20 days after planting the seed, Pak Choi is ready, or almost ready if you like the big white bulb at the bottom. I prefer the leaves. You can cut the outer leaves off, and the plant will continue to sprout from the middle. This way of harvesting is sometimes called “cut and come again”.

This plant is relatively easy to grow and is good in soups and stir fried with some garlic. I like the leaves better than the white base. One problem I ran into this year was worms, likely cabbage worms. I don’t mind a few holes in the leaves, but if it gets too bad, you can use BT. It is safe to use, just rinse your veggies well before eating them. Always do this, even if you have not sprayed with BT.

Ok, so we planted on Oct 28th and the picture below is on November 6th. Hope springs eternal! It looks like they sprouted a couple of days ago. At this point I am watering with a watering can with a rain nozzle (very common) so that I do not wash the seeds away or disturb the very young plant.

November 8th below. Still growing. Watering overhead with watering can.

November 18, thinning day! I potted up some of the “thinnings” and gave them to friends and family. You can eat them now too. I guess at this point they are called microgreens. I admit. I ate a few. I love picking fresh veggies in the garden.

December 3 after being thinned again. You can eat the pieces that you thin out. Like microgreens, but a bit bigger.

December 7

And at this point it is ready to harvest.

If I can grow bok choi, anyone can.