Exactly what variety is it? Where did you get it from? There are many, many varieties with different growing habits.

You can use it as a cut-and-come-again crop but it will get increasingly tough and bitter. In my market garden I usually harvest the bolted flowers as a garnish or as an addition to salads, but your best bet is to plant small amounts frequently to harvest young and tender.

I used a package of seeds from Lake Valley Seeds. It says Pak Choi Cabbage, Chinese Mustard (50 days). Can I save the seeds to grow again? Thanks for your advice. This is a great forum.

Pam

Can I save the seeds to grow again?

Yes, you should be able to.

Or plant a short row in the fall, when they will last and re-leaf without bolting past the first mild frosts. Truely delicious when cool weather comes.

Pam, please note that Billme is saying he uses flowers and stalks as salad additions. Except when the pak choi was very young - you probably didn't feel it was tender enough for salads.

As Violet notes (and I am learning) there are many pak choi varieties. However, all of the 4 or 5 varieties I have grown have very tender and sweet flowering stalks. Please go out to your garden and try some. You should be delighfully surprised.

Steve

digit: I have a whole pile I trimmed and threw away, however as of yesterday I think I have another whole pile of flowering stalks. Tee Hee. Yes I planted two rows. Next time I'll know to plant smaller and more often. I'm taking your advice and trying some stalks today in a salad.

Thanks for all the great advice. Pam

mamabear2,

Usually the stalks are cooked. Either quickly sauteed or quickly stir fried.