Home & garden

Pak Choi - The Asian mustard cabbage conquers Europe

Pak Choi - The Asian mustard cabbage conquers Europe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The Pak Choi cabbage, which is very popular in Asia, is now also grown with us. No wonder, because the cultivation is child's play and the taste is delicious.

Pak Choi comes from Asia

Are you also someone who wants to try something new every now and then? The market has a lot to offer, especially when it comes to fruits or vegetables. Of course, we do not know plants that are not native to us, or only from the walk through the weekly market. This also includes Pak Choi, the Asian mustard cabbage. Sounds interesting, doesn't it? If you want to try this cabbage, give it a try. The cultivation is not that difficult.

Find out more about Pak Choi

Asian mustard cabbage lives up to Chinese cabbage. It is much milder, but still piquant. Pak Choi has a mild cabbage taste. At first you may find that the taste takes some getting used to, but you won't want to do without it soon. The stems are crisp and the leaves are very tender. It can be prepared like spinach, that is, steamed. The mustard cabbage also goes well in wok dishes and casseroles.

The great thing: you can enjoy Pak Choi with no regrets. After all, the vegetables are full of healthy nutrients. It contains e.g. plenty of potassium, calcium, vitamins A and vitamin C. At around 20 kcal per 100 g, the mustard cabbage is a real lightweight among vegetables.

The vegetables from Asia are still mainly cultivated in China, Japan and Korea. But it is also increasingly cultivated with us. Just give it a try and convince yourself of the wonderfully aromatic taste.

How to grow Pak Choi yourself


As you can imagine, the mustard cabbage likes it a little warmer. It prefers a sunny to partially shaded location in a medium heavy, humus-rich soil. In addition, the location must be protected from the wind.

Cultivation time:

If you want to sow the Pak Choi directly in the garden, you should wait until the end of June or the beginning of July. However, if you want to prefer it, you can start it in early spring and then plant it out in April. However, we do not recommend this, as advanced pak choi tends to shoot. So plant it in the garden in summer.


When sowing directly, the Pak Choi is sown in rows at a distance of at least 20 centimeters - rather a little more, because the plant becomes very expansive. The seed depth should be approximately 2 centimeters.

If you want to prefer the mustard cabbage in early spring, you must sow it in small pots. From April you can then plant it in the garden. However, make sure that you move the entire root ball. A row spacing of 25 centimeters and a spacing of 20 centimeters in the row are optimal.

Fertilize / Casting:

Since the mustard cabbage grows fairly quickly, it also needs a lot of nutrients. So it's best to work compost into the soil in spring.

Pak Choi loves water and must be wetted regularly, otherwise he will quickly let the leaves hang.


You can harvest the Pak Choi if you like the size of the plant. So you can rather harvest some younger vegetables as well as large plants. First, however, only harvest every second plant. This gives the others even more space to develop. At the latest when temperatures are approaching 0 degrees, you have to get the Pak Choi completely out of the bed.

How to keep the Pak Choi fresh for longer

The Pak Choi does not last very long after harvesting. It is best to prepare it the same day or the following day. If you want to have some of the vegetables for a longer time, simply leave it on the bed or harvest the mustard cabbage and the roots. Then hit the basement in damp sand and it will stay fresh for a few weeks. We do not recommend freezing the vegetables, as this will only make them mushy.