Bok choy for Asian cuisine. Bok choy is a popular type of cabbage in Asian cuisine.

Taisai grows quickly and forms loose rosettes of fleshy leaves on thick, white ribs. Perfect for steaming, but also suitable for casseroles or raw in salads.

Sow from April to June, starting at 16–20°C, then transplant outdoors. Direct sowing is possible from late May to early July. Plant approximately 25–30 x 35 cm apart. Harvest takes place approximately 8 weeks after sowing.

Growing bok choy is similar to growing brassicas, but bok choy is frost-resistant. Therefore, plant after the last frost and harvest before the first autumn frost.