Skip to content

BoPak Bok Choi Hybrid Seeds

$3.99
SKU 33600

For bulk sizes, click here

2015 AAS Winner. If you have yet to try the glossy green leaves with brightly contrasting white stems of Bok Choi, why not start with ‘BoPak,’ the first Asian green to win the coveted AAS Award! Its unique flavor is somewhere between cabbage and chard, with tender green leaves and sweet crisp stalks that add great texture and flavor to Oriental recipes like stir-fry, salads, soups, even braised! Plant is upright and compact and ideal for small gardens or patio containers. Withstands warmer weather, so you can sow every two weeks for a continuous harvest.

  • Days to Maturity: 42
  • Sow Method: Start Indoors
  • Sow Depth: ¼ Inch
  • Spacing: 10 Inches
  • Sun: Partial Shade / Full Sun 
  • Height: 14 Inches
  • Fruit Weight: 1 ½ - 2 Lbs
  • Fruit Size: 4 x 8 Inches
Catalog Page: 24

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
K
Kevin Irvin
Wonderful!

Like most gardeners I like to try growing things I've never tried. Some things you like and some you don't. I really like Bopak Bok Choi! It grows very quickly. I started seeds indoors at the same time as my regular cabbage and put them out in the garden in mid April. It was ready by the third week of May. The Bopak is ready and the Stone Head cabbage is just starting to form a head. You can plant this directly to the garden about every 2 weeks for a long harvest. It has excellent flavor and it makes an awesome cabbage soup. Just substitute it for regular cabbage in your favorite cabbage soup recipe. I'm going to grow this every year from now on.

L
Lorraine
Beautiful, wonderful taste, 100% germination rate so far

These tiny little seeds produce the most beautiful pak choi! So far I have had 100% germination rate. Pop them in the ground, and they sprout within 3 to 5 days in my experience and grow beautifully in cool weather.

Crisp, delicate flavor. Perfect! I sow 3 seeds every couple of weeks for a long harvest throughout our cool Florida winters.