Joi Choi Chinese Cabbage is a hybrid variety of pak choi or Chinese white cabbage. It has a milder flavor than mustard and is great for a quick saute or stir fry. The leaves have a shiny, dark green appearance and the stems are bright white. Unlike other greens, the stems are very tender and are great to eat as well. Each plant will produce 10-14 stalks per plant at full maturity, with each stalk being 8-10″ long. Harvest individual stalks for continual growth, or cut the entire heads for beautiful presentations.
Joi Choi Chinese Cabbage is a great crop to grow throughout the spring and fall seasons. It grows fast and can be squeezed into small planting windows if necessary. It is heat-tolerant compared to other greens and is slow to bolt in spring with warming temperatures. It is also very cold-tolerant for fall and winter plantings and can withstand moderate frosts.
Joi Choi may be direct-seeded or transplanted, depending on the desired harvest. Direct seed if smaller heads and greens are desired. Using a walk-behind planter, densely plant rows of Joi Choi and cut before plants reach full size. If larger, full-size heads are desired, we suggest transplanting. Transplanting allows for more consistent plant spacing and prevents seedlings from competing with weeds in the early stages of the plant. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Joi Choi transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Joi Choi Chinese Cabbage Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: 12″
Row Spacing: 2-3′
Days to Maturity: 50
Disease Resistance: None