440 Pak Choy Canton Chinese Cabbage Heirloom Herb Seeds

• You will get 440 Seeds of Pak Choy Canton Chinese Cabbage Heirloom Herb Seeds.
• Sunlight: Full Sun, Medium Sun.
• Life Cycle: Annual.
• Watering: Medium.
• Bok Choy (Pak Choi) seeds. Awesome Chinese Cabbage! This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties.
• The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green. One variety produces a rosette of dark green leaves close to the ground. There are specialty pak chois that have frilly leaves to light yellow-green color. The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled. Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months. Asian cooks use the entire plant at many stages of development.
• flowers smell fantastic, similar smell to lilac, so if you are living in the south and miss the smell of lilacs, which you can't grow down here, you will want to let some of these go to flower!.
• Germination instructions:
• Start transplants inside 4 to 6 weeks before last frost date. Transplant 6 to 12 inches apart in rows 18 to 30 inches apart. Use the closer spacings for smaller varieties. Plant direct-seeded spring crops ¼ to ½ inch deep and about 1 inch apart in rows 18 to 30 inches apart. Thin to 6- to 12- inch spacings. Or set transplants out at 6- to 12-inch spacings. Mulch fall crops heavily and provide adequate moisture to avoid premature bolting.
• Microgreens growing instructions: this is not the only way to do microgreens, everyone will acquire their own techniques, but here are the basics:
• Cover the bottom of the container with an inch or two of moistened potting soil/mix or coir. Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil. Scatter seeds evenly on top of the soil. Press gently into the soil using your hand or the cardboard. Cover the seeds with a thin layer of soil. Dampen the surface with a mister. If you prefer, you can skip this step and instead cover the container with a clear lid or plastic wrap until the seeds are sprouted. While waiting for sprouts to appear, usually within three to seven days, use the mister once or twice daily to keep the soil moist but not wet. Once seeds have sprouted, remove the cover (if you've used one) and continue to mist once or twice a day. Microgreens need about four hours daily of direct sunlight to thrive (south facing window). In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light that has a low heat output — you don't want to scorch your delicate greens. Microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line. To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.