Tonko Green F1 Pak-Choi

Brassica campestris
400 seed pk
  • Leaf vegetable, Dark green leaf
  • Thick Greenish
  • Can be eaten raw or cooked.Pak-Choi Tonko green F1 is a Non heading variety with thick smooth round green leaves and think stems. Very tender with excellent flavour. Can be eaten raw or cooked. Good in stir-fries and steamed. Fast maturing. 

$3.50 inc GST

$3.50 inc GST

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Product Description
Planting Guide

Product Description

Pak-Choi Tonko green F1:This is a fast-maturing, versatile and tasty crop to grow in your vegetable patch or containers on your porch. Pak-Choi Tonko, like many other Asian vegetables are a cool season crop, preferring moist conditions and the ideal temperature range or 15 to 20 degrees Celsius, light frosts are tolerated by most varieties, generally the ideal time to plant is in the spring and autumn. Tonko Green F1 have a broad, flattish light green and smooth stems, wide at the base and generally harvested at around 15cm tall, generally used in salads but are also good in stir-fries.

Pak-choi is a vegetable that has been in cultivation for a long time in Asia, Possible thousands of years. Pak-choi is widely used in Chinese cuisine as well this vegetable is extremely popular in the rest of Asia as well. The is confusion with its name as many areas know this vegetable as Pak-choy, Bok-choy, Bok-choi, Pak-choi or Chinese cabbage to name a few. This may have come about as a misunderstanding as how the Chinese name for this vegetable is translated, regardless of what you know this vegetable as, this is and extremely versatile vegetable that is extremely flavoursome and tender which can be used in a wide assortment of dishes.
As this vegetable is sometimes known as Chinese Cabbage, this is reference to the fact that this vegetable is classified in the Brassica genus, along with cabbages, Cauliflower, Kale and Broccoli to name a few. Pak-choi also belongs to the Mustard family, so they have a distant tangy, somewhat spicy flavour as of that link. Pak-choi can come in a wide variety of sizes and colours thanks to the development of specific cultivars.
Classic Pak-choi has white crunchy stems and a dark green leaf, both as which are edible and delicious. In Asia, the smaller the vegetable is, the more favourable the vegetable is viewed, because the smaller plants tend to be more tender, while outside of China, people seek out the larger plants as they are under the impression that the larger the better. If you can grow the smaller varieties or by smaller plants, you may find them to be tastier and more tender. Large Pak-choi has the tendency woody and lacking in flavour.
Tender young Pak-choi only requires a very brief cooking time, with the leaves taking even less time to cook than the stems. Some cooks will separate the leaves from the stem, adding the leaves at the very end of cooking so the leaves only slightly wilt before cooking, the stems can be cooked a little bit longer, though may people prefer the stems to be crunchy rather than softened. Pak-choi can be used in Stir-fries, soups, curries, spring rolls salads and numerous other dishes.
Growing: This is a fast-maturing, versatile and tasty crop to grow in your vegetable patch or containers on your porch. Pak-choi, like many other Asian vegetables are a cool season crop, preferring moist conditions and the ideal temperature range or 15 to 20 degrees Celsius, light frosts are tolerated by most varieties, generally the ideal time to plant is in the spring and autumn.

  • Dry temperate areas: September to April
  • Temperate and cool regions: September to March
  • Warm temperate and sub-tropical regions: March to September
  • Semi-arid and arid regions: March to October
  • Tropical areas: March to September.Seedlings or seeds: You can directly plant Pak-Choi  into the garden bed or in to pots and thin out as they grow, or plant into seedling punnets and then plant them out later. The seeds are small so don’t plant them deep. I sprinkle the seed on top then water them in well and have great success in that method. They only need a light covering of soil to keep them moist.

    Growing Ideas:

    Pak-choi likes uniform conditions and full sun excepts in the parts of Australia with hot summers, high temperatures and long days will cause them to bolt to seeds.

    These plants are shallowed rooted and will require frequent watering, especially in hot and windy weather. Mulching and dripline irrigation may be helpful.

    These plants may require wind protection and good air circulation.

    Pak-choi like rich loamy soil with high fertility, good drainage, and plenty of organic matter.

    Pak-choi likes  pH of between 6.5 and 7 and are sensitive to a pH of below 6. If pH is low add some agricultural lime a couple of weeks before planting.

    Pak-choi is best grown quickly for great flavour and texture, add some seaweed solution at planting and every couple of weeks while growing.

    Harvesting: Pak-choi grows fast and will take between 35 and 50 days to harvest time. Harvest what is required for the day, or just cut some leaves as required and they will continue to grow.

    Pests and diseases. Like Cabbages,  Pak-choi can suffer the same problems, they can be susceptible to powdery mildew, aphids, caterpillars, snails, and slugs. For Caterpillars and aphids, I use a mixture of Molasses and liquid soup to spray the plants to get rid of them.

Planting Guide

Method: Direct or Seedling Trays
Planting Depth: 6mm
Best Planting Season/s: , ,
Germination: 7 to 14 days at 7-23C
Life Cycle: Hardy Annual
Plant Height: 35cm
Row Spacing: 40cm
Plant Spacing: 25cm
Position: Partial or full sun in moist soils
Days to maturity/flowering: 30 to 40 days
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