Cabbage ‘Tall Paak Taoi’ (Brassica rapa var. chinensis) is a traditional Asian green, sometimes grouped with pak choi, that has been grown and enjoyed for centuries. Unlike the tight, round cabbages familiar in Western kitchens, this variety grows upright with long, fleshy white stalks topped by dark green leaves. It’s crunchy, tender, and versatile – perfect for stir-fries, soups, steaming, or enjoying fresh in salads. Originating in China, it has been a staple of cuisine for generations and remains one of the healthiest and most reliable greens for the home garden.

Medicinally, like many brassicas, Tall Paak Taoi is valued for its rich content of vitamins A, C and K, as well as folate and antioxidants that support immunity and overall wellbeing. Its mild flavour and fast growth make it a wonderful choice for anyone wanting to add more fresh, nutrient-rich greens to their diet.

How to Grow:

Sow directly into fertile soil in early spring or autumn, as it prefers the cooler seasons.

Plant seeds about 1 cm deep and thin seedlings to around 20–30 cm apart once established.

Paak Taoi appreciates steady moisture, rich soil, and a sunny to partly shaded spot. With a quick turnaround from seed to harvest – often within 6–8 weeks – you’ll have fresh, home-grown greens on your plate in no time.

‘Tall Paak Taoi’ is a true garden-to-table favourite: fast, nutritious, and delicious. It’s the kind of vegetable that rewards you with both abundance and flavour, making it a must-have for every seasonal patch!