Pak Choi Chinese cabbage (Brassica rapa) NON-GMO field mustard free shipping 800+ seeds

 

Pak Choi is a group of plants in the mustard family consisting of various widely 

cultivated species including pak choi, bok choy, Chinese celery cabbage, Chinese 

white cabbage, mustard cabbage and choysum. They are annuals to biennials and most 

grow as a loose head of leaves on a pale stalk. They are grown as a food source 

commercially or in the home garden.

 

The genus name Brassica is Latin for cabbage.

 

Pak Choi grows well in full sun to partial shade as well as moist, well-drained soil. 

Optimal soil pH is 6.0-7.5. While it grows slower in less light, it can easily tolerate 

as little sun as 2 hours a day. Pak Choi needs consistent water in order to develop good 

texture, taste, and avoid tip burn. Water regularly during dry weather.

 

Plant in spring or fall in fertile moist soils either by directly sowing seeds or using 

transplants. As they can tolerate light frost, they can survive early spring or late fall 

plantings. Bury seeds 1/4 to 1/2 in deep and space or thin plants to 6 in apart. Pak Choi 

can also be grown in containers of a minimum size of 1 gal and depth of 20 in. Plants will 

mature in about 60 days. Row covers will help decrease insect damage.

 

These are great fall and spring plants for the southern garden and can be picked at various 

stages from young to mature, either one leaf at a time for a continuous harvest or the whole 

head at once. If harvesting the leaves, take the largest, outermost ones first. If the plant 

bolts before harvest, you can harvest the head before the flowers open and use as normal. 

 

Vitamins and Minerals

Bok choy is an excellent source of vitamin C, vitamin K, vitamin A, and beta-carotene. It is a 

very good source of folate, calcium, and vitamin B6 as well.

 

 

Health Benefits

Bok choy is a cruciferous, leafy green vegetable, so it's packed with nutritional compounds that 

may offer health-promoting properties.

 

 

Fights Inflammation and Oxidative Stress

Like many fruits and vegetables, especially bright or dark-colored ones, bok choy contains 

antioxidants, which help the body fight inflammation and cell damage.3 In particular, bok choy 

and similar dark leafy greens, such as mustard greens, turnip greens, and Napa cabbage, are a 

good source of a flavonoid called quercetin.

 



 

 

Reduces Heart Disease Risk

A review study published in 2016 found an association between consumption of leafy green vegetables, 

including cruciferous veggies, and a decreased risk of cardiovascular disease. Results showed an over 

15% "reduced incidence of cardiovascular disease" in people who consumed more of these types of vegetables.

 

Contains Cancer-Fighting Compounds

Cruciferous vegetables also have anti-cancer properties. Various studies suggest that eating more of these green 

veggies can help protect against several types of cancer, including prostate, lung, breast, and colorectal cancers.

 

Low in FODMAPs

People with irritable bowel syndrome (IBS) and Crohn's disease may find relief from symptoms (such as pain, 

diarrhea, and constipation) when they consume a diet low in a type of carbohydrates called fermentable oligo-,

 di-, mono-saccharides, and polyols, also known collectively as FODMAPs. Bok choy is permitted on a low-FODMAP diet.

 

Provides Non-Dairy Calcium

Calcium is an essential mineral for strong bones and teeth. If you can't or prefer not to consume dairy, it's 

important to find other dietary sources of calcium, and bok choy fits the bill (along with other dark leafy 

greens, such as spinach).