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Organic Gardening:

How to grow organic Chinese cabbage

by Frann Leach

Chinese cabbage is a fairly
recent introduction to the West.
This picture was supplied by
Caleb Nelson from China.

Chinese cabbage (Pak choi)

Brassica rapa Pekinensis group

Family: Cruciferae (Group 2)

Barrel and Michihili types

Chinese cabbage is not really much of a novelty any more, although apart from those specifically devoted to Chinese cookery, most recipe books still don't even mention it as an ingredient. But it has become popular with many cooks, even though its uses are still quite limited by our lack of familiarity with it. Its main uses are for stir-fry and in salads. It is not suitable for use boiled like our Western cabbage.

There are two main types of Chinese cabbage, the barrel type, also called pak choi, and the loose headed michihili type. Both are grown in the same way.

Site and soil

Choose an open, unshaded site with fertile, well-drained and moisture retentive soil, which should be slightly acid (min pH 5.4, but see note on clubroot - add lime if necessary to adjust pH). Brassicas have a high nitrogen requirement and also need very firm soil. To ensure sufficient nutrient levels, it is best to topdress or apply a liquid feed such as seaweed fertiiser during growth.

Because brassicas are prone to soil infections, for example, Clubroot, it's important to use a minimum 3 year rotation plan.

Cultivation

Recommended varieties

Michihili: Minato Santo (loose headed), Eskimo (fluffy top)
Pak Choi: Mei Qing Choi (green stem), Joi Choi (white stem)

Sow direct 1.5-2.5cm (½-1") deep in rows 18" apart, successionally from mid June to late August. For early crops, pak choi may be sown from late April to early May in heat. The temperature must be kept above 18ªC (64ªF) for at least 3 weeks to prevent bolting. Harden off before planting out. Late sowings may be made in August and planted under cover in September in a cold greenhouse or polytunnel.

Thin loose headed types to 30cm (12") apart, small pak choi 12cm (5") apart, and large pak choi 45cm (18") apart.

Water little and often. Mulch if possible.

Harvest by cutting or pulling up the whole plant, loose headed 8-10 weeks from sowing, pak choi 9-10 weeks from sowing.

Note on clubroot

Soil may remain infected for 20 years; steps to avoid introduction include:

good drainage
rotation
liming acid soils to a pH around 7
working in high levels of organic matter
ensuring clean plants are used - source must be known to be free of disease (best grown at home in sterile medium)
boots and tools used on infected land must be thoroughly cleaned before use on clean land

Once infected avoid growing any brassicas except fast maturing types such as Texsel greens or cut and come again oriental seedlings. If you have no other land available, and you must grow types with a lengthy growing season, you can try sowing seed in modules, and potting up until the plants reach a height of 10cm (4") before planting out. A root drench may also help.

If you're interested in healthy food, you may also be interested in our sister site, The Health Site, Your Online Health Channel.

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