Pak Choi 'Green Revolution' (Bok Choy) – Bolt Resistant Oriental Vegetable (12 Plants in 2 x 6-Cell Trays)

Pak choi 'Green Revolution' (also sold as bok choy) is a compact, fast-growing oriental vegetable with crisp, dark green leaves and thick, pale green stems. It has been selected for good bolt resistance, so it is a reliable choice for spring and autumn growing, whether you are an experienced grower or a first-time kitchen gardener.

Green Revolution is a popular variety, valued for its uniform habit, tender texture and mild, slightly peppery flavour. It matures quickly and can be picked as baby leaves or left to grow into full-sized heads, which gives you real flexibility in the kitchen.

You receive 12 young plants growing in 2 plastic 6-cell trays, one plant to a cell. They are ready to plant straight into a raised bed, a vegetable border or a large container. Plant out once the risk of frost has passed, spacing plants about 20-25cm apart. Keep the soil consistently moist, because dry conditions encourage pak choi to run to flower instead of making a head.

Feed with a balanced liquid fertiliser every 2-3 weeks for strong, lush growth. Harvest the outer leaves as you need them, or cut the whole head at the base. Cover with fine mesh to protect against cabbage white butterflies, flea beetle and slugs.

Cultural Information

• Common Name: Pak Choi, Bok Choy
• Botanical Name: Brassica rapa Chinensis Group
• Fully Grown Height and Spread: Approx. 20-30cm tall and 15-20cm wide (variety dependent)
• Growth Habit: Compact, upright rosette with thick white-green stems and broad, glossy leaves
• Perfect For: Raised beds, vegetable borders, containers, polytunnels and kitchen gardens
• Foliage: Broad, glossy, dark green leaves with pale green to white stems
• Planting Position: Full sun to partial shade
• Soil Type: Moist, fertile, well-drained soil enriched with organic matter
• Hardiness: Not reliably hardy; protect from frost
• Seasonal Interest: Harvest from July to October
• Type: Oriental brassica, salad and cooking vegetable