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Scientific Name

Brassica rapa var. chinensis

Crop Culture

Pak Choi, also known as Bok Choy, is a type of Chinese cabbage that grows quickly and is relatively easy to cultivate. It prefers cool weather but can tolerate some heat, making it suitable for spring and fall planting. Pak Choi thrives in full sun to partial shade and well-drained, fertile soil with a pH of 6.0-7.5. Enrich the soil with organic matter or a balanced fertilizer before planting.

In cooler climates, sow seeds directly in the garden in early spring or late summer. In warmer regions, Pak Choi is best grown as a fall crop.


Sow seeds 1/4 inch deep, spacing them 1 inch apart in rows 12-18 inches apart. Thin seedlings to 6-10 inches apart to allow for full development. Keep the soil consistently moist, especially during dry periods. Mulching helps retain soil moisture and suppress weeds.

Grow Guides

For more detailed information on growing Pak Choi, including specific varieties and care tips, please refer to our comprehensive Pak Choi grow guide.

Diseases, Insects, and Weeds

Common pests include aphids and flea beetles. Use row covers to protect plants and apply organic or chemical controls as necessary. Diseases like downy mildew and clubroot can be mitigated with good spacing, crop rotation, and proper watering practices.


Harvest Pak Choi when the heads are compact and firm, typically about 6-8 inches tall. Cut the entire plant at soil level, or harvest outer leaves as needed, allowing the inner leaves to continue growing.

Storage and Preservation

Pak Choi can be stored in the refrigerator for up to a week. It's best used fresh in salads, stir-fries, and soups. For longer storage, blanch the leaves and stems, then cool, drain, and freeze them.