Pak choi (also known as pac choi or bok choy) is an Asian cabbage variety. We typically plant Joi Choi variety which is a standard, white stemmed variety.
Harvest:
Pak choi will “head up” forming a semi-compact head of leaves.
Harvest baby pak choi when head is 6 inches tall with a base of stalks about 3 inches across or let the cabbage mature at about 10 inches tall with a base of stalks about 5 inches across.
Harvest by identifying the place where the leaf stalks join together. Cut right below this point with a knife, scissors, or shears.
End of Harvest:
Once a head of pak choi is picked, more leaves may come up from the base, but a new head is unlikely. Pak choi that is left in the ground too long will bolt (flower) and get bitter.
Storage:
Pak choi will store for about a week in the crisper drawer of the fridge.
Wash right before using.
Recipe Ideas:
This asian cabbage pairs particularly well with soy sauce, hoisin, garlic, ginger, and/or sesame.
Slice head in half or quarters then sauté or stir fry.