Pak Choy Cabbage Seeds, White Stem Dwarf (Organic)

Pak Choy Cabbage Seeds, White Stem Dwarf (Organic) — The Famous Baby Bok Choy | Nai Pe Tsai Type, White Spoon-Shaped Petioles, 40–45 Days

Dwarf White Stem Pak Choi (Brassica rapa chinensis) is the famous Asian green — the classic “Baby Bok Choy” of Asian cuisine. This nai pe tsai dwarf type produces white spoon-shaped petioles and dark green, glossy leaves in a compact rosette just 3–4 inches tall and 12 inches wide. Mild and sweet flavor, compared to most kales and mustards. Grows in cool-warm seasons and can tolerate heat. Can be grown year-round in sub-tropical areas. Certified organic, heirloom, open-pollinated, non-GMO. 40–45 days to maturity.

Why Grow Dwarf White Stem Pak Choi?

• Classic Baby Bok Choy — the nai pe tsai dwarf type with iconic white spoon-shaped petioles and dark glossy leaves
• Fast and productive — 40–45 days to full maturity; succession plant for continuous harvest spring through fall
• Mild, sweet flavor — far milder than kale or mustard; versatile from raw salads to hot wok
• Heat tolerant — grows in cool-warm seasons; year-round in sub-tropical climates
• 500+ seeds per packet — excellent value for succession planting and market growers
• Certified organic heirloom — save seed year after year

In the Kitchen

• Stir-fry: Cut into ½-inch slices and sauté with oil, vegetables, and/or meat of your choice
• Sauté & braise: Halve or quarter and cook in a hot pan with garlic, ginger, and soy sauce
• Soups: Add whole baby heads or sliced stems to soups, ramen, and miso in the final minutes of cooking
• Fresh salad: Use young leaves raw for a mild, crisp salad green
• Prep tip: Rinse well and separate stems before tearing leaf greens from ribs. Cut into thin slices. Harvest in the morning before the heat of the sun removes moisture from the leaves.

Other Common Names

Baby bok choy, ang chaithao, bai cai, bok choy, cai be trang, cai thia, cai thuong hai, celery mustard, Chinese chard, Chinese mustard, Chinese white cabbage, paak tsai, pak choi, pechay, petsai, qing cai, shakushina, tsing pak choi, and many more across Asian languages.

Growing Notes

Prepare fertile, well-drained soil (pH 6.0–6.8). Sow seeds in spring after last frost. Succession plant throughout spring, summer, and fall for continuous harvest. Fertilize as needed. Optimum growing temperature is in the 60s°F (60–70°F). Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting.

Harvest: Fully harvestable at 40–45 days when about 4 inches tall. Harvest in the morning before the heat of the sun removes moisture from the leaves. Cut the short root stem below the base and lift away the head.

Watch for: Aphids, flea beetles, and cabbage moths (especially cabbage worms). Damping off can be a concern in poorly drained soil.

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