Heirloom & Perennial Ltd

  • Log in
  • Create an account

Brassica Rapa var chinensis, Pak Choi, Chinese Greens - Canton White


Canton white has startlingly white stems. Crunchy texture and sweet flavour.

Pak choi is widely cultivated, especially in China, for its edible leaves which are produced mainly in the summer and autumn. A fast-growing plant.

Plants are not tremendously cold-hardy, though they will withstand light frosts.

Succeeds in full sun in a well-drained fertile preferably alkaline soil. Prefers a cool moist reasonably fertile soil. The plant is shallow rooted and intolerant of drought, it needs to be grown in a moist fertile soil for the best quality leaves.

Sow in situ May to August. Spring sown crops are prone to run quickly to seed if there is a spell of cold weather. May also succeed if sown in a cold greenhouse in autumn or early spring to provide leaves overwinter and in late spring.

Edible uses

Leaves - raw or cooked. They can be eaten at any stage from seedling to mature plant. Well-flavoured, they are sweet with a hint of mustard.The leaves are also dried for winter use. The leaves have pronounced stems and these can also be eaten, they tend to have a mild, almost bland flavour.

Immature flowering stems - cooked like broccoli. A sweet flavour.

An edible oil is obtained from the seed.

You may also like:



Sold Out