Cabbage Seeds - Pak Choi - New Nabai - Hybrid

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Other Common Names: Ang chaithao, bai cai, bok choy, cai be trang, cai thia, cai thuong hai, celery mustard, Chinese chard, Chinese mustard, Chinese white cabbage, kala gowa, paak tsai, pak choi, pecai, pecal, pechay, petsai, petsay, phakkaat farang, phakkaet bai, qing cai, samho, sawi, sawi puhit, sesawi putih, shakushina, or tsing pak choi.

How to Grow New Nabai Chinese Cabbage

These seeds can be sown multiple times throughout the year because of their short time to maturity. This variety does best when sown in early spring or summer to grow during the mid to late summer. Use fertilizer or compost multiple times while growing. Always keep the soil consistently moist.

Mulch when planting or transplanting to avoid premature bolting, reduce rotting, and improve soil moisture retention. High winds can disrupt their shallow root systems; mound up soil around the base of the plants to protect the roots. Consistent temperatures lower than 50℉ (or a frost) causes bolting. Don’t cultivate brassicas in the same location more often than every sixth year.

Harvesting New Nabai Chinese Cabbage

Harvest leaves when they look fresh and crisp. Cut individual outer leaves one at a time, or remove the whole head a 1/4 inch above the ground.

Culinary Tips

All parts and stages of this Pak Choi are edible. Eat fresh, steamed, braised, stir-fried, or add it to soups.

Tips From Our Gardeners

“Pak Choi is an excellent source of folate, an essential nutrient, that has few other sources as readily accessible as leafy greens.“

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 2 g packet - Approximately 360 Seeds
• 1 oz - Approximately 5,000 Seeds
• 4 oz - Approximately 20,000 Seeds
• 1 lb - Approximately 80,000 Seeds
• 5 lb - Approximately 400,000 Seeds