Bok Choy, also known as Chinese Cabbage, or Wong Bok, has a tall, extended, oval shape. You can eat the white stems and crinkly light green leaves, either together or individually. It is a favorite for Asian stir-fry dishes and as a versatile side serve with other vegetables. It can be eaten raw in salads as an alternative to traditional cabbage in coleslaw. It is softer and has a gentler flavor than traditional globe cabbage.
Bok Choy grows easily from seeds and transplants well, so you can establish in seed trays and then plant out. It prefers cooler weather, but can be ground year-round in some zones, but goes to seed in hot weather. It is best grown quickly, without any growth checks by ensuring there is plenty of with plenty of water and that the soil is rich. Regular applications of fertilisers and compost / manure will help keep the plants growing vigorously. Adding compost around the young plants also helps. Chinese cabbage is frost tender, so plant to grow and harvest to avoid winter frosts.
Seed Depth: Plant seeds about 5-8 mm (1/4 inch) deep. Plant in rows about 30-40 cm (1 foot) apart. Seeds will germinate in 6-10 days;
Space between plants: Thin to 20-30 cm (12 inches) apart, once the seedlings appear and have grown a little, or when transplanting.
Harvest Time: Harvest after 8-10 weeks, though early leaves can be picked earlier. Sow seeds in batches every 1-2 weeks for a continuous long harvest.
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