Bok Choi (Pak Choi or 青菜) Open-pollinated (1 g Seeds)

Bok choi or pak choi refers to thick-stemmed plants related to cabbage that originated in China. At some point around the 5th century CE, a mutation transformed the ordinary stem of a Brassica rapa plant into a thick, juicy stalk that has an addictive crunch when lightly sauteed. It’s much smaller than it’s big sibling the “Chinese cabbage” and is very easy to grow. Amazingly, other forms of Brassica rapa include common turnips, seven other Chinese greens, and rapeseed which gives us canola oil.Bok choi is one of the easiest greens to grow but should be planted in early spring or early fall to prevent premature bolting (flowering). In my region, transplanting out seedlings in mid-April or September works well. They may also be direct-sown. In all cases, beware of slugs and snails and spring plantings may need covered to prevent too much damage from flea beetles. Since they mature so quickly, cabbage pests are less of a problem. Space 6-12 inches apart and provide even moisture and good fertility. Cut heads at any stage. They are amazing roughly chopped, sauteed until wilted, and then an egg added to scramble with them.This variety is actually an open-pollinated grex from a couple hybrid varieties growing together, but I found the plants to be quite uniform with few if any poor quality off-types. Seeds are easily saved after the plants bolt in spring. Stalks are white inside the head and light green on the outside. 45 days from planting to harvest. Seeds produced in Morgantown, WV. Germination 99% 12-11-2023. 1 g (~500 seeds)