Shanghai Green Bok Choy
- 200 seeds
- Open pollinated
- Distance between plants – 1/2″
- Distance between rows – 12″
- Full sun
- Water every 3-5 days
- Days to maturity – 35 days
- Days to germination – 4-7 days
- Height – 6″
- Cold Tolerant
- Brassica rapa (Chinensis)
- Germination rate – 94%
Sow: Plant ¼’’deep and 1’’ apart for compact leaves or broadcast and thin out to 6’’ for full plant.
Harvest: Plant in succession every 3 weeks – 21 days for baby greens
Bok choy is native to China, originally confined to the Yangtze River Delta, where it has been cultivated for thousands of years. Its name is derived from the Chinese name for “soup spoon” because of the shape of its leaves. Bok choy found its way via trade routes to Korea in the 14th century during the Joseon Dynasty where it would become a key ingredient in kimchi. Although Bok choy will be first and foremost associated with Chinese cuisine, as the result of the massive Chinese diaspora of the 19th century, it is now inherently embedded in cuisines throughout the Americas, especially within Central America and the Caribbean islands of Trinidad, Guyana, Jamaica and Cuba.
Bok choy is a type of Chinese cabbage. There are two species of Chinese cabbage: the Chinensis and the Pekinensis. Bok choy is a member of the Chinensis family. Chinensis varieties do not form heads, rather they grow leafy blades much like celery and mustard. Other names for Bok choy include Pak choy and Joy choy. There are specific cultivars of Bok choy that make the most compelling case for being harvested at the baby stage.