Pak Choy - University of Hawaiʻi
Transcript of Pak Choy - University of Hawaiʻi
Pak Choy
Pak Choy, 1 cup (no salt), drained
Pak Choy is a white mustard cabbage that does not form heads, has thick green or white stems, and large, lighter green spoon-shaped leaves. Pak choy has a light, sweet flavor, with a crispy texture and crunch. It is low in calories and source of vitamins and minerals. Scientific name: Brassica rapa Chinensis Group Days to harvest: 40-50 days from seed Plant spacing: 6-8 inches for baby pak choy
Major Diseases & Pests
Mei Qing Choi Joi Choi
Harvest and Storage • Cut near ground and remove damaged or yellow leaves • Handle with care, easily bruised • Keep out of heat and cool to preserve moisture and crispness • Grade by size and pack in clean packing container • Store at 32-34° F (0-1°C)
White Rust
Cabbage Looper
Damping Off Soft Rot
Cabbage Webworm Diamondback Moth
larvae
pupae
Cabbage Aphid
Imported Cabbage Worm
Selection and Preparation • Select fresh bunches with bright
green leaves and crisp stalks and no holes or discoloration
• Store in vegetable bag or container in the refrigerator
• Separate leaves and rinse well under clean running water • Use in soups, stir-fry, steam, boil, or grill
Other Names: bok choy, pak choi, white cabbage,
spoon cabbage, choy sam (Singapore), pechay (Philipines),
Taisai and Shirona (Japan)
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