Pak Choi Da Hong F1 Seeds – Red-Leaf Summer Bok Choy Hybrid (Brassica rapa)

Its name in Chinese means “Big Red” — and the moment you see a mature Da Hong F1 head in the garden, you understand exactly why. Dark violet-red leaves, dense and substantial, rising from crisp green petioles — a color contrast that stops you in your tracks. This is not the delicate blush of a young purple leaf. This is deep, saturated, almost burgundy color on a head that is firmer, denser, and more developed than any other colored pak choi in the lineup.

And unlike most colored pak choi, Da Hong was built for summer.

The Red-Leaf Summer Pak Choi

Heat tolerance is Da Hong’s defining advantage. While Purple Gem excels in the cool of autumn and most pak choi varieties collapse in summer heat, Da Hong holds its structure and resists bolting through warmer conditions — making it the red-leaf option for gardeners who want color and nutrition in the garden when the season is at its warmest. Plant it in late spring and summer when other colored varieties cannot perform, and carry the harvest through into fall when the cooler temperatures deepen the color further still.

How Da Hong Differs from Purple Gem

Both are colored pak choi — but they are distinct varieties with different characteristics and different best seasons. Purple Gem has purple stems and purple-tinged leaves on a compact rosette; Da Hong has green petioles and dark violet-red leaves on a denser, more developed head with firmer petioles. The color contrast between Da Hong’s green stems and deep red leaves is striking — more dramatic on the plate than Purple Gem’s monochromatic purple. Da Hong also has superior heat tolerance, making it the summer choice where Purple Gem is the fall premier.

Why Da Hong F1?

• Striking color contrast: Dark violet-red leaves against crisp green petioles — one of the most visually dramatic pak choi varieties available; exceptional on the plate and in the garden
• Heat-tolerant: Higher heat tolerance than most pak choi — performs reliably in late spring and summer plantings where other varieties bolt
• Dense, substantial head: Firmer petioles and a more developed head than Purple Gem — better structure for cooking, more satisfying texture raw
• Anthocyanin-rich: Deep red-violet leaf pigmentation indicates significant anthocyanin content — the same antioxidant compounds found in blueberries and red cabbage
• Three-season capable: Spring, summer, and fall — color deepens further in cool fall temperatures
• F1 uniformity: Consistent head size and color across the planting — ideal for succession sowing and planned harvests

In the Kitchen

• Raw salads & slaws: Firm petioles and dramatic leaf color make Da Hong outstanding raw — shred or tear into salads and slaws where the color contrast between green stems and red leaves is fully visible
• Stir-fry: Brief high-heat cooking — add late, cook fast; the denser head holds texture better than lighter varieties
• Steamed: Halved and steamed until just tender; finish with sesame oil and soy — the color softens but remains striking
• Braised: Whole heads braised in broth with ginger and garlic — firm petioles hold structure through longer cooking better than other colored types
• Quick pickling: Green petioles and red leaves pickle beautifully — the brine turns a vivid pink-red; a stunning garnish for grain bowls and ramen
• Roasted: Quartered and roasted at high heat — caramelized edges, tender core, color deepens dramatically

The Complete Pak Choi Collection

Da Hong completes a four-variety pak choi lineup that covers every season, every color, and every culinary application: Tall White Stem F1 for classic full-size spring and fall production; Purple Gem F1 for anthocyanin-rich compact rosettes at their finest in autumn; Hotaru F1 for mini heat-tolerant three-season production; and Da Hong F1 for red-leaf summer color and substance. Grow all four for pak choi on the table from first thaw to last frost.

Growing Notes

• Type: F1 hybrid cool and warm-season annual — seeds will not breed true
• Seasons: Spring, summer, and fall; heat-tolerant for summer planting
• Germination: 4–7 days at 60–75°F
• Spring sowing: Transplant or direct sow from 2–3 weeks before last frost through late spring
• Summer sowing: Direct sow through summer — heat tolerance allows planting when most pak choi cannot perform
• Fall sowing: Direct sow 6–8 weeks before first fall frost; cool temperatures deepen color
• Succession sowing: Every 2–3 weeks for continuous harvest across all three seasons
• Light: Full sun to part shade; part shade helps moderate bolting in peak summer heat
• Spacing: 20–25 cm (8–10 in) for full heads
• Watering: Consistent moisture; mulch in summer to retain soil moisture
• Pest management: Row cover recommended for flea beetle and cabbage worm protection