Brassica rapa, Chinensis Group
Family: Brassicaceae
Common Name: Pak-choi, Chinese White Cabbage

Bok choy belongs to the family which covers the most important and varied groups of Asian vegetables in cultivation. It is in fact a non-heading type of Chinese cabbage, also known as pak-choi and Chinese white cabbage. Grown in China since the fifth century, bok choy has smooth, green leaves and thick, white, crisp mid-veins and stalks. A good source of vitamin C and dietary fibre, it is widely used in Chinese and Vietnamese cooking. Some varieties of this fast-growing vegetable do well in warm, humid conditions but most are best grown in the cooler conditions of spring or autumn. If growing this vegetable in warm districts, select varieties resistant to bolting.

Cultivation

To ensure good drainage, grow bok choy in a raised bed. Dig in plenty of organic matter four to six weeks before planting and give the soil a light dressing of lime just prior to planting. Space plants 20-30 cm (8-12 in) apart and keep them growing rapidly by maintaining constant soil moisture. Weed control is essential. In ideal conditions, plants can be ready for harvest in as little as six weeks.

Climate

Grown as a summer or autumn vegetable.