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7690

Pak Choi Flowering

  • Botanical Name: Brassica chinensis

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.

Maturity 50 days from direct sowing.


Read our BLOG about Pak Choi for more information

Qty

INFORMATION


Heirloom
10-25
7-10
15cm
Cooler Temps
1.2.3
350

Direct Sow

Asian Cuisine

KEY to
WHEN TO SOW

1
EARLY
SPRING
2
LATE SPRING &
EARLY SUMMER
3
LATE SUMMER &
EARLY AUTUMN
   

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