pak choy - university of hawaiʻi

Pak Choy

Pak Choy, 1 cup (no salt), drained

Pak Choy is a white mustard cabbage that does not form heads, has thick green or white stems, and large, lighter green spoon-shaped leaves. Pak choy has a light, sweet flavor, with a crispy texture and crunch. It is low in calories and source of vitamins and minerals. Scientific name: Brassica rapa Chinensis Group Days to harvest: 40-50 days from seed Plant spacing: 6-8 inches for baby pak choy

Major Diseases & Pests

Mei Qing Choi Joi Choi

Harvest and Storage • Cut near ground and remove damaged or yellow leaves • Handle with care, easily bruised • Keep out of heat and cool to preserve moisture and crispness • Grade by size and pack in clean packing container • Store at 32-34° F (0-1°C)

White Rust

Cabbage Looper

Damping Off Soft Rot

Cabbage Webworm Diamondback Moth

larvae

pupae

Cabbage Aphid

Imported Cabbage Worm

Selection and Preparation • Select fresh bunches with bright

green leaves and crisp stalks and no holes or discoloration

• Store in vegetable bag or container in the refrigerator

• Separate leaves and rinse well under clean running water • Use in soups, stir-fry, steam, boil, or grill

Other Names: bok choy, pak choi, white cabbage,

spoon cabbage, choy sam (Singapore), pechay (Philipines),

Taisai and Shirona (Japan)

Source: http://1m8t7f33dnra3sfk6v2rjurs.wpengine.netdna-cdn.com/wp-content/uploads/2013/05/20130515-Oven-Steamed-Bok-Choy-1.jpg