Prize Choi is a real winner in our books, growing into the classic vase shape it produces flavourful and juicy stems with a mild green leaf – one of the best open-pollinated full size choi you can grow. From tiny seed to a luscious half kilo of food in about 6 weeks this is the epitome of vigorous and a tasty reward to harvest!
Price for 50 seeds
This variety is part of our naturally nurtured range, the seed comes from an organic source
SOW: in August and September, seed depth 5mm, sow in modules and plant out when young, OR sow in situ and use the thinnings in salads. Later sowing in October will need frost protection, in spring sow after frost is over. Sow a little seed every 10 days to spread out the crop.
GROW: they prefer cool, damp conditions, so keep plants well-watered and in light shade and space 25-30cm apart.
EAT: pick as needed, cutting them off at the base of the stem
- Steam – whole for upto 8 minutes, sliced for 2-3
- Stir-fry – about 2 minutes
- Sauté – cut into quarters lengthwise, cook cut side down for 2-3 minutes until the bottom starts to brown, turn and cook for another 1-2 minutes, season with salt, pepper, or a dash of soy sauce and serve.
- Braise – cut in half, in a deep pan with some chopped onion and garlic cook for a few minutes until it starts to wilt, add veg broth (perhaps with a little soy sauce or sweet chilli) to halfway up the pak choi, cover and simmer for 15-20 minutes until tender
- Grill – heat grill to medium/high, cut pak choi in half and brush with oil, grill for 2-3 minutes each side until slightly charred and tender, season and serve
- Roast – toss in a little oil and your seasoning then roast for 15-20 minutes to finish with buttery texture with crispy sides: seasoning is key so think garlic, chili flakes, ginger or soy sauce with honey…
- Salads
- Smoothies
