Organic Oriental Vivid Choi

Vivid Choi
Latin name Brassica Rapa Chinensis
Approximately 450 seeds per g

Oriental vegetables have revolutionised winter salad production. As their name suggests they come from China and Japan. Being brassica, or cabbage family, the plants are very cold tolerant making them ideal for our autumn and winter months. It also means that some of the varieties have that hot, mustard kick to them. The variation in leaf, colour, shape and texture make them perfect for mixed salad and they are very quick growing too. Most varieties are cut and come again salads while some can also be stir fried.

Vivid Choi is a unique type of Pak Choi. The stems are very upright and come in a range of colours, pale pink, to vivid pink and purple. The leaves are a mixture of green and purple with a slightly serrated edge.

How to grow:
Sow the seed in well prepared ground in August and September. Sprinkle seed thinly in drills 15 cm apart and thin as necessary to leave up to 30 cm between the plants. You can use the thinnings as salad or garnish.
Vivid Choi is fast growing and can be cut at about 3 weeks for baby leaf or 4 to 6 weeks after planting at full size. Succession planting with give you a longer season, undercover sowings can also extend the growing season. You can also try a quick crop by sowing again in spring.
Harvest by cutting individual leaves as required. Plants are very cold tolerant but Vivid Choi will not survive a heavy frost.

Pests and diseases:
Protect the plants from slugs with an environmentally friendly method. Flea beetle may also be a problem. You can protect the plants from flea beetle using fine mesh but it is not such a problem during the growing period of vivid Choi.

How to cook:
Mild and sweet vivid choi is best used as a salad leaf.