Pak choi is an annual which is quick and easy growing plant. It is known as a non-heading cabbage and has a similar appearance to collard greens. It is sometimes referred to as white cabbage. Pak choi has glossy, dark green leaves with long, large petioles. It is accessible year-round but is at its best in the winter. It is also well-adapted to growing in containers. Because it’s such a beautiful plant, it is a good choice as an edible ornamental. Pak Choy is a well-known, very low-calorie leafy vegetable. It is one of the recommended vegetables for weight loss programs because it adds no extra calories to the body but facilitates calorie burn. it is a very rich source of many vital phytonutrients, vitamins, minerals, and health-benefiting anti-oxidants. Fresh pak choi is an excellent source of water-soluble antioxidants, vitamin-C (ascorbic acid). Pak choi is a very good source of vitamin K. Vitamin-K has a potential role in bone metabolism by promoting orthotropic activity in bone cells. It looks so delicious a salad.
We recommend you to plant in a medium-size pot with a good ‘Potting Mix’. In case you are planting in soil, do add ‘Vermicompost’, ‘Neem Cake Powder’ & Multi-Nutrient Mix for better germination & growth.
|Sunlight: Full Sun Light, 3-5 hours of sunlight each day.|
|Water: Pak Choy needs abundant moisture to flourish and prevent premature bolting. Keep the soil moist with regular, even watering, usually about 1 inch per week.|
|Seasonal Information- Winters|
|Harvest – 40-60 days, Cut external leaves from several plants or harvest a single plant by cutting with a sharp blade around 3cm above the ground. Bok choy will re-shoot 1-2 times. Harvest in cool weather to decrease wilting.|