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45 Days to maturity. 20-30 Days for baby leaf. 10-15 Days for microgreens. Brassica rapa Narinosa group. Red Violet, Pak Choi Seeds. Annual, Hybrid. Cool Season. This beautiful hybrid has the spoon shaped leaves of tatsoi and a more upright habit that makes harvesting easier. The slightly rumpled leaves range in color from red-violet to dark purple and have a mild mustard flavor. A strong and vigorous producer, this variety is cold tolerant. Harvest from baby leaves for salads to full maturity. ~ 5,600 seeds per oz.
Prepare fertile, well-drained soil. Sow seeds in the spring after the last frost to early summer, or late summer/early fall. Keep soil moist. Fertilize as needed. Optimum growing temperatures range in the 60s°F. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting. Most vegetables leaves having purple color contain a pigment called anthocyanin, which is generally developed by lower temperatures. Growing temperatures 50-60°F should be adequate to develop anthocyanin after the seeds have germinated.
Harvesting Pak Choi
This pak choi is fully harvestable at 35-40 days. Harvest when about 8-10” tall. It is ideal to harvest pak choi in the mornings before the heat of the sun removes moisture from the leaves. Cut the short root stem below the base and lift away the head of the cabbage.
Pak Choi can also be harvested to cut-and-come-again by cutting only the outer leaves 2" from the base. New leaves will grow, and you can continue harvesting 1/3 of the cabbage at a time
Use in stir-fries and salads. To prepare, rinse well and separate the stems before tearing leaf greens from ribs. For stir fry, cut into 1/2" slices and saute with oil, vegetables, and/or the meat of your choice.
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