Space plants 25cm apart for whole head - 10cm apart for baby leaf.
Pak choi grows best in spring or autumn in cool, moist conditions.
Soil Preparation
Dig plenty of farmyard manure or garden compost into the ground. Work the soil so that it is fine and crumbly, making a nice environment for the roots to settle into.
Plant out when the Pak Choi is about 10cm tall.
Harden the plants off by putting the pot outside during the day and bringing it in at night for a week.
Soak the pot of plants with water the night before planting out.
Take the plants out of the pot by placing a hand over the plants and tipping the pot upside down. The soil ball will fall out of the pot into your hand.
Turn the ball the right way up and gently tease the roots apart to separate out one plant, taking care not to damage the roots.
Make a hole in the ground that is slightly deeper than the roots are long. Place the Pak Choi plant in the hole so that the base of the stem is at soil level. Gently push the soil around the roots to fill in the hole.
Hold the leaves to keep the plant vertical whilst firming the soil down.
Water
When the plants are in, water them well. Use a sprinkler attachment (such as a rose) to provide a gentle flow of water.
During the growing season water Pak Choi regularly so that the soil is always moist. This is particularly important in heat waves; the soil should never dry out. Droughts encourage the plants to go to flower, or bolt.
Containers will need to be well watered every day. Pay particular attention to the edges of the container which will dry out first.
Weeds
Pull weeds out as they appear. This removes any competition for water and nutrients.
Mulch the plants with a thick layer of garden compost or well-rotted farm-yard manure. This helps to retain moisture in the soil and deters weeds.
Flowering
Pak Choi tends to flower (bolt) if it gets too hot or dry. If this happens, cut off the flower stalk as soon as it appears. Cut the rest of the plant immediately as it will not grow into anything much – and use it as a vegetable.
Protect from frosts by covering with fleece in late autumn.
Harvest
If using the Pak Choi for a 'cut and come again' salad crop, cut a few leaves off each plant with scissors when they are about 10cm long. The plants will grow new leaves to pick in a few weeks.
Harvest Pak Choi hearts when they are firm to the touch. Hold the head and use a knife to cut through the base of the stalk above the soil.
Use immediately or store in a plastic bag in the fridge for a couple of days.
To ensure continuity plant a second batch of Pak Choi three weeks after the first.
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Sat & Sun 9:00am - 5:00pm
Any questions? Email us or give us a call on 01904 400092.
