Chinese Mustard (Bok Choy, Pak Choi)
Description. Both vegetables are crucifies, related to cabbage and broccoli. The most common form of Chinese cabbage has a cylindrical tight head 4 inches thick and up to 18 inches long. Outer leaves are light green with a white midrib; inner leaves are creamy yellow. Chinese mustard has a loose head and rosette of dark green leaves which are oblong or oval with shiny dark green blades and thick white petioles.
Culture. Both are cool season crops. A spring crop can be grown from transplants set out in early spring. For the fall crop, sow Chinese cabbage seed 60 to 80 days before frost date and 50 to 60 days before frost for Chinese mustard. Well-drained, fertile, moist soil promotes the desirable rapid tender growth.
Selection. Quality is clean, crisp leaves and firm heads with no browning or spots on leaves. With bok choy, check center of the rosette to be sure it is free of decay. Wash, place head in plastic bag and refrigerate. Optimum storage conditions are 32o F. and 95 percent relative humidity.