Win-win Choi Green is an F1 hybrid pak choi bred for flexibility and speed, reaching harvest in just 52 days. This compact, bushy variety produces tender heads suitable for either mini or full-size harvests depending on your timing and spacing. It's a spring-through-midsummer workhorse in most climates, with particular strength in fall plantings across the South and in protected structures in colder regions. The combination of quick maturity and dual-harvest potential makes it a practical choice for gardeners wanting consistent yields without long waits.
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Moderate
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Moderate
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At 52 days to harvest, Win-win Choi Green delivers speed without sacrificing quality. The dual-purpose genetics let you harvest miniature heads for tender, delicate pak choi or wait longer for full-size specimens, depending on your kitchen needs and garden space. Its bushy growth habit keeps plants compact and manageable, while the F1 hybrid vigor ensures reliable, vigorous growth even under less-than-ideal conditions.
Pak choi leaves and tender stems are eaten fresh in salads, stir-fried as a quick side dish, or braised in soups and broths. The mild, slightly sweet flavor works well raw or cooked, making it flexible across Asian cuisine and contemporary vegetable-forward cooking.
No timeline data available yet for this variety.
Start seeds in 128 or 72-cell trays 2 to 4 weeks before you plan to transplant outdoors. Keep seedlings warm and avoid temperatures below 50°F (10°C) over multiple nights, as cold stress can trigger premature bolting at this vulnerable stage.
Transplant seedlings before they become rootbound or stressed, which can cause early bolting. Plant out after the risk of severe cold has passed. In the South and mild climates, you can also transplant in mid to late summer for fall harvest. In colder regions, use a high tunnel or other protected structure for fall sowings.
You can direct sow seeds in the garden from early spring through midsummer in most climates, or in fall in the South.
Harvest Win-win Choi Green at 52 days from sowing for full maturity, or earlier for mini heads if you prefer smaller, more tender plants. Always harvest before the plant flowers to ensure the best flavor and texture. Cut heads at the base or harvest outer leaves individually as needed.
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