Pak choi is recognized by several names, including celery cabbage, bok choy and celery. Several types are available, including Chin-Chiang, which matures in 1 month and resists high temperatures. The slow-bolting Joi Choy is prepared to harvest in 50 times. All types of pak choi choose full sunshine and fairly wealthy, well-draining soil. Seeds may be started indoors, using the seedlings transplanted to the garden, to get a spring crop. Fall crops may be direct seeded to the garden. The best temperature for developing pak choi is between 60 and 65 degrees Fahrenheit.
Prepare a planting site in a sunny area. Use shovel or a spade to enrich the soil by digging like compost or rotted manure. Use a pH meter to check the soil, amending it if required to attain a pH level of 5.8 to 7.5. Add wood ash or lime to improve the pH level. Add peat moss or sulfur to reduce the level.
Plant seeds into the garden to get a fall crop. Use the point-of a hand trowel to to create trenches 1/4 to 1/2 inch-deep. Create rows of trenches which are at least one foot apart.
Place the seeds three to four inches apart in each row. Cover the seeds with soil Press gently to to be in the seeds and eliminate any air pockets. Water carefully.
When they’ve at least two leaves, keeping a length of of around 8″ between the crops, thin the plants. Allow 5 to 6″ involving the child pak cultivars. Water as frequently as required to keep the soil uniformly moist but not damp.
Fertilize the plants by applying a well-balanced fertilizer or by side dressing having a layer of manure or compost involving the rows a month after planting.
Treat the crops using a pesticide or the natural pest control Bacillus thuringiensis if wished to to avoid injury and cabbage worms. Follow the program directions on the manage bundle that is pest. Reapply as needed, particularly after watering or rain showers.