Organic Oriental Shanghai Green

Pak Choi, Shanghai Green
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.

Dark green, large spoon-shaped leaves with wide, light green midribs and mild flavor. Shanghai Green forms densely packed, vase-like heads. Plants can be spaced closely for baby choi, which is in demand with chefs for its tenderness and mild flavor.

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.
Pak Choi is fast growing and can be cut 4 to 6 weeks after planting. 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 the whole plant at the base with a sharp knife. Plants are very cold tolerant but Pak 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 Pak Choi.

How to cook:
Although the leaves can be eaten raw Pak Choi is the classic stir fry vegetable.