Ryou F1 is a slimmer green stemmed choice that grows well throughout the summer season. It likes a sunny, fertile spot with regular watering and will reward you with tasty smooth flask shaped heads – harvest early as a lovely mini-veg or grow on to maturity.
Sow: from late April with your last sowing about 8 weeks before you expect the first frosts. Seed depth 5-10mm. You can sow in modules to plant out when young, or sow in situ and use the thinnings in salads.
Grow: space plants about 20cm apart. Ryou F1 grows during the summer, it likes a sunny, fertile spot with regular watering as the weather cools you may need to use cloches if the weather takes a cold turn.
Enjoy: ideal to slice the head off (2.5cm above the soil) & let the ‘stump’ resprout. All parts, crispy stems & lush green leaves can be used: in salads or cooked lightly - try dip blanching before pouring a sauce over the top & serve. Cheat by heating a ready-made Hoisin sauce or make up your own - think garlic, chilli, soy, sesame oil, oyster sauce with cornflour to thicken…just make the sauce first as the pak choi cooks so quickly!
Recipe idea: I am asked many times how to cook pak choi when the stems and leaves need different amounts of cooking: here is one way that is exceptionally speedy:
Dip blanching – slice your pak choi in quarters lengthways & wash. Bring a large pot half filled with water, to the boil – carefully holding the green leaves dip the stems into the boiling water. After 10-15 seconds drop the leaves for the remaining 5-10 seconds. Strain straight away, shake out excess water and pat with a paper towel. Pop onto the plate/s and pour over your sauce and serve.
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