Pak Choi

Brassica rapa subsp. chinensis

vegetable

verifiedReviewed by the GreenScout Team

Pak choi (bok choy) is a fast-growing Asian green with tender white stems and dark green leaves, popular in stir-fries and Asian cuisine. It matures quickly in 30–50 days and prefers cool seasons, making it ideal for spring and fall gardening. The entire plant—stems and leaves—is edible and highly nutritious.

Common Problems

Select the problem your Pak Choi is experiencing to get a treatment guide.

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Yellow Leaveschevron_right

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Boltingchevron_right

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Holes In Leaveschevron_right

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Wiltingchevron_right

Care Guide

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Light

Full sun to partial shade; 6 hours of direct sun optimal; can tolerate shade in warm seasons

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Water

Consistent moisture; water deeply 1–2 times per week; keep soil evenly moist but not waterlogged

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Soil

Rich, well-draining soil with high organic matter; pH 6.0–7.5

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Fertiliser

Nitrogen-rich; fertilize every 2–3 weeks with balanced fertilizer or side-dress with compost

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Temperature

Cool-season crop; ideal 45–75°F; bolts in heat above 75°F; frost tolerant

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Humidity

Moderate to high humidity; benefits from misting in dry conditions

Toxicity

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Pak choi is entirely safe and is widely consumed fresh or cooked in all cuisines

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

Is Pak Choi the same as Bok Choy?

Essentially yes — they're the same species (Brassica rapa subsp. chinensis) with tender white stems and dark green leaves, matures in a similar 30–50 day window, and both are staples in Asian stir-fries.