800+ Pak Choi (Chinese Cabbage Bok Choy) Seeds USA Non-GMO

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Location: Upland, California
Ships to: US,
Item: 154013533733

Return shipping will be paid by:Buyer
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money back or replacement (buyer’s choice)
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Days to Germination:4-7
Climate:Cold,Sub-tropical,Temperate,Tropical
Common Name:Pak Choi
Indoor/Outdoor:Outdoor
Soil Type:Loam,Sand
Aspect:East-facing
Days to Maturity:25-30
Planting Depth:1/4″
Genus:Brassica Rapa
Features:Edible,Fast Growing
Species:Brassica rapa
Alternative Uses:CHINESE WHITE CABBAGE SALAD VEGETABLE
Color:Green
USDA Hardiness Zone (°F):3-12
Vegetable Type:Cabbage
HSC:HSC
Soil pH:6-6.8
Sowing:indoors or outdoors
Season of Interest:Fall,Spring
Type:Vegetable Seeds
Watering:Medium
Scientific Name:Brassica Rapa Chinensis
Sunlight:Full Sun,Medium Sun
Cultivating Difficulty:Easy
Country/Region of Manufacture:United States

800+ Pak Choi Chinese Cabbage SeedsHeirloom / Non-GMOMichihili Chinese Cabbage Also known as bok choy or Chinese white cabbage, Pak Choi is grown for its stalks, which are used in Asian cooking. It is also delicious raw. Each plant bears 10-14 erect stalks, 8-10″ long. Grows best in cool weather and can be grown as a spring or fall crop. Up to 70 days. Pak Choi is a hardy garden crop that can be grown in climate zones one through nine. The plant produces large, green leaves off a thick, white stem. After around seventy days, the leaves can be harvested. They provide a mild and peppery flavor, and can be kept for three months after harvesting. Latin Name: brassica oleracea var. gemmiferaOther Names:Bok ChoyDays to Maturity: 100 daysHardiness Zone: Zones 1-9Planting Depth: ½”Plant Spacing:12-24″Row Spacing:30″Growth Habit: UprightSoil Preference: Moist, composted soilTemp Preference: CoolerLight Preference: Full, although in climates with hot summers, afternoon shade can helpPest/Diseases:Susceptible to aphids, cabbage root maggotsColor:Green with thick, white stemsFlavor: Mild and peppery

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