Ching-chiang Pak Choi is a cool-season Asian green that reaches harvest in just 40 days, making it one of the quickest pak choi varieties from seed to table. This cultivar thrives in spring and fall gardens across a wide range of soil types, tolerating light frost and rewarding gardeners with tender, succulent leaves that can be harvested individually or taken as whole plants. Direct sown after frost danger passes or in midsummer for fall crops, it demands full sun and consistent moisture to prevent the bolting that temperature swings can trigger.
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You can be harvesting tender pak choi in just 40 days from direct seeding, making this an excellent choice for succession planting through spring and fall. The real draw is its ability to tolerate frost while remaining sensitive to heat and temperature fluctuation, so timing your planting to cooler seasons ensures you'll get tender leaves rather than a premature flower stalk. Space plants just an inch apart in rows 18 inches wide, giving you the flexibility to grow this compact green intensively in beds or containers.
Ching-chiang Pak Choi is harvested as tender greens for stir-frying, steaming, or eating raw in salads. The entire plant can be taken at maturity, or individual leaves can be picked starting with the largest ones, allowing for repeated harvests from a single plant over time.
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Sow seeds indoors 4 weeks before your anticipated transplant date for a spring crop. Use the same timing for fall crops, sowing seeds in July or early August for later transplanting.
Transplant seedlings into the garden after hardening off. For spring crops, wait until the danger of frost has passed. Fall transplanting takes place in late summer to early fall after seeds sown in July or mid-August have developed into sturdy plants.
Direct sow seeds in the garden after the danger of frost for a spring crop. For fall harvests, sow directly in mid-July through mid-August.
Harvest as soon as plants reach maturity at 40 days to prevent bolting. You can take the entire plant at once, or pick individual leaves starting with the largest ones and allow smaller leaves to continue growing. Store harvested greens at 36 degrees Fahrenheit with 95% relative humidity to extend freshness.
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