Growing Bok Choy will ensure that you have an endless supply of tasty wok fillers. It's one of those vegetables that are so useful on almost a daily basis.
If you detest stir fries there is still hope though, as this versatile green is great in chunky soups and casseroles.
This asian vegetable has many names such as Pak Choy, Chinese Chard, Pok Choy, Pei Tsai and Bak Choy. It is related to our Cabbage and Broccoli, all which are members of the Brassica genus.
Starting: The seeds will germinate in a week or two. Sow directly where they are to grow, as the Bok Choy plant doesn't like being transplanted. Space them 30 to 40 cm apart if you want to grow the larger varieties to full size, or closer for smaller plants or if you pick as you go.
Soil: Use compost with some added lime.
Climate: Bok Choy does prefer cooler weather. In the summer heat it may bolt to seed. The grown plant tolerates frost but the seedlings won't.
Watering: Don't let the plant dry out.
Fertilizing: Use liquid fertilizer every fortnight. They are considered a heavy feeder.
Harvesting: You can pick the outer leaves when they have grown to desired size, or you can harvest the whole plant in about six weeks. The younger ones taste better.
Containers: They are excellent container plants. Plant them in a pot at least 15 cm deep.
Shady Areas: Bok Choy grows quite well in the shade, where it's cooler.
Pests and Diseases: Slugs and snails will attack with a vengeance. Caterpillars and aphids visit too. You may see some white-ish butterflies fluttering by, in which case you need to take action. Be very afraid, Cabbage Butterfly larvae will eat every Brassica you have if you're caught napping.
Indoors: Works well if you have a cool spot.