London (change)
16 messages
07/06/2013 at 08:37

Hi all

My Pak Choi has flowered little yellow flowers. Ive got around 8 of them, and over half of them have done this. Im sure they were not like that 2 days ago, but I guess thats all it needs

They were planted in a small greenhouse (seed tray) in late March and then potted about 6 weeks ago where theyve shot up

Question, are they now not edible? And could I harvest the seeds from them for next season?

If they are edible, should I get them out now? They are nowhere near as bushy as the supermarket ones, which I kinda was expecting!

Additional question, can I still sow Pak Choi in seed trays at this time of year, or is it too late?

Thanks in advance!

07/06/2013 at 09:23

I grow green revolution, pak choi. Its sown in March, & already harvested , I sow again late july. This early & late planting avoids the the bolting. Pak choi doesnt like warm weather and bolts

I always start in deep seed trays.

07/06/2013 at 10:28

I gave up on pak choi for this very reason. For weeks and weeks it was too small to cut and then wham! - bolted.

07/06/2013 at 11:40

Hi Paul,

I am pretty certain that Pak Choi is one of those crops that needs to be sown where it is to grow. Transplanting makes it very prone to bolting. 

07/06/2013 at 16:39

Bolted Pak Choi are perfectly edible. If you snap off the flowering shoots you will get a flush of secondary shoots.

07/06/2013 at 21:20

Don't bother planting the seeds from your plants, you will probably get very inferior plants.

07/06/2013 at 21:28

The flowering pak choi is lovely in a stir fry 

10/06/2013 at 09:07

I always use seed in plant cells, 2 seeds to each cell. Grow them on into seedlings, then plant out, usually the weaker of the two grows on as well if I have space. I sow a tray about every 3 weeks, never had a problem with bolting, but then my raised beds do seem to be very good at hanging on to moisture. (Prob the clay soil it's mixed with.) If yours have bolted you can basically eat the plant still, just might be a little tougher. If you aren't happy with this, just sow some more, they don't take long to grow from seed anyways.

10/06/2013 at 09:43

Thanks for all the advice

I harvested the lot, and yesterday used two of them in a stir fry. They were still pretty good, on par with supermarket bought Pak Choi anyway.

Ive also sown some more in place, I think I may have to sow them every 4-6 weeks for a constant supply!

10/06/2013 at 12:29

Mine have done the same, this hot last week has done it.. which is why we are having tai green  curry with pak choi for dinner tonight

It grows so fast it's not a big deal just sow some more. I view them a bit like raddishes as catch crops as they germinate easily and grow quickly.

11/06/2013 at 10:22

And tasty it was too...

08/07/2015 at 17:57
Can the yellow flowers of the bolted pak choi be eaten or should I cut them off before using them in a stir fry, also do you eat the stems pls???
08/07/2015 at 18:01

You can eat the flowers, stems and leaves

08/07/2015 at 18:55

My pak choi and other green salad leaves have bolted as well. I went away for 6 days, left OH in charge and loads of yellow flowers everywhere! I did sow them in trays so will get sum small cell/plug trays for next year if that will be better? I was leaving some flowers on to collect seed to sow for next year, so its not worth doing that? 

08/07/2015 at 18:59

I would cook and eat them and sow some more.  You can get varieties that are less prone to bolting. 

Oriental leaf-type veggies are also less likely to bolt if they're sown after the shortest day, so now is the ideal time.

08/07/2015 at 22:12

Many people say not to sow Pak Choi in spring as it bolts. However, as you've found, even if it bolts it is tasty. I think bolted Pak Choi tastes like broccoli. There are bolt resistant forms such as Tat Soi from Real Seeds. Mine grew huge before bolting a few weeks ago. They were 30cm tall. Just sow every few weeks. They grow fine in modules. The big problem is insects. When planting out cover with fine netting. Pak Choi is high in glutamate which is why it tastes so nice. Chinese lettuce, which is also a cabbage, is lovely too. 

email image
16 messages