Pak choi (Brassica rapa var chinensis), also known as bak choi or pak choy, is a cool season vegetable that belongs to the cabbage and cauliflower family.
The crop grows well in different soil types but well-drained, loamy soils (pH 6.5-7.0) with high fertility, organic matter and good water retention.
Pak choi can be established directly from seed at a spacing of 2.5–10cm (within row) for the smallest varieties and up to 45cm for the largest and 15–30cm (between rows) at a depth of 1–2cm below the soil surface.
The most common problems affecting pak choi are club root, downy mildew, white rust, aphids, caterpillars and snails/slugs. Insect pests can be managed using registered pesticides.
Disease incidences can be minimised by planting tolerant varieties, avoiding handling the plants when wet, removing and destroying infected plants and application of recommended fungicides.
Harvesting can start around 30 days after sowing. Depending on consumer preference and market demands, pak choi can be harvested as whole heads or leafy vegetable.
