Chinese White Cabbage Brassica rapa (Chinensis Group)

Pak Choi is a group of plants in the mustard family consisting of various widely cultivated species including pak choi, bok choy, Chinese celery cabbage, Chinese white cabbage, mustard cabbage and choysum. They are annuals to biennials and most grow as a loose head of leaves on a pale stalk. They are grown as a food source commercially or in the home garden.

The genus name Brassica is Latin for cabbage.

Pak Choi grows well in full sun to partial shade as well as moist, well-drained soil. Optimal soil pH is 6.0-7.5. While it grows slower in less light, it can easily tolerate as little sun as 2 hours a day. Pak Choi needs consistent water in order to develop good texture, taste, and avoid tip burn. Water regularly during dry weather.

Plant in spring or fall in fertile moist soils either by directly sowing seeds or using transplants. As they can tolerate light frost, they can survive early spring or late fall plantings. Bury seeds 1/4 to 1/2 in deep and space or thin plants to 6 in apart. Pak Choi can also be grown in containers of a minimum size of 1 gal and depth of 20 in. Plants will mature in about 60 days. Row covers will help decrease insect damage.

These are great fall and spring plants for the southern garden and can be picked at various stages from young to mature, either one leaf at a time for a continuous harvest or the whole head at once. If harvesting the leaves, take the largest, outermost ones first. If the plant bolts before harvest, you can harvest the head before the flowers open and use as normal. 

Problems, Pests and Diseases: aphids, whiteflies, flea beetles, and caterpillars such as cabbage loopers, cutworms, and beet armyworms. Slugs and snails may also be a problem. Diseases include club root, white rust, leaf spot, and rots such as damping off and bacterial soft rot.