Pak Choi Seeds – Tall White Stem F1 Hybrid Bok Choy (Brassica rapa)

In Chinese kitchens, it has been on the table for over 1,500 years. Crisp white stalks that shatter when you bite them. Dark, glossy leaves that wilt perfectly in a screaming-hot wok in under two minutes. A flavor so clean and mild it carries any sauce, any seasoning, any cuisine you bring to it. Tall White Stem Pak Choi F1 (Brassica rapa subsp. chinensis) is the full-size, market-quality bok choy — substantial, beautiful, and one of the fastest cool-season crops you can grow.

Sow it in spring. Sow it again in the fall. Keep the wok ready.

Why Tall White Stem F1?

• Classic full-size form: Tall, upright heads at 30–45 cm (12–18 in) with thick, pure white stalks and dark glossy leaves — the market-quality bok choy form that performs as well in the home garden as it does commercially
• Improved bolt resistance: F1 hybrid breeding delivers significantly better bolt tolerance than open-pollinated types — critical for extending the spring harvest window before summer heat arrives
• Fast maturity: 50–60 days from transplant — one of the quickest cool-season crops from seed to table
• Dual harvest method: Harvest whole heads for maximum impact, or harvest outer leaves continuously for a cut-and-come-again approach that extends production across weeks
• Exceptional uniformity: F1 hybrid consistency means every head matures at the same size and quality — ideal for succession plantings and planned harvests.
• Nutrient-dense: Outstanding source of vitamins C, K, and A; significant plant-based calcium; glucosinolates associated with cancer-protective activity in research

Two Seasons, One Variety

Pak choi is a true cool-season crop — it thrives in the shoulder seasons when most of the garden is quiet. Plant in early spring as soon as the soil can be worked for a late spring harvest. Plant again in late summer for a fall harvest that often produces the finest quality heads of the year — cool nights concentrate sweetness and deepen flavor. Succession sow every 2–3 weeks within each season for a continuous supply.

In the Kitchen

• Stir-fry: The definitive preparation — split heads lengthwise, add stalks to a screaming-hot wok first, leaves 60 seconds later; finish with garlic, ginger, oyster sauce or soy and sesame oil
• Braised: Whole heads braised in chicken or vegetable broth with ginger, garlic, and a splash of Shaoxing wine — silky, deeply savory
• Steamed: Halved and steamed until just tender; finish with hot oil poured over garlic and soy sauce for a classic Cantonese preparation
• Grilled: Halved, brushed with miso butter or sesame oil, grilled over high heat until charred at the edges and tender at the core
• Soup: Essential in ramen, hot and sour soup, and miso soup; add whole leaves in the final minute of cooking
• Raw: Young inner leaves in salads; shredded white stalks in Asian-style slaws with sesame dressing

Growing Notes

• Type: F1 hybrid cool-season annual — seeds will not breed true
• Days to maturity: 50–60 days from transplant
• Germination: 4–7 days at 60–70°F — fast and reliable
• Spring sowing: Start 4–6 weeks before last frost, or direct sow indoors as soon as soil can be worked; transplant out 2–3 weeks before last frost
• Fall sowing: Direct sow 6–8 weeks before the first expected fall frost; fall crops often produce the finest quality
• Succession sowing: Every 2–3 weeks within each season for continuous harvest
• Light: Full sun to part shade; part shade extends the season in warmer climates
• Spacing: 20–30 cm (8–12 in) for full heads; 10–15 cm (4–6 in) for cut-and-come-again leaf harvest
• Watering: Consistent moisture is critical — drought stress triggers bolting; mulch to retain soil moisture
• Pest management: Flea beetles and cabbage worms are the primary pests — row cover from the day of transplant is strongly recommended, especially for spring plantings