Cool-Season Vegetables: How to Grow Chinese Cabbage
Napa cabbage, pak choi, bok choy — no matter what you call it, this edible is a good candidate for fall and spring gardens
The term "Chinese cabbage" describes two different types of brassicas. One, the Napa type, is characterized by its tightly packed, crisp, light green leaves. The other, pak choi or bok choy, has heads that are more loosely formed, with white stems topped by wide, dark green leaves. Both can be eaten raw but also hold up well for sautéing, braising and baking. An amazing array of varieties are available; some of the most common are listed below.
More: How to grow cool-season vegetables
More: How to grow cool-season vegetables
Days to maturity: 50 to 85
Light requirement: Full sun; partial shade where hot
Water requirement: Regular
Favorites:
Napa: Blues, Bilko, China Bride, Jade Pagoda, Michihli, Minuet, Rubicon
Pak choi (bok choy): Joi Choi, Mei Quing Choi, ToiChoi
Planting and care: Sow seeds 1/4 to 1/2 inch deep and 1 to 2 inches apart. Thin pak choi seedlings to 8 inches apart; thin other varieties up to 18 inches apart, depending on the final head size. The soil should be fertile and well drained. Do not plant where you’ve planted other cabbage family members in the past two years.
Keep the soil evenly moist and weed free. Feed it one time during the growing season with a complete high-nitrogen fertilizer.
Like other cabbage family members, Chinese cabbage is susceptible to a number of pests and diseases. Keep the garden clean and watch for encroaching pests to combat an invasion early. Check regularly for signs of disease and treat or remove the infected plant.
Harvest: Cut the entire head of Napa-type cabbages when they reach full size. For pak choi types, either cut the entire head or harvest individual leaves. Harvest in fall before the first hard frost or in spring before the plant bolts. Pak choi flowers are edible.