Pac Choi
Joi Choi Pac Choi
OV580
Brassica rapa, Chinensis Group 45 days. Joi Choi grows amazingly large and fast compared to Pac Choi. With much darker green leaves, the stalks are also whiter, thicker, up to 11 inches long and more highly refined. Remarkably juicy, it has a pleasing mild flavor with a hint of mustard. Best sown in the spring and fall. Slow to bolt, Joi Choi is a top choice for the market gardener.
Hybrid Variety
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| Soil Temp for Germ. | Days to Emergence | Seed Depth | Thin Plants To | Seed Spacing | Row Spacing | Min. Germ. | Seed Life | Seeds per 1/4 gram | Fertilizer Needs |
| 45-75°F | 2-15 | 1/4" | 12-18" | 1" | 18-36" | 75% | 3 years | ≈ 63-90 | Medium |
Brassica rapa, Chinensis Group
Days to maturity are calculated from date of direct seeding.
Culture
• Pac Choi is a cool season crop that performs best in spring and fall in a wide range of soil types
• Young plants exposed to temperature fluctuations can result in bolting
• Apply 1 cup of TSC's Complete fertilizer per 5 row feet, and 1 inch of compost
Direct Sowing
• For a spring crop, sow after the danger of frost
• Fall crops can be sown July—mid-August
Transplanting
• Sow seeds 4 weeks before anticipated transplant date for a spring crop or July/August for a fall crop
Insects & Diseases
• Common insects: Flea and cucumber beetles, slugs, earwigs
• Insect control: Pyrethrin or row covers at planting, Cabbage Collars for slugs
• Disease prevention: 5-7 year crop rotation
Harvest & Storage
• Harvest as soon as mature to avoid bolting
• Store at 36°F and 95% relative humidity
KEY TO PAC CHOI DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
F | Fusarium Wilt
PB | Clubroot
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Write a ReviewGreat continual producer
Jan 8, 2019 | By Erica Fire
I planted this in August for fall harvest in zone 5. Good germination rate. I've been harvesting the outer leaves but leaving the centers and am still harvesting from the same plants in January, now protected by a caterpillar tunnel. Good flavor, tender enough to eat fresh, although I usually saute or stir fry it.
