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RAW – Seeds Cabbage
Pak Choi- Also known as bok choy, this trendy cabbage means “soup spoon” – but trust us, it’s more exciting than that. Pak Choi is an heirloom Chinese cabbage with non-heading leaves and all the cool kids are eating it.
Savoy- The deep green leaves of this veggie are mild and earthy. They are great raw in salads or thinly sliced into soups and stir-fries. Basically any dish that calls for some leafy goodness would do well to dabble with the Savoy Cabbage.
Pak Choi- Crisp tender leaves with a slight mustard taste delicately flavour soups, salads, and stir-fries. The thick, translucent white stalks with flared deep-green leaves are entirely edible.
Heirloom Chinese non-heading leaf type cabbage. Does best in early spring or autumn. Pak Choi, also known as ‘bok choy’, takes its name from the Chinese name for “soup spoon”
Leave your cabbage prejudices at the door. Pak Choi has crisp, tender leaves with a slight mustard taste, which delicately flavours soups, salads and stir-fries. The thick, translucent white stalks with flared deep-green leaves are entirely edible.
Sow in autumn, temp 15-25C. Sow in full sun, space plants 20 x 30cm.
Seeds will germinate in 7-14 days and grow to 25-35cm. Harvest in 30 days for baby leaves and 60 days for mature leaves.
Savoy- Life as a cabbage is pretty average (We would imagine) Unless you’re a seductively delicious Savoy Cabbage, of course. This Italian heirloom dates back to pre-1885, and gardeners go a little crazy for it’s crinkled leaves and sweet flavor. No judgement – we are those gardeners.
Sow in late summer and autumn, soil temp 5C-18C.
Sow in full sun, space plants when they have 4 leaves to 30 x 60cm.
Seeds will germinate in 7-14 days and grow to 1-2kg’s in weight.
Harvest in 80-100 days.
|Pick Your Seeds 1||
Cabbage Pak Choi, Cabbage Savoy