SAFLAX - Garden in the Bag - Organic - Chinese mustard cabbage - Pak Choi - 300 seeds - With substrate in a fitting stand up bag - Brassica rapa

Worth knowing:

Pak Choi is closely related to the Chinese cabbage. It grows loose heads with light, thick leave veins. Its spoon-like leaves are of dark green colour, reminding of Swiss chard. Pak Choi has a slightly mustard-like and aromatic taste.

Natural Location:

Pak Choi is native to the Asiatic climate zone, particularly to China, Taiwan and Japan.

Cultivation:

You can start cultivation from January until March in a wind-sheltered cold frame with a fleece cover for frosty nights, or in pot on your windowsill. Plant three seeds per planting hole about 1 cm deep into coconut substrate or organic vegetable substrate. After germination, you can prick the seedlings out leaving only the strongest one. It will take about four to six weeks after seeding until the seedlings have properly developed. A temperature between 15° and 20° Celsius would be ideal for germination. Starting from the end of May, when there are no frosty nights ahead anymore, and as soon as the seedlings have developed a proper rooting, they can be planted out in the open. Provide some underlining/padding with compost and place the seedlings deep enough into the soil so that the roots are covered with about 1 cm of earth. Leave about 40 to 50 cm space between the plants.

Place:

The plant has high nutrient demand and grows best at a sunny place of the vegetable patch and in well-grounded, nutritious soil with a good water storage capacity.

Care:

The plant requires watering and nutrition regularly. Water generously, especially on hot days, but avoid water-logging. Weeding and loosening the surrounding soil from time to time will be rewarded by the plant producing a better harvest and flavour. After planting out, you may regularly provide your Broccoli with organic vegetable fertilizer until about two to three weeks before harvesting.

During the winter:

The plant should be re-seeded every year.

Picture credits:

- © Frank Laue - © Saflax - http://www.saflax.de/copyright - © Frank Laue - © Saflax - http://www.saflax.de/copyright - © Frank Laue - © Saflax - http://www.saflax.de/copyright - © About © : Contact SAFLAX - - http://www.saflax.de/copyright - © About © : Contact SAFLAX - - http://www.saflax.de/copyright - © About © : Contact SAFLAX - - http://www.saflax.de/copyright - © About © : Contact SAFLAX - - http://www.saflax.de/copyright - © About © : Contact SAFLAX - - http://www.saflax.de/copyright - © About © : Contact SAFLAX - - http://www.saflax.de/copyright