Cabbage Chinese Bok aka Pak Choi Seeds for microgreens, sprouting, or for the garden
One of a kind, crisp and delicious!
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Chinese Cabbages are in a class of their own. Obviously, a key component in Asian Cuisines, Chinese Cabbage has made its way into the hearts and kitchens of chefs and gardeners worldwide.
A key player in stir-frys, Asian Cuisine is brought to life by Bok Choy. This cultivar can be planted during the cool seasons of fall and spring during the growing season, and with staggered plantings Pak Choy can be continually harvested over a growing season in some areas.
Chinese cabbage is a cool-weather plant which will bolt and go to seed quickly in warm weather and long days; grow Chinese cabbage in spring or autumn in temperatures ranging from 45° to 75°F. Sow seed 4 to 6 weeks before the average date of the last frost in spring. Sow seed directly in the garden; seedlings transplanted into the garden may be shocked into bolting to seed. In mild winter regions, plant Chinese cabbage in late summer or autumn for a late autumn harvest.
OUTDOOR PLANTING: Planting and spacing. Sow seed ½ inch deep and 4 inches apart. Thin successful seedlings from 12 to 18 inches apart. Space rows 18 to 30 inches apart depending upon variety.
Microgreens growing instructions: this is not the only way to do microgreens, everyone will acquire their own techniques, but here are the basics:
Cover the bottom of the container with an inch or two of moistened potting soil/mix or coir. Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil.
Scatter seeds evenly on top of the soil. Press gently into the soil using your hand or the cardboard.
Cover the seeds with a thin layer of soil. Dampen the surface with a mister. If you prefer, you can skip this step and instead cover the container with a clear lid or plastic wrap until the seeds are sprouted.
While waiting for sprouts to appear, usually within three to seven days, use the mister once or twice daily to keep the soil moist but not wet.
Once seeds have sprouted, remove the cover (if you've used one) and continue to mist once or twice a day.
Microgreens need about four hours daily of direct sunlight to thrive. In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light that has a low heat output — you don't want to scorch your delicate greens.
Microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line.
To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.
