Pak Choi Flowering
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.
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|10-25||7-10||15cm||Cooler Temps||1.2.3||350||Direct Sow||Asian Cuisine|