7945

Pak Choi Flowering

• Botanical Name: Brassica chinensis var parachinensis

Chinese Tsai Shim / Choy Sum. Unlike normal varieties of Pak Choi, the flowering stalks of Tsai Shim rather than the leaves are eaten. They are delicious stir-fried, steamed by themselves or added to other vegetables or meat. They are best picked immediately after flowering begins, leaving only 3 or 4 young leaves on the plant. Successive stalks will then grow from the leaf axil and, particularly if the plants are given a small dose of fertilizer after each picking, a continued harvest can be enjoyed.

Heirloom; 10-25 degrees; 7-10 days; 15cm apart; Cooler Temps; 1.2.3; Direct Sow; 350 seeds; Asian Cuisine.