Cabbage – Bok Choi
$3.99
This Chinese cabbage produces large, white, crisp and juicy stems at its base, which end in slightly bitter green leaves. Very common in Asian cuisine, it can be cooked like cabbage and mustards, raw or cooked, sautéed or steamed. It can be kept for a few days in the refrigerator after harvesting. Good heat resistance.
Additional information
Seeds | ~300 |
---|---|
Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 1 cm
- optimal temperatures of germination: 10 to 30 ºC
- time for germination: 7 to 10 days
When to sow:
- indoor sowing 4 to 6 weeks before the last frost date in your area OR
- direct seeding after the last spring frost
Sowing technique: in pocket
Inside the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the seedlings if space is available or keep only the most beautiful ones.
- for indoor seedlings: transplant into individual containers while waiting for transplanting in the garden OR
- for direct seedlings: transplant to their final location in the garden
Transplanting outdoors (for seedlings started indoors):
When all risk of frost is removed
Distance in the garden:
- between plants: 30 cm
- between rows: 30 to 45 cm
Height of the plants: 20 to 30 cm
Soil: rich, well drained, humid
Exposure: full sun
Days to harvest: 40 to 50 days
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