Vegetables - Chinese Cabbage Seeds

Pak Choi is a Chinese vegetable variety that is grown for a multitude of uses. It can be used at many different stages for additions to soups, salads, and meats, etc. The heads have thick, white ribs, and is also called “Bok Choy” in some locations. Matures in approximately 50 days.

Mibuna plants grow about a foot tall and produce clusters of pencil-thin white stalks with delicate, slender leaves. This Japanese green is related to Mizuna and has a mildly sharp, mustard-like flavor. Ideal for mixed salads, cooked greens, and pickling! Cut for baby leaves as early as 21 days and matures in 40 days.

Solid, crisp cylindrical heads of Michihili average 16-18" tall x 4" in diameter with dark-green leaves and a well blanched interior. This well-known, sure-heading variety accounts for a high percentage of Chinese cabbage grown for market in the United States. Relative maturity varies from 55 to 100 days.

This herb is a great addition to salads and stir fries with its mild flavor! Very tender as well as nutritious! Planted thick for the baby leaf market, these small dark green shiny spoon shaped leaves are ready to harvest in 21 days after sowing. Spaced further apart leaves form a compact, thick rosette in 45 days, perfect for bunching. Cold tolerant, able to withstand temperatures as low as 15 degrees Fahrenheit! Average water needs. Attractive to bees, butterflies, and/or birds.

Wong Bok has a softer texture than that of regular cabbage and a delicate mustard-like flavor. Great tasting, nutritious addition to salads, stir-fries, etc! Heads may grow up to 10 lbs! Heat and drought tolerant and great for summer and fall planting!