Serbajadi Nai You Pak Choy - Brasicca Rapa sp.
Pak Choy, also called Chinese Cabbage. This vegetable is biennial; is shallow-rooted and very fast growing. The whole plant is edible – leaves, crunchy leaf stalks and young flowering shoots – and it can be used at virtually any stage. It is usually braised whole or halved lengthwise. It's a favourite in a wide variety of Chinese and Asian stir-fry recipes. It can also be steamed.
Type of vegetable: Leafy
Edible parts: Leaves, crunchy leaf stalks and young flowering shoots
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STORAGE
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.