Pak Choi Cabbage – 2 Grams
Sativa Seeds – Pak Choi Cabbage – 2 Grams (GMO-FREE DECLARATION)
Pak Choi is a type of Chinese cabbage that is a member of the Brassicaceae or mustard family. Also known as Pak choi, Bok choy, Bok choy, and Bai Cai, due to varying Asian dialects and varieties.
Considered to be one of the oldest cultivated vegetables in the world, Pak Choi is a well-known ingredient used in Asian cuisine that has established worldwide notoriety.
Pak choi is available all year-round, with a peak season in the spring and fall.
Pak choi has curved, thick stems connected to oval-shaped leaves, averaging 20-25 centimeters in length, and are loosely clustered to a bulbous base. The firm stems range in color from white to pale green, depending on the variety, and are crunchy with a slightly fibrous texture.
Both the leaves and stems are edible. Pak Choi has a crisp, chewy consistency when eaten raw with a green, sweet, and mustard-like taste. When Pak Choi is cooked, it develops a tender texture and the flavor mellows to a taste similar to common cabbage and spinach.
The leafy cabbage is favored for its high nutritional properties, commonly incorporated into both hot and cold dishes, and is used as an all-purpose vegetable adding fresh flavors to any dish.
Pak choi is an excellent source of vitamins A and C, which are antioxidants that can help protect the immune system and repair cell damage. It also contains vitamins B6, K, and E, magnesium, potassium, iron, manganese, and calcium.
It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.
– Days to Maturity: 45 days from germination
– Planting Depth: 1 cm
– Plant Spacing: 15 cm : 35 cm
– Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost.
– Temp Preference: 10°C to 25°C
– Light Preference: In full sunlight buy shaded
– pH Range: 6.0 – 7.0
– EC: 1.5 – 2.0
– TDS: 960 – 1280 PPM
– Color: Graded from white to pale green
– Prepare your soil mix and put your seeds at 1 cm depth
– Spray the seeds and cover them with a plastic case to accelerate the germination process, don’t forget to make holes in the plastic case for the seeds to breathe.
Pak choi can be harvested from late spring to late summer, if you repeatedly sow its seeds.
When Pak Choi is mature enough, cut with a knife 2-4 cm from the base.
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