This Anthocyanin rich pak choy from China is a feast for your eyes!
A superfood with deep purple-plum leaves and light green-chartreuse stems (6 to 8 inches tall) and superb flavour: sweet, crunchy, with a hint of mustard.
Purple Pak Choy was a revelation for us. When we found out how fast and easy it was to grow this beautiful pak choy we were hooked. It only takes about 50 days from seed to maturity, so you don’t have long to wait. Pick the whole plant and use it to make vitamin rich salads and stir-fry. You will feel like a master gardener growing this super-easy leafy green.
Powerhouse Leafy Greens: Cruciferous leafy greens in Family Brassicaceae, such as Purple Pak Choy, are a nutritional ‘Powerhouse’. Check out our link about ‘Powerhouse Leafy Greens’.
How to Plant: Plant in spring and fall. We plant Purple Pak Choy in the garden in May (for early summer harvests) and then again in late July (for fall harvests). Purple Lady also grows well in hydroponic gardens and indoors under lights. Seed Depth: 5 mm or 1/4 inch; Plant Spacing: 6-8 inches
Purple Pak Choy is very cold tolerant and has survived nights down to -10 °C (14 °F) in our winter garden (under a row cover of fleece and then plastic over top).
Note: In case you are wondering, Bok Choy/Bok Choi and Pak Choy/Pak Choi (and their various spellings) are the same plant. In general, the Bok Choy/Pak Choy are divided into white and green stem cultivars. For instance, Shanghai Green and Purple Pak Choy are green stem cultivars, whereas Canton White and Yellow Heart are white stem cultivars.
