Chinese Cabbage ‘Pak Choi’ is an annual plant that produces greenish leaves with thick succulent white stalks; the stalks are used in the same way as Chinese cabbage – then can be eaten raw, boiled, or used as an addition to salads. Chinese Cabbage ‘Pak Choi’ can be harvested as soon as 5 weeks after the seeds have been sown.

Growing: sow the seeds directly into the soil in rows in 30cm spacings from mid-July to mid-August; sow them 1 centimetre deep into the soil. After the seeds have germinated, leave them in rows in 25-30cm spacings. The plants require moist fertile soils and can endure temperatures as low as minus 5oC.

Each packet contains one gram of seeds.
Each packet includes a growing guide and a sow-by date.

Approximately 500 seeds (+/- 20%)