| Author | Content |
cytf
Staten Island, NY
March 7, 2013 12:31 PM Post #9441986
| I will like to know if any one in zone 6b winter sow bok choy or sow the seeds in doors |
Farmerdill
Augusta, GA (Zone 8a)
 March 7, 2013 1:02 PM Post #9442018
| In z6 Virginia, pak choi was direct sowed in late March - early April , same time as radishes and again in late August for a fall crop. It only takes 45-55 days depending on variety. No reason you could not start indoors or in a cold frame earlier, I just never had the need to do so. 
Click an image for an enlarged view.
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cytf
Staten Island, NY
March 7, 2013 2:03 PM Post #9442106
| Thank you Farmerdill.
, I was just about to sow the seeds in a milk jug so I will wait and sow it direct in my garden bed. Do I have to thin the seedlings? |
Farmerdill
Augusta, GA (Zone 8a)
March 7, 2013 2:41 PM Post #9442135
| Yes they will grow well at 6 inch or better spacing, but don't develop well if more crowded than that. They transplant easily, so if they are too crowded, thin and transplant when they get a bout two inches tall. |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 8, 2013 1:19 PM Post #9443004
| How do ya'll cook those?
Like regular greens with some onion, BP, seasoning, and some seasoning meat? |
Farmerdill
Augusta, GA (Zone 8a)
March 8, 2013 1:35 PM Post #9443027
| They give a nice kick to fresh salads. Otherwise they are good in soups and stir frys. http://www.bbcgoodfood.com/search.do?keywords=Pak choi |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 8, 2013 2:22 PM Post #9443079
| Thanks, Farmerdill! |
nancynursez637
Madras, OR
March 11, 2013 10:16 PM Post #9446530
| I sow mine direct out side zone 5 A and it comes up when it will. |
RickCorey_WA
Everett, WA (Zone 8a)
March 14, 2013 7:57 PM Post #9449757
| If anyone does start it inside, be aware that it will germinate fast and then grow fast.
If you have plenty of seeds, sow thicker and eat your young as microgreens (1-2 pair of leaves) or baby leaves (a few inches tall).
But if you have enough room in your garden, Farmerdill is right as usual: transplant them and grow 'em bigger.
Any that I have at 6" spacing, I'm likely to eat every other plant when they start to touch their neighbors, then grow the rest on at 12" spacing.
You can also harvest each plant a few leaves at a time, eating the outermost leaves first, which tend to be the most slug-eaten leavens.
You can cook the leaves like any greens, but there's no neded to boil them for long.
The stems, on the other hand, I would urge you to NOT overcook at all. They get too soft and gushy if you cook them more t6han a few minutes. Warm all the way through is plenty (in my opinion). And I like the stems raw and sweet best of all.
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podster
Deep East Texas, TX (Zone 8a)
March 17, 2013 6:43 AM Post #9452153
| This year I started them by wintersowing in gallon jugs. I just planted them in a raised bed yesterday a.m. and am surprised to see how much they have grown overnight. Looking forward to growing them out but wanted to say they do transplant well. I'm growing a small container sized bok choy due to raised bed constraints. |
RickCorey_WA
Everett, WA (Zone 8a)
March 17, 2013 10:52 PM Post #9453085
| They do grow fast! Did you have trouble untangling their roots?
I have a lot of seeds for an extra-dwarf white stem Bok Choy - recommended to harvest at 2 inches tall!
I'll share for postage.
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podster
Deep East Texas, TX (Zone 8a)
March 18, 2013 5:30 AM Post #9453198
| Thanks for the seed offer, RickCorey. I may take you up on that after I see how these do for me. First year to grow it.
No problem untangling roots but I planted them after they got the first set of leaves so the roots hadn't become container bound. |
RickCorey_WA
Everett, WA (Zone 8a)
March 18, 2013 11:17 AM Post #9453592
| >> first set of leaves
I'm still evolving my potting-out methods. It seems easiest for me to grow 1-2 plants in each cell, then wait until it is a little root-bound. Pop that in to the soil with no root disturbance.
But I don't think that is best for the plant.
"Pricking out" a very young seedling with a tiny root seems too earl;y for me to expose the seedling to all my slugs. |
podster
Deep East Texas, TX (Zone 8a)
March 19, 2013 4:47 AM Post #9454408
| In my experience, rootbound causes one of two problems.
If you don't open up the roots, they will never grow correctly. When you uproot the plant at the end of growing season, you will still find the bound clump of roots with few feeder roots spreading out from the clump.
Conversely, if you untangle the root ball (which is recommended), the plant suffers a bit of delay or setback. For me when the plant is just developing their second set of leaves, it usually has a good tap or main root with smaller feeder roots starting to develop and the plant seems to take off well when set out.
But then I don't have issues with slugs so I understand. |
bellieg
Virginia Beach, VA
March 19, 2013 6:29 AM Post #9454521
| I cook my bok choy with garlic and oyster sauce.
you can also add few drops of sesame oil.
Yummy!!! Belle |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 19, 2013 8:50 AM Post #9454722
| Thanks, Belle!
Could ya'll post some pics of what ya'll are calling "bok choy?" Is it more like a cabbage or more like a lettuce? |
Farmerdill
Augusta, GA (Zone 8a)
March 19, 2013 10:06 AM Post #9454796
| Pictures at the beginning of this thread. |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 19, 2013 10:49 AM Post #9454831
| Yeah. I figured that out after I hit that send button...LOL! |
RickCorey_WA
Everett, WA (Zone 8a)
March 19, 2013 12:43 PM Post #9454933
| Thanks, podster. I have to keep experimenting with my transplanting technique. bending is hard for me, and kneeling not possible, so "somewhat root bound" is handy for several reasons if I go directly from the plug tray or insert into the ground.
I should force myself to practice "pricking out" some babies when I plan to pot up indoors (sitting down). I'm too nervous about damaging that tiny tendril.
But you're right about "too root bound" never recovering.
Click an image for an enlarged view.
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Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 19, 2013 1:19 PM Post #9454981
| Thank you, Brother Rick! |
RickCorey_WA
Everett, WA (Zone 8a)
March 19, 2013 6:47 PM Post #9455304
| A pleasure. I one seed swap with a "pig" theme, we talk about "pimping our seeds" when we want to urge them upon people. I always buy bargain-size packets of seeds when I buy Asian Greens or tomatoes, so I can trade.
Anyone interested in trying some vegetables that are less common on this side of the Pacific Pond, let me know! I avoid the "spicy" mustard greens, so I mostly have only mild greens.
Bok Choy varieties:
http://cubits.org/ellasgarden/db/hogwildseedswap/view/95465/
Nine varieties of Chinese cabbage:
http://cubits.org/ellasgarden/db/hogwildseedswap/view/95614/
Other Asian greens like Tatsoi, Komatsuna, Mizuna, Gai Lan, herbs etc:
http://cubits.org/ellasgarden/db/hogwildseedswap/view/93248/
Misc Flowers & Crops :
http://cubits.org/ellasgarden/db/hogwildseedswap/view/17766/
Here are some Chinese cabbage: three tall Michihli and two oval Napa.
Click an image for an enlarged view.
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RickCorey_WA
Everett, WA (Zone 8a)
March 19, 2013 6:58 PM Post #9455317
| Let's see if I can get these other substitutes for spinach, cooked greens, lettuce, mustard greens and cabbage in the right order:
Tatsoi very sweet, very cold hardy - tender for salads
Komatsuna - also mild, very productive
Leaf Mustard, small Gaichoy, somewhat spicy
Mizuna (mustard: spicy)
Red Amaranth (for warm climates, I can't grow it.)
I have plenty of seeds of the first two types.
Mostly, I have Bok Choy and Chinese cabbage (Michihli and Napa) to trade or send for postage.
(I also have some Gai Lan varieties, "Chinese Kale / Broccoli".
I forgot to mention 'Tyfon' (Holland Greens)
O.P. 20-40 days to maturity, then you can cut-and-come-again every 30 days.
cut-&-come-again every 35 day
It is a stablized cross between stubble turnips & Chinese cabbage. Originally bred for a forage crop or a cover crop! But it is very mild and tender when young for bland salads or cooked greens that take on the flavor of what you cook them with. It is VERY hardy - down to 10 F, or -12 C.
How could I forget my favorite Italian Heirloom, 'Broccolo Spigarello'? Also called 'Spigariello Liscia' and Brassica oleracea var. 'Spigariello'. Leaf broccoli much milder than brocolli raab. Cold-hardy to 25 F after established. Mine over=wintered and then produced tons of seed.
No photo.
This message was edited Mar 19, 2013 7:07 PM
Click an image for an enlarged view.
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bellieg
Virginia Beach, VA
March 20, 2013 4:14 AM Post #9455537
| I planted michili once and I had too much !!! I made kimchee and gave them to friends.
I do not bother with them now because they are very inexpensive at the Asia store.
The last picture is amaranth. How do you cook them?
Belle |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 20, 2013 8:11 AM Post #9455767
| Brother Rick,
I think I'm growing Michihli cabbages #1 and #3, like in your picture. I never knew what they were.
I had some seeds for "Soloist" cabbage sent to me by another DGer. But, somewhere along the way, I was growing the Michihlis, too. Don't know where those seeds ever came from, but they sure look like what in you picture.
I was harvesting the leaves and using them like lettuce on sandwiches. Very nice crunch, almost like Romaine lettuce (which I love!)
Thanks for clearing up my confusion.
BTW, the two Michihlis I have growing have bolted and are making yellow blossoms. Do you want me to save some of the seeds for you?
Linda |
RickCorey_WA
Everett, WA (Zone 8a)
March 20, 2013 4:38 PM Post #9456298
| Sister Linda,
Thank you! My first reaction was a passionate YES, but most commercial Michihili are F1 hybrid, so I "shouldn't" use limited bed space on them. And you might have to hold the bolted plants for weeks to get dry mature seeds.
But if you DID save a bunch, I would love to try some for baby-leaf "designer salad mixin's", and to test what the F2 variability is like.
I think that Asian greens' common-names are all over the map. Almost anything can be called either "Bok Choy" or "Chinese Cabbage" somewhere in the country. Latin doesn't help, because then they're all "Brassica rapa". The variety or "Group" names might have been useful, but everyone made up their own favorite versions like Chinesis, Pekinensis, Nipposinica, Narinosa, Rosularis , Parachinensis and Purpuraria.
Then Gailan is B. oleracea Alboglabra Group.
if you ever want to try some other varieties of Michihli, check my Have list. Mostly F1 except for a recent addition from Victory Seeds. ( # 3070011 ). 'Monument' Michihli claim s "Moderate tolerance for heat, cold & disease".
If you find any interesting ones online, I would split a pkt with you! I have some red or purple-leaf varieties of Bok Choy & Tatsoi, but not any red-purple Michihili or Napa.
Varieties of Chinese cabbage:
http://cubits.org/ellasgarden/db/hogwildseedswap/view/95614/
>> I had some seeds for "Soloist" cabbage sent to me by another DGer.
Maybe from Sequee?
>> using them like lettuce on sandwiches. Very nice crunch, almost like Romaine
Exactly!
P.S. Was this your first spring crop of Michihli?
Did you start it indoors?
Is it bolting in Texas because of the cold, or because of the heat ?
Or both at the same time? I hear that your "winter changes to summer overnight" during 'Sprummer'.
Both kinds of Chinese cabbage are said to prefer the shortening and cooling days of Fall.
I never got a crop of Amaranth big enough to think about eating. It kept waiting for "Summer", but here, "Summer" is like other peoples' "Spring".
This message was edited Mar 20, 2013 9:15 PM |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 20, 2013 8:54 PM Post #9456527
| Rick,
Not sure about that link...
Yes, yes, and, heat! They laugh at fall and mild winters! |
RickCorey_WA
Everett, WA (Zone 8a)
March 20, 2013 9:20 PM Post #9456544
| Thanks, it was a bogus link.
Sigh! Yours are bolting from heat, already. I'm about 2 weeks away from my last frost date.
I have read about Texans losing tomatoes to heat, before I was ready to set mine outside unprotected.
Oh, well, I'll accept a few minor gardening challenges to avoid those months when you Texans can cook a TV dinner by setting it out in the sun.
For a while, it looked as if my "last frost" might have been 3-5 weeks AGO, then we got freezing rain and hard frost. As usual. I HAVE to build some hoop tunnels and/or cold frames.
All my crocuses, that had been TRYING to open for 2-3 weeks, went plop.
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bellieg
Virginia Beach, VA
March 21, 2013 6:32 AM Post #9456736
| Do you all like kimchee?? |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 21, 2013 8:10 AM Post #9456880
| Never had it... |
bellieg
Virginia Beach, VA
March 21, 2013 8:33 AM Post #9456907
| It is Korean fermented chinese cabbage. Very strong. Try googling it.
Belle |
RickCorey_WA
Everett, WA (Zone 8a)
March 21, 2013 6:05 PM Post #9457513
| Most is made much too hot for me (hot peppers). The very mildest I found was still too hot for me.
I've noticed that many of the more unusual Asian greens include "or for pickling" in their description.
There's a saying (I think in South China), that in North China: "They'll cook anything with legs except a table, and anything with wings except an airplane."
When it comes to Korean kimchee, I think you should check the ingredient list to see if they added a little pickled table-leg for the extra crunch. ;-)
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bellieg
Virginia Beach, VA
March 22, 2013 3:27 AM Post #9457797
| Rick,
I learned to make it mild and DH likes it. the ones in the store are too hot for me.Actually it is an acquired taste , i like to eat it with grilled meats.
Belle |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 22, 2013 10:18 AM Post #9458160
| Uh, a recipe, please...LOL!
I hated hot and sour soup, too, before I developed the "acquired" taste for it! Now, I love it! |
bellieg
Virginia Beach, VA
March 22, 2013 11:07 AM Post #9458198
| Linda,
I will give the recipe tomorrow. i promise
Belle
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Gymgirl
SE Houston (Hobby), TX (Zone 9a)
March 22, 2013 1:16 PM Post #9458271
| Okie, dokie!
Have a great weekend! |
bellieg
Virginia Beach, VA
March 23, 2013 4:01 AM Post #9458797
| Linda,
Here is the recipe for mild Kimchee:
nappa or micheli cabbage cut chunky
white oriental radish cut chunky
sweet onions cut chunky
fresh garlic-- several cloves sliced
fresh ginger few slices
low sodium soy sauce depending on how much you are making
sesame oil
crushed tomatoes--canned
hot pepper liquid as desired
Sprinkle evenly 1 tsp sea salt on the cabbage radish and set aside for 1 hour.
Drain well and thoroughly mix all the ingredients and set aside for 30 minutes mixing as needed.
place in a plastic or glass jar and refrigerate
The smell is not pleasant because it is fermented and it is an acquired taste so it is not for every one. it does not smell as bad as the ones from the Korean stores!! LOL!!!
Do not make a lot because it get very strong.
Again it is not for everybody. I love it with grilled meats or fish.
Belle |
Jim41
Delhi, LA
March 24, 2013 7:13 PM Post #9460708
| I enjoyed reading the thread. I've never planted Bok Choy but did buy and plant seed of Pak Choy the other day. If Bok Choy seed are as small as Pak Choy, I don't see how you plant them direct in to the garden. I had just planted some celery seed, probably the smallest seed I've ever seen, and just moistened the point of my knife blade and touched it to the seed and raked them off in the Jiffy 7 pellets I was planting them in. I don't have a clue how many seed I put in each cell. |
bellieg
Virginia Beach, VA
March 25, 2013 3:30 AM Post #9460888
| Jim,
f you want to know more about the different asian veggies google oriental veggies or asian veggies.
When i use to plant them I sowed them straight to the ground and thinned them using as salad green.
Talking about small seeds, I will be planting Thai basil this year
Belle |
Farmerdill
Augusta, GA (Zone 8a)
March 25, 2013 7:04 AM Post #9461063
| Bok choy/ Pak choi is the same plant. also has many other names depending on language of origen: Pak Tsoi, Baak Choi, Bai Cai, Tsing Pak Choi,Shakushina, Pakchoi, Taisi, Cái Thuong Hai,Phakkaat Farang, Ang Chaithao,Petsay, Pechay, Petsai, Sesawi Putih, Pecal, Pecai, Samho,Sawi Puhit |
bellieg
Virginia Beach, VA
March 25, 2013 8:26 AM Post #9461194
| Thank you Farmerdill |
Jim41
Delhi, LA
April 5, 2013 1:16 PM Post #9472870
| I'll say on thing for the Pak Choi, it is easy to get up. It was up in 3 days. I sat have of it out in the garden today. It shanked up so quick and looked so spindly, I decided to set it out and hope for the best.
The celery is just now coming up and looks like a faint green dot in the cubes. It is going to fun to see how these two does. I just wanted to try something I'd never grown before. |
RickCorey_WA
Everett, WA (Zone 8a)
April 5, 2013 3:04 PM Post #9472958
| I think the bigger white-stem Bok Choy are a little like celery - except they taste good! (YMMV)
I agree they pop up fast and then want OUT. They would be good for teaching kids seed-starting, because they are fast and easy and fairly early. Also, they \MAKE you put them out ASAP because they grow so fast. No bad habits like I have, keeping seedling "in the nest" too long.
I always read that Bok Choy would bolt in frost, but not always. Some say that some varieties are frost hardy! I don't test that, myself.
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Jim41
Delhi, LA
April 7, 2013 9:53 PM Post #9475408
| I'm looking forward to trying some new things this year. We are both veggie eaters but get tired of the same old thing. I tried the Chinese cabbage a couple of years ago and didn't care for it. It was a little two mild tasting. I did like Swiss Chard but my wife didn't particularlly care for it. I'm hoping the celery does good, we both love good celery and it is difficult to find good crunch celery in the stores. |
RickCorey_WA
Everett, WA (Zone 8a)
April 7, 2013 10:18 PM Post #9475429
| >> I tried the Chinese cabbage a couple of years ago and didn't care for it. It was a little two mild tasting.
I agree that Bok Choy and Chinese cabbage (Michihli or Napa) are very mild.
There are Asian Brassicas with somewhat more mustard flavor, or a lot. Like Komatsuna or Mizuna, or out-and-out regular mustards like 'Red Frills' Mustard (Brassica juncea Gai Choy. And Gai Lan has a lot of flavor.
By the way, any of these, even Bok Choy, get stronger or hotter or more mustardy if you let them go to full maturity and a little longer. And it seemed to me that when grown too dry, they got sharper. And at least some do get kind of bitter once they bolt. Pretty, though!
.
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JoParrott
Richland, WA (Zone 7b)
April 7, 2013 10:36 PM Post #9475433
| This thread about bok choi and relatives is interesting. I just ordered a hydroponic growing kit for microgreens, and I am so excited to get it. I watch the food network all the time and have seen microgreens so often. I never know they were so easy to grow. I sprout seeds like alfafa at times, but the constant watering is a hassle. To be able to have the greens right in my house is neat. |
behillman
Plantersville, TX (Zone 9a)
April 8, 2013 10:44 AM Post #9476069
| I'm having problems getting my lettace to sprout. What could I be doing wrong? I thought lettace was the easiest thing to grow. |
JoParrott
Richland, WA (Zone 7b)
April 8, 2013 10:55 AM Post #9476083
| behillman, in order for anyone to help you will need to give us some info- what are the seeds in, where are they located, what medium did you use, etc. |
podster
Deep East Texas, TX (Zone 8a)
April 9, 2013 4:59 AM Post #9477071
| For lettuce germination, I don't cover. Just sow the seed of the surface of moist, loose soil. Be sure to keep the surface moist. Seed germinates quickly. 
Click the image for an enlarged view.
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drthor
Irving, TX (Zone 8a)
April 9, 2013 8:13 AM Post #9477364
| behillman
Lettuce seeds need light to germinate. Also they need to stay moist all day.
Right now it is too late to seed lettuce ... even if you will be able to sprout them they will start to "bolt" = want to flower really soon.
I am one zone cooler than you and here are the two times of the year I seed lettuce successfully in Dallas: mid August (under some shade) and mid November.
Trust me ... I am turning green on how much lettuce I have eaten this year.
Try Swiss Chard. Mine is evergreen all summer long.
Click an image for an enlarged view.
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Jim41
Delhi, LA
April 9, 2013 10:39 PM Post #9478372
| I'm a raised bed gardener and I make small rows across one of the beds to plant lettuce and othe small veggies on. For lettuce I just take my finger and make a slight impression in the soil and plant the lettuce and cover it lightly. The covering is to keep the wind from blowing them away. I mist them every day until I get a stand and they get rooted enough to go a couple of days without water. The raised beds will dry below the seed with the wind blowng every day is the reason for the frequen watering. The wind has been so bad this year I stretched cheese cloth across the bed. I only plant leaf lettuce.
I'll keep the other Chianese vegetables in mind to try next spring. |
bellieg
Virginia Beach, VA
April 10, 2013 3:35 AM Post #9478460
| Jim,
Bok choys are good for fall too. |
Jim41
Delhi, LA
April 10, 2013 7:06 PM Post #9479430
| Thanks bellieg. This is my first to try them. |
behillman
Plantersville, TX (Zone 9a)
April 11, 2013 12:12 PM Post #9480258
| Thanks for all the info about the lettace. I have planted Swiss Chard in a pot. Do I transplant it after it gets bigger like l would do with the lettace. |
podster
Deep East Texas, TX (Zone 8a)
April 11, 2013 7:02 PM Post #9480711
| Yes, chard can be started and transplanted with little disruption.
On the bok choy, it is amazing how it is growing even with these cold temps as well as being trimmed and feasted upon. |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
April 12, 2013 7:40 AM Post #9481178
| Did I understand correctly that you can grow Swiss Chard almost year round?
I have a flat of seedlings under lights (about 2.5" tall), and will put them out in a few weeks, in a breezy, bright spot, covered with tulle to keep the cabbage moths off of them... |
Jim41
Delhi, LA
April 17, 2013 10:43 PM Post #9488086
| I grew it summer and winter last year. I thought the spring planting did the best. |
Gymgirl
SE Houston (Hobby), TX (Zone 9a)
April 18, 2013 8:11 AM Post #9488460
| Thanks, Brother Jim! |
amxntransplant
Mexico City
Mexico
May 6, 2013 10:15 PM Post #9511344
| drthor wrote:behillman
Lettuce seeds need light to germinate. Also they need to stay moist all day.
Right now it is too late to seed lettuce ... even if you will be able to sprout them they will start to "bolt" = want to flower really soon.
I am one zone cooler than you and here are the two times of the year I seed lettuce successfully in Dallas: mid August (under some shade) and mid November.
Trust me ... I am turning green on how much lettuce I have eaten this year.
Try Swiss Chard. Mine is evergreen all summer long.
Swiss chard, really grows for you all summer? I am in zone10a ... |
RickCorey_WA
Everett, WA (Zone 8a)
May 7, 2013 6:54 PM Post #9512509
| >> Swiss chard, really grows for you all summer?
Me, too, at least one Japanese vaiety I grew. It got really b ig really fast if I didn't keep eating it.
But we have mild summers (75-80 F is really "hot" here). And I kept it well watered. And it had some afternoon shade.
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podster
Deep East Texas, TX (Zone 8a)
May 8, 2013 4:04 AM Post #9512894
| Yes... the swiss chard will last the heat of our summer too. And it makes a pretty ornamental if you tuck it into a flower bed. I do prefer the new growth for summer use as it is more tender. |
RickCorey_WA
Everett, WA (Zone 8a)
May 8, 2013 4:30 PM Post #9513708
| When I let my "Japanese" chard go without harvesting for most of a cool summer, it went up to 3-4 feet tall, and bushy. Will Swiss chard do that?
'Umaina' fudansu (Kitazawa #280)
Beta vulgaris subsq cicla group
Withstands heat & cold. Very slow to bolt.
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