Borage 2g (Pak-Choy)

Pak choi is an easy vegetable to grow in the kitchen garden and can be used to make healthy dishes.

What's in pak choi?

In English, bordáskel(Brassica chinensis; also known as bok choy, pak choi or bok choi), is a type of cabbage from the Far East that, unlike its native relatives, does not form a head. Both the thickened petioles, which are half the length of the entire leaf, and the leaf blade are edible. They vary greatly in size and colour, ranging from elongated to chunky, and can be green, white or golden. The spoon-shaped leaves are shiny and dark green, while the stiffer petioles are light or greenish. It is rich in beta-carotene, folic acid and vitamin C, but has a notable calcium content. A 2014 study ranked it second only to watercress in the list of vegetables and fruits with the most valuable nutritional ingredients.

Pak choi cultivation

As a pre-sowing crop in April, the summer sowing of ribbed kale is topical from the second half of July until early August. It has an unusually short growing season of 35-60 days, depending on the variety, making it ideal for less patient hobby gardeners. Pak choi is particularly nutritious and thrives in humus-rich garden soil, so feed it with mature organic manure or compost before sowing to ensure a good yield.

Sowing pak choi

Sow seeds 2 cm deep, which will sprout in 7-10 days. When the sprouted plants reach a height of 10 cm, divide them into 10-20 cm stems. You can, of course, reuse the seedlings you have picked out, i.e. plant them in new rows.

Lettuce, carrots and spinach will grow well next to them, but avoid planting them near strawberries and onions.

Space:

Sow scattered at 35-75 cm row spacing, singling after emergence.