Green Bok Choy Seeds — Brassica rapa chinensis Pak Choi / Cai Thia, Cool-Season Asian Leafy Green for Containers, Raised Beds & Kitchen Gardens, Baby or Full-Size Harvest, 2 Pack x 3000 Seeds

Technical Specifications

About Green Bok Choy — Brassica rapa chinensis

Brassica rapa subsp. chinensis is one of the most widely grown leafy vegetables in East and Southeast Asian cooking. Unlike napa cabbage (which forms a tight head), bok choy grows as an open rosette of smooth, dark green leaves on thick, crisp, pale green or white stems. It is the everyday green of Vietnamese, Chinese, Cantonese, and Southeast Asian home kitchens — stir-fried with garlic, dropped into pho and ramen broths, added to hot pot, folded into dumpling fillings, or simply blanched and dressed with oyster sauce.

In Vietnamese cooking it is cải thía (cai thia) — one of the most common vegetables in everyday meals, used in soups, stir-fries, and as a side vegetable. The mild, faintly sweet flavor and juicy stems make it one of the most versatile Asian greens for home cooks.

Two harvest styles: Bok choy can be harvested two ways. Baby bok choy (30–35 days): cut the whole plant when 10–15 cm (4–6 inches) tall — sweeter, more tender, ideal for halving and grilling, steaming whole, or slicing raw into salads. Full-size heads (50–60 days): allow plants to develop fully — crisp pale stems and dark green leaves, with the stems and leaves cooked separately since they have different cooking times.

The most important growing factor is timing. Bok choy is a cool-season crop that bolts (runs to flower, turns bitter) when exposed to heat above 27°C (80°F), cold stress below 10°C (50°F) on young plants, or long summer days. Grow it in the cool shoulders of the year — early spring or fall — for the best results.

• Fast-growing — baby leaves in 30 days, full heads in 50–60 days
• Two harvest styles: baby bok choy (tender, sweet) or full-size heads (crisp, substantial)
• Cool-season crop — best in spring and fall; bolts in summer heat
• Succession sow every 2–3 weeks for a continuous supply
• Container-friendly — grows well in pots 15–25 cm deep
• Known as Cai Thia (Vietnamese), Pak Choi (English), Qĭng Cài (Chinese)

Master Sowing & Growing Guide

Step 1 — Timing (Most Important)

Spring sowing: Sow 4–6 weeks before last frost for a spring crop that matures before summer heat. In most of the US, this means February–April. Fall sowing: Sow 6–8 weeks before first fall frost for an autumn crop. In most of the US, this means August–September. Avoid sowing in midsummer — heat causes bolting. Succession sow every 2–3 weeks for a continuous supply of young plants.

Step 2 — Soil & Location

Choose a site with full sun to part shade and fertile, moisture-retentive, well-drained soil. Amend with compost before planting. Bok choy tolerates more shade than most vegetables — a partially shaded spot can actually help reduce bolting in warmer weather. For containers, use a pot at least 15–25 cm (6–10 inches) deep with quality potting mix.

Step 3 — Sowing

Sow seeds 6–12 mm (1/4–1/2 inch) deep. Direct sowing is preferred — bok choy dislikes root disturbance. Germination is fast: 4–7 days in suitable conditions. Thin seedlings to 8–10 cm (3–4 inches) for baby harvest, or 15–30 cm (6–12 inches) for full heads. Thinnings are edible — use in salads or soups.

Step 4 — Watering & Care

Keep soil consistently moist — about 2.5 cm (1 inch) of water per week. Drought stress triggers bolting. Mulch around plants to retain moisture and regulate soil temperature. Use a floating row cover to protect against flea beetles and slugs, and to buffer against unexpected temperature swings. Avoid heavy nitrogen feeding, which produces lush leaves but can accelerate bolting.

Step 5 — Harvesting

Baby bok choy (30–35 days): Cut the whole plant at soil level when 10–15 cm (4–6 inches) tall. Alternatively, harvest outer leaves and let the center continue growing. Full-size heads (50–60 days): Cut at soil level when heads are firm and full. Separate thick pale stems from leafy green tops for cooking — stems go into the pan first, leaves follow. If bolting begins: harvest immediately before the flower stalk opens — the leaves are still edible.

Kitchen Applications

• Stir-fry with garlic (xào tỏi): The most common preparation across Vietnamese, Chinese, and Cantonese cooking. Stems go in first, leaves follow. Finish with oyster sauce or fish sauce.
• Pho / ramen / hot pot: Halved baby bok choy or separated leaves added to broth in the last minute of cooking — a staple garnish in Vietnamese pho and ramen bowls.
• Steamed or blanched: Whole baby bok choy steamed or blanched and dressed with oyster sauce, sesame oil, and garlic — a classic Cantonese side dish.
• Salads: Young tender leaves used raw in Asian-style salads with sesame dressing.
• Dumpling / spring roll filling: Finely chopped leaves and stems mixed with pork, shrimp, or tofu for dumpling and spring roll fillings.
• Soup: Added to wonton soup, miso soup, and vegetable broths.

Common Growing Problems & Solutions

Frequently Asked Questions

What is the difference between bok choy and pak choi?

Bok choy and pak choi are the same vegetable — Brassica rapa subsp. chinensis. “Bok choy” is the Cantonese romanization commonly used in the US; “pak choi” is the romanization more common in the UK and Australia. Both refer to the same plant with smooth dark green leaves and crisp pale stems.

What is the difference between baby bok choy and full-size bok choy?

Baby bok choy is simply bok choy harvested young — at 10–15 cm (4–6 inches) tall, around 30–35 days from sowing. It is sweeter, more tender, and ideal for cooking whole or halved. Full-size bok choy is allowed to develop fully (50–60 days) and has a more substantial crisp stem and stronger flavor. Both come from the same seeds — the difference is harvest timing.

Why does my bok choy bolt (go to flower)?

Bok choy bolts when it experiences stress — most commonly heat above 27°C (80°F), cold stress on young plants below 10°C (50°F), drought, or long summer days. Once bolting begins, the plant stops producing tender leaves and turns bitter. The solution is to grow bok choy in the cool seasons (spring and fall), keep soil consistently moist, and succession sow so you always have young plants coming on.

Can I grow bok choy in containers?

Yes — bok choy is one of the best vegetables for container growing. Use a pot at least 15–25 cm (6–10 inches) deep with good drainage and quality potting mix. Place in a spot with morning sun and afternoon shade in warmer weather. Water consistently — containers dry out faster than garden beds.

How many seeds are included?

2 packs x 3000 seeds = 6000 seeds total.

Storage & Quality Assurance

• Store unused seeds in a cool, dry, dark place in a sealed container or the original packet.
• Optimal storage temperature: below 15°C (60°F) with low humidity.
• Bok choy seeds remain viable for 3–5 years when stored correctly.
• This is a seed product for planting — not live seedlings, harvested greens, a bagged salad mix, or a microgreen kit.
• Germination rates and plant performance are influenced by soil temperature, moisture, and growing conditions. Results vary by grower and location.
• Bolting risk increases significantly in heat above 27°C (80°F) — timing is the most important factor for success.