Chinese Cabbage Pak Choi is a little known plant that is cultivated as a vegetable for its leaves, but also for its stems. Very popular in Asian cuisine, this cabbage is used to make all kinds of woks. The taste is fine & delicate, reminiscent of chicory & turnip, & the stems are slightly sweet. It is a hardy plant that is resistant to low temperatures. The Chinese cabbage Pak Choi can be eaten both cooked & raw in salads. Sowing: April to August. Harvest: September to November. Sow in a nursery from April to June at a temperature of 20oC, taking care to transplant your plants into the ground 5 weeks after sowing. Prefer a rich, fresh & slightly clayey soil for sowing your Chinoic Pak Cho cabbage seeds. Plant your plants as soon as they reach 15 cm in height, keeping a distance of 60 cm in all directions. Water your plants regularly without wetting the leaves & keep the soil clean & clear. Cut off the densest cabbages at harvest time & store them in a cool place for up to 2 weeks. Lot Of 200 Chinese Cabbage Seeds Pak Cho - Variety Cold Resistant Plant Perfect in Salads & Woks Reproducible