Chinese Pak Choi

Chinese Pak Choi – Brassica rapa subsp. chinensis

Introductory summary

Pak Choi, also known as Chinese cabbage with white petioles, is a fast‑growing annual leafy vegetable appreciated for its crisp texture and mild, slightly peppery flavour. Its thick stems and deep‑green leaves bring elegance to the vegetable garden. Widely used in Asian cuisine, it is perfect for quick wok cooking or raw dishes thanks to its tender, juicy heart. Easy to grow, ideal for beginners and urban gardens, it takes little space and produces generously in a short time. Its relative cold tolerance makes it excellent for late‑summer sowing without risk of bolting. With ancient roots in Asian agriculture, it is now valued for its versatility and reliable yields.

Origins and botanical family

Geographical origin

Pak Choi originates from East Asia, where it has been cultivated for thousands of years. It is central to Chinese, Korean and Japanese cuisine. Its arrival in Europe is recent, but it quickly became popular.

Botanical family

It belongs to the Brassicaceae family, which includes cabbages, turnips and mustards. This explains its rapid growth and slightly spicy flavour.

Historical and cultural notes

Pak Choi is one of the oldest leafy vegetables cultivated in China. Traditionally used in soups, stir‑fries and as a medicinal plant, it now represents modern Asian cuisine and fits perfectly into Western diets.

Botanical description and characteristics

Adult height

Pak Choi reaches 25–35 cm, ideal for small spaces or containers.

Growth habit

It forms an open rosette with thick petioles forming a compact cluster.

Foliage

Broad, smooth, deep‑green leaves with crisp white or pale‑green stems.

Morphological traits

Its fleshy stems store water, giving good drought tolerance. Growth is rapid, allowing harvest within weeks.

Sowing and cultivation

Sowing period

Sow mid‑July to late August directly outdoors. Early sowing increases bolting risk.

Germination temperature

Optimal germination at 18–22°C.

Germination time

Seeds sprout in 5–10 days.

Depth and spacing

Sow at 1 cm depth, rows spaced 30–40 cm. Thin to 20–25 cm between plants.

Soil type

Prefers rich, fresh, humus‑based, well‑drained soil, slightly acidic to neutral.

Exposure

Full sun or light partial shade, especially in late summer.

Thinning

Thin at 4–5 leaves, removing excess plants gently.

Water needs

Water regularly to maintain fresh soil. Drought makes leaves tougher.

Care

Pruning

No pruning needed; remove damaged leaves.

Disease prevention

To limit slugs and flea beetles: water in the morning, use natural barriers or insect netting, and rotate crops.

Harvest

Harvest period

Harvest 45–60 days after sowing.

Maturity signs

Ready when stems are thick and the rosette compact.

Yield

1 m² yields 3–5 kg.

Storage

Keeps a few days in the fridge wrapped in a damp cloth. Can be blanched and frozen.

Garden uses

Placement

Ideal for fast crops or late‑season beds.

Companion planting

Pairs well with carrots, leeks, beetroot and lettuce.

Rotation

Avoid planting after other Brassicas. Wait 3–4 years before replanting.

Culinary uses

Flavour

Mild, slightly sweet and peppery.

Cooking methods

Best stir‑fried; the heart can be eaten raw, leaves suit soups and fillings.

Tip

Stir‑fry with garlic, ginger and soy sauce for a classic dish.

Ecology and curiosities

Ecological interest

Attracts beneficial insects and enriches late‑summer crops.

Anecdote

Often grown on rooftops and in small urban gardens in Asia.

Alternative cultivation

Thrives in containers, cold frames and permaculture.

Why it deserves a place in the garden

Pak Choi is productive, fast, easy and delicious. Perfect for extending autumn harvests and enriching everyday cooking.