Pak choi / bok choy

1. 1

   Sow direct

   Spring (March–April) for early summer cropping; main sowings late July to early September for autumn–winter cropping. Avoid mid-summer sowings — pak choi bolts fast in long days and heat. 1 cm deep drill; sow thinly; cover lightly. Germination 7–10 days.

2. 2

   Thin to 20 cm

   When seedlings have 2 true leaves, thin to 20 cm apart for full-size heads, 10 cm for cut-and-come-again use. Eat the thinnings.

3. 3

   Net against flea beetle

   Young pak choi leaves are heavily attacked by flea beetle (tiny black pock-marks). Cover with fleece or enviromesh for the first 4 weeks after sowing.

4. 4

   Water consistently

   Pak choi bolts in drought as well as heat. Water deeply twice a week; mulch with grass clippings to hold moisture. Container plants need daily watering in summer.

5. 5

   Net against cabbage white

   From transplanting / early seedling stage through October. Cabbage whites lay on pak choi the same as on any brassica.

6. 6

   Harvest whole heads

   Cut at ground level when 15–20 cm tall and the head feels firm. The whole plant cooks down to a small portion — usually 1–2 heads per person per meal. The cut stump sometimes resprouts giving a second smaller pick.

7. 7

   Or pick cut-and-come-again

   For salad use, pick outer leaves continuously from 4 weeks after sowing. Take 2–3 outer leaves per plant weekly; the centre keeps producing for 4–6 weeks before bolting.

8. 8

   Stand autumn crops through winter

   Hardy enough to stand light frosts. In southern England and most of the Midlands, autumn-sown plants give pickings through to December under fleece. Cold gardens lift before deep frost.

Flea beetle, cabbage caterpillars, and slugs all target it; needs protection.