Days to Maturity: 55-75 days
Approximate Yield/10 feet of row: 7 pounds Per Person Requirements: Fresh: 3-5 feet of row Preservation: 5-10 feet of row
There are several types of chinese cabbage. Bok Choi (also Pak Choi) is a non-heading type with dark green leaves and white leaf stems. Wong Bok (napa) is a head type cabbage. Chihli (celery cabbage) has a tall cylindrical head. Chinese cabbage is more closely related to the mustards than to the cabbages. Chinese cabbage prefers cool weather and likes a fertile, well drained, moist soil. Some root problems can be avoided on light soil. Chinese cabbage can be direct seeded into the garden to avoid transplanting shock. Bok Choi is spaced 8 to 10 inches apart in rows 12 to 15 inches apart. Thin to 8 to 10 inches 2 to 3 weeks after the plants emerge. Wong Bok is grown in rows 20 to 30 inches apart with the plants 12 to 15 inches apart in the rows. Closer spacings give smaller heads. Early maturing varieties of wong bok have smaller heads so may be planted closer together. Chihli is planted in rows 20 to 30 inches apart with the plants 12 inches apart. Don't plant too early. Seedlings with less than 7 leaves, exposed to temperatures below 50 degrees for 15 days, will bolt. The usual planting time is in late May. In addition to any overall application of fertilizer to the garden, some sidedressing may be needed. Sidedress with 2 ounces of nitrogen per 100 after the plants are up. Watering is important when growing Chinese cabbage. Bok choi gets tipburn and is tough if not watered regularly. The plants need about one inch of water per week.
Harvest leaves anytime they are suitable. The heads are harvested when mature. Chinese cabbage is not stored.