Chinese Greens Premium Mixed

An amazing palette of greens and reds in an array of leaf shapes and textures. The flavours are equally diverse being spicy to mild to slightly sweet and our mixture contains red mustard, green mustard, Chinese cabbage, pak choi, and tatsoi.

How to Grow Chinese Cabbage

Pak Choi is used in a variety of Oriental dishes as a cooked vegetable,  young leaves can also be used in salads or stir-fries. Pak Choi grows best in a sunny position on fertile soil. Fast growing, Pak choi is ready to harvest in as little as 30 days as a baby leaf, or between 45 and 75 days for semi-mature and full-size heads.

Pak Choi seed should be sown directly into shallow drills from March to May and again in late summer. Germination normally takes 14 to 21 days.

Gradually thin seedlings to 7.5-10cm or 3-4in for baby leaves, or 20 to 30cm, 8 ro 12 inches for more mature plants. The thinnings can be eaten.

Keep Pak Choi well watered to avoid bolting.

Fast growing Chinese Cabbage, or Chinese Leaves is grown the same way as Pak Choi and can be ready for cutting in as little as six or seven weeks. The green heads can be cooked like cabbage, stir-fried or served raw in salad.