Pak Choi Hotaru F1 Seeds — Mini Heat-Tolerant Bok Choy | Three-Season Production, Restaurant-Style Uniform Heads

Most pak choy has one weakness: heat. The moment summer arrives, they bolt. Hotaru F1 (Brassica rapa subsp. chinensis) was bred to break that rule. Named for the Japanese word for “firefly,” it is the pak choy that lights up the gap in your garden calendar — the weeks and months when every other bok choy has given up. Plant it in spring. Plant it in summer. Plant it again in fall. Hotaru delivers every time.

• Botanical name: Brassica rapa subsp. chinensis
• Head size: 7–10 cm (3–4 in), wide squat rosette
• Stalk: Broad, substantial white petioles
• Flavor: Mild, crisp, clean
• Heat tolerance: High — three-season capable
• Best seasons: Spring, summer, and fall
• Germination: 4–7 days at 60–75°F
• Spacing: 15–20 cm (6–8 in) for full mini heads; closer for baby harvest
• Light: Full sun to part shade
• USDA Zones: 3–12
• Type: F1 hybrid, non-GMO, annual — seeds will not breed true

The Summer Pak Choy

Genuine heat tolerance and slow bolting extend the harvest window deep into the warm season. While Tall White Stem and Purple Gem are strictly cool-season crops, Hotaru bridges the gap — performing reliably in late spring and summer plantings that would cause other varieties to bolt immediately. For year-round pak choy from spring through fall, Hotaru is the missing piece.

Why Hotaru F1?

• Three-season versatility: Spring, summer, and fall — the only pak choy in the lineup that performs reliably through the warm season
• Heat-tolerant & slow-bolting: Bred specifically for extended bolt resistance in warm conditions
• Premium mini form: 7–10 cm wide squat rosette with broad, substantial petioles — restaurant-quality presentation
• F1 uniformity: Every head identical in size and maturity — ideal for planned harvests and succession plantings
• Completes the collection: Pairs with Tall White Stem F1 (spring/fall) and Purple Gem F1 (fall) for year-round pak choy

In the Kitchen

• Seared & caramelized: Halve lengthwise, sear cut-side down in a hot cast iron pan; finish with garlic, oyster sauce, and a splash of water to steam through
• Stir-fry: Halved or quartered; add to wok in the final 2 minutes — wide petioles hold texture at high heat
• Steamed whole: Steam until just tender; finish with hot garlic oil and soy sauce
• Grilled: Halved, brushed with miso butter or sesame oil, grilled over high heat — charred edges, tender core
• Soup: Drop whole heads into ramen, miso, or pho in the final minute

Growing Notes

• Spring sowing: Direct sow or transplant from 2–3 weeks before last frost through late spring
• Summer sowing: Direct sow through summer — heat tolerance allows planting when other pak choy cannot be grown
• Fall sowing: Direct sow 6–8 weeks before first fall frost
• Succession sowing: Every 2–3 weeks across all three seasons for continuous harvest
• Watering: Consistent moisture; mulch in summer to retain soil moisture and moderate temperature
• Pest management: Row cover recommended for flea beetle and cabbage worm protection, especially in spring

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.