • 1. Pak Choi A versatile relative of the Chinese cabbage with a distinctive, appearance. The whole plant is edible – leaves, stalk and young flowering shoots. Plants grow a loose head of leaves, with wide, spoon shaped stalks at the base. Pak Choi is best used fresh – so growing your own is the answer. Pak Choi is a fast grower in the right conditions, best sown in late summer and autumn. Pak Choi is great as a mild crispy, juicy, ingredient for salads, part of a quick stir fry, or added to soups at the last minute. For the quickest harvest, grow Pak Choi following the Spicy Winter Salads growing card. You can eat Pak Choi small, a few weeks after sowing, or leave the Pak Choi to mature. Pull up whole plants, or pick individual leaves when the plants are large enough. To grow medium sized plants, use a container about 15cm deep. To grow mature plants, aim for 20cm deep. How many you can fit in will depend on variety and spacing.. Compact, dwarf varieties are best for growing in pots. Some to try: Canton dwarf – white stem with green leaves Red Choi – purple-veined green leaves that turn purple as they mature Plant Pak Choi Growing tips Sow in late summer / autumn in a cool, light spot. The later the sowing, the slower the growth. Can be kept growing slowly over winter if kept in a cool (10C), light, frost free place 1. Fill container with moist compost and firm gently. 2. Sprinkle seed evenly over the surface, 3-4cm apart. 3. Cover with a 0.5cm layer of compost. 4. Water well. Grow Compost to use: Potting compost, organic and peat-free. 1. hin out seedlings when around 10cm tall. Water well, T then carefully remove every other seedling and eat! 2. hen plants begin to meet, remove every other W plant to allow room for growth. 3. Keep watered but water less in cooler weather. Watering tips: Don’t let the container dry out, but remember that the plants will need less water as growth slows down in cool weather. Eat 1. Eat seedlings and young plants as they are thinned out. 2. inal spacing between plants depends on the stage you F want to eat the Pak Choi. Anything from 15-30cm is enough for small to medium sized plants. 3. ick individual leaves, or cut the whole head, P leaving a stump of 2cm which should grow again. Support: None needed Protection: Protect from frost Feeding: None needed Summer Jun July Autumn Aug Sep Oct Winter Nov Dec Jan Feb Sow outdoors Sow indoors Thin and eat Harvest larger heads Protect from the cold www.gardenorganic.org.uk The One Pot Pledge® concept was devised by Food Up Front, the urban food growing network. Trade Mark registered to Food Up Front. Garden Organic is a registered charity no. 298104