Pak Choi ‘Cantong White’, a wonderful leafy green that’s both delicious and easy to grow. This variety is known for its crisp, juicy white stems and tender green leaves, making it perfect for stir-fries, soups, and salads. Its mild, slightly sweet flavour and crunchy texture have made it a favourite in Asian cooking for centuries.

Pak Choi, also called Bok Choi, originated in China over 1,500 years ago and has long been a staple vegetable in Asian cuisines. The ‘Cantong White’ variety is a more modern selection, bred for its compact size, bright white stems, and ability to perform well in a variety of garden conditions.

Nutritionally, ‘Cantong White’ is a real gem. It’s rich in vitamins A, C, and K, folate, and calcium, all of which support bone strength, immunity, and overall health. It also contains antioxidants such as beta-carotene and compounds like glucosinolates, which are linked to cancer prevention. Low in calories but high in fibre and hydration, it’s an excellent choice for a healthy diet.

This variety grows quickly, reaching maturity in just 40–50 days, though you can start harvesting baby leaves even earlier. It forms neat, compact rosettes of dark green leaves with thick white stems that stand upright. Because of its speed, it’s a great vegetable for successive sowings, giving you a steady supply of fresh greens throughout the season.

How to Grow:

To grow from seed, sow directly into the garden or in pots, about 0.5–1 cm deep. Seeds germinate quickly, usually within a week.

Thin or transplant seedlings to about 15–20 cm apart so they have room to develop those juicy stems.

Pak Choi loves fertile, moist, well-draining soil and full sun to partial shade.

Consistent watering is important—if the soil dries out too much, the plants may bolt (send up flowers) early.

Because they’re so fast-growing, they’re excellent for filling gaps in the veggie garden.

For the best flavour, harvest when the heads are young and crisp, before they get too large.