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Pak Choi Tai Sai is a type of cabbage from East Asia (probably originally China), of which the thick stems are eaten. It is a strong Pak Choi variety. Dip the stems in hot oil or boiling water for a few minutes and you have a delicious, crunchy ingredient for Chinese-Indian dishes. But Pak Choi is also a delicious vegetable with a cauliflower sauce.
Pak Choi Tai Sai is a type of cabbage from East Asia (probably originally China), of which the thick stems are eaten. It is a strong Pak Choi variety. Dip the stems in hot oil or boiling water for a few minutes and you have a delicious, crunchy ingredient for Chinese-Indian dishes. But Pak Choi is also a delicious vegetable with a cauliflower sauce.
Sowing: early crop: from March to June 21. Grow warm (indoors or under glass) at a temperature of 20 ° C. 2 to 3 weeks after sowing, plant out in the greenhouse or in the garden. Planting distance 35 x 25 cm. Sowing in the garden is possible from mid-June to mid-August. Plant out or thin out after emergence.
Harvesting: from 6 weeks after sowing.
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Pak Choi Tai Sai is a type of cabbage from East Asia (probably originally China), of which the thick stems are eaten. It is a strong Pak Choi variety. Dip the stems in hot oil or boiling water for a few minutes and you have a delicious, crunchy ingredient for Chinese-Indian dishes. But Pak Choi is also a delicious vegetable with a cauliflower sauce.